Ingredients
3 celery ribs, chopped2 medium onions, chopped3 medium leeks (white portion only), chopped1 medium green pepper, chopped2 jalapeno peppers, seeded and chopped6 garlic cloves, minced2 tablespoons olive oil4 medium potatoes, peeled and cubed2 cans (14-1/2 ounces each) vegetable broth1 cup water1/2 teaspoon pepper1/4 teaspoon salt3 tablespoons all-purpose flour1/4 cup fat-free milk1/2 cup reduced-fat sour cream2 green onions, chopped
Preparation
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).
