Hearty Leek and Potato Soup

Total Time:Prep: 20 min. Cook: 30 min.

Recipe by Rachel Taylor, Springfield, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

This thick, flavorful soup is a winner in our home and makes a nice starter dish. —Rachel Taylor, Springfield, Tennessee

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Hearty Leek and Potato Soup

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Yield:8 servings (2 quarts)
Prep:20 min
Cook:30 min
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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
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Directions

  1. 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. 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).

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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