Potato leek soup recipe

This recipe from Taste of Home caught my eye because during the summer my old co-workers and I would go out EVERY wednesday night because in E. Lansing there are two bars that are half off all night, food and drinks. So every wednesday we would alternate between the two places, one was an Irish pub and one was....well I don't know what it's theme was but it had lots of fried foods and beer and we liked that. So anyways, on the nights we would go to Dublin (the pub) we would always get their potato leek soup. Even though it was like 100 degrees and we were sweating, that soup was irresistible and all three of us would end up getting it every time.




So in memory of our wonderful summer of Wednesday nights, here is a potato leek soup recipe.

What you'll need:
3 celery ribs, chopped
2 medium onions, chopped
3 medium leeks (white portion only), chopped
1 green pepper, chopped
2 jalapeno peppers, seeded and chopped
6 garlic cloves, minced
2 tbsp olive oil
4 medium potatoes, peeled and cubed
2 cans (14.5 oz each) vegetable broth
1 cup water
3 tbsp flour
1/4 cup fat-free milk
1/2 cup sour cream
2 green onions, chopped

1. In a nonstick skillet dutch oven, saute the celery, onions, leeks, green peppers, garlic and jalapenos in olive oil until tender. Add potatoes, broth, water and a pinch of salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally.
2. Mix the flour and milk until smooth, stir into soup. Cook and stir for 2 minutes until thick and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended, heat through (do not boil).

Ahhhh yes....really brings back good memories.