Leek and Potato Soup

We are experiencing a cold front here in southern Alabama.  Therefore, I decided to bust out a new cold weather recipe that has been on my list of things to try for quite a while.  I've never cooked with leeks before, but they look interesting - like GIANT green onions.  Leeks have a mild onion flavor that is less bitter than regular scallions.  This soup had mad flava, and was so delicious that I am going to replace my regular potato soup recipe with this one.

Green Onions for Andre the Giant = LEEKS

Leek and Potato Soup

Ingredients

• 3 celery ribs, chopped
• 2 medium onions, chopped
• 3 medium leeks (white part only), chopped
• 1 medium bell pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 6 garlic cloves, minced
• 5 medium potatoes, peeled and cubed
• 2 cans (14.5 oz. each) vegetable broth
• 1 cup water
• 1/2 tsp. salt
• 1/4 tsp. pepper  
• 3 tbsp. all-purpose flour
• 1/4 cup skim milk
• 1/2 cup reduced fat sour cream
• 2 green onions, chopped 

Directions

1.  In a large Dutch oven coated with cooking spray, saute the celery, onions, leeks, green pepper, jalapenos, and garlic until tender.
2. Add the potatoes, broth, water, pepper, and salt.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
3. Mix flour and milk until smooth; stir into soup.  Cook and stir for 2-3 minutes or until thickened and bubbly. 
4. Reduce heat to low.  Stir in sour cream until blended; heat through, but do not boil.
5. Garnish with green onions and serve.