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
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
Reviews
This was delicious! Great texture and creaminess. I doubled the recipe, but went a bit under on the milk when making the sauce.
Made the recipe as directed, it was ok but will not make again. May have been better using chicken broth.
This sounded SO good that I tried it instead of my usual potato soup recipe. BORING!!! I added more spices in an attempt to create some flavor but never succeeded. Such a shame, considering how many vegetables I had to chop for this! I do hope it tastes better tomorrow as some have indicated. That's often the case with a soup or stew. But the refrigerator is going to have to do some pretty big magic overnight with this!
This recipe is ridiculous. Is there some kind of contest to see who can offer a recipe with the most ingredients, most of which are totally unnecessary? I find it very difficult to believe this many people actually tried this melange of ingredients.
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.
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 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.
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.
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
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.