Prep: 20 min. Cook: 30 min.
8 servings (2 quarts)
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.
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
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. 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).
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.