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Ingredients Jump to Instructions ↓

  1. 3 celery ribs, chopped

  2. 2 medium onions, chopped

  3. 3 medium leeks (white portion only), chopped

  4. 1 medium green pepper, chopped

  5. 2 jalapeno peppers, seeded and chopped

  6. 6 garlic cloves, minced

  7. 2 tablespoons olive oil

  8. 4 medium potatoes, peeled and cubed

  9. 2 cans (14-1/2 ounces each ) vegetable broth

  10. 1 cup water

  11. 1/2 teaspoon pepper

  12. 1/4 teaspoon salt

  13. 3 tablespoons all-purpose flour

  14. 1/4 cup fat-free milk

  15. 1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  16. 2 green onions, chopped

Instructions Jump to Ingredients ↑

  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. 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).

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