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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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

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).
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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Reviews

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Average Rating:
  • Amy
    May 17, 2020

    This was delicious! Great texture and creaminess. I doubled the recipe, but went a bit under on the milk when making the sauce.

  • beshmn
    Feb 22, 2018

    Made the recipe as directed, it was ok but will not make again. May have been better using chicken broth.

  • Wendy
    Feb 12, 2018

    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!

  • Charlotte
    Jan 26, 2018

    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.

  • Lady Fingers
    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.

  • cmahar
    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.

  • Annaheim
    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.

  • rockstarbarbie
    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.

  • Susan's Kitchen
    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

  • LegalSec
    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.