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Hearty Leek and Potato Soup

 Hearty Leek and Potato Soup
“This thick, flavorful soup is a winner in our home and makes a nice starter dish.” —Rachel Taylor, Springfield, Tennessee
8 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 3 celery ribs, chopped
  • 2 medium onions, chopped
  • 3 medium leeks (white portion only), chopped
  • 1 medium green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 medium potatoes, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 cup water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 cup fat-free milk
  • 1/2 cup reduced-fat sour cream
  • 2 green onions, chopped

Directions

  • In a nonstick Dutch oven, saute the celery, onions, leeks, green
  • pepper, jalapenos and garlic in oil until tender. Add the potatoes,
  • broth, water, pepper and salt. Bring to a boil. Reduce heat; cover
  • and simmer for 10-15 minutes or until potatoes are tender, stirring
  • occasionally.
  • Combine flour and milk until smooth; stir into soup. Cook and stir

2 of 2

Hearty Leek and Potato Soup (continued)

Directions (continued)

  • for 2 minutes or until thickened and bubbly. Reduce heat to low.
  • Stir in sour cream and green onions until blended; heat through (do
  • not boil). Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 180 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.