Hearty Leek and Potato Soup Recipe

4.5 7 8
Hearty Leek and Potato Soup Recipe
Hearty Leek and Potato Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Leek and Potato Soup Recipe

Read Reviews
4.5 7 8
Publisher Photo
This thick, flavorful soup is a winner in our home and makes a nice starter dish. —Rachel Taylor, Springfield, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hearty Leek and Potato Soup in Healthy Cooking April/May 2011, p41

Nutritional Facts

1 cup: 180 calories, 5g fat (1g saturated fat), 5mg cholesterol, 598mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 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 all-purpose flour
  • 1/4 cup fat-free milk
  • 1/2 cup reduced-fat sour cream
  • 2 green onions, chopped
  1. 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.
  2. Combine flour and milk until smooth; stir into soup. Cook and stir 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hearty Leek and Potato Soup in Healthy Cooking April/May 2011, p41

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Reviews forHearty Leek and Potato Soup

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MY REVIEW
Lady Fingers User ID: 2682286 277629
Reviewed Nov. 11, 2017

"This recipe is pretty much my basic potato soup recipe, except that I would omit the green pepper and sour cream. chicken or beef broth can be substituted for the vegetable broth, or you can use milk for all of the liquid, which tames the heat a bit."

MY REVIEW
cmahar User ID: 1051839 115701
Reviewed May. 2, 2012

"The soup was okay, but a little too spicy for my husband and I. If I do make it again, I would leave the jalapeno peppers out and add the chicken broth for extra flavor."

MY REVIEW
Annaheim User ID: 5345211 179649
Reviewed Nov. 8, 2011

"My husband and I both loved this soup! I used chicken broth in place of the vegetable broth. Perhaps that's why we didn't notice anything missing as some reviewers have. Try it that way."

MY REVIEW
rockstarbarbie User ID: 5996389 175156
Reviewed May. 19, 2011

"I made this soup for dinner last night, with a few modifications. I left out the jalapenos and used half chicken broth/half vegetable broth. I also add a tsp of Mrs. Dash seasonging and some fresh parsley. It was really good! Light and healthy, yet full of flavor. I love potato soup, but my husband isn't a huge fan. He really liked this one, and I will definitely make it again."

MY REVIEW
Susan's Kitchen User ID: 5575002 90923
Reviewed Apr. 11, 2011

"I followed this recipe as written and it seemed to be missing something. Sitting over night didn't help. Not something I would make again"

MY REVIEW
LegalSec User ID: 548619 102114
Reviewed Mar. 30, 2011

"I made this soup the night before I was having guests for dinner. At first I thought the soup was missing something so I added a pinch of cayenne pepper, still thought it was mising something. I refrigerated over night and reheated for dinner, it was delicious. I think the flavors just needed to come together overnight. I will make again."

MY REVIEW
danid User ID: 5870512 163675
Reviewed Mar. 14, 2011

"Was a tasty recipe, but not something I would probably make again, a bit too spicy for me."

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