Ingredients
• 3-4 stalks celery, chopped
• 2 onions, chopped
• 4 leeks (white portion),
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 jalapeno, seeded and chopped
• 1 T minced garlic
• Oil for sautéing
• 5-6 potatoes, peeled and cut into 1/2" chunks
• 6 c. vegetable stock or broth
• 1 t salt
• 1/2 t pepper
• 4 T flour
• 2/3 c milk
• 1 c. sour cream
• 1 bunch green onions, chopped
Instructions
1. In a large stock pot, sauté the celery, onions, leeks, peppers, jalapenos, and garlic in oil over medium heat until soft and fragrant.
2. Add the vegetable stock, potatoes, salt, and pepper.
3. Reduce heat and cook until potatoes are soft.
4. Combine flour and milk and blend until smooth. Add to soup to thicken. Stir until the mixture is fully incorporated.
5. Before serving, blend in sour cream. Again, stirring until fully incorporated.
6. Garnish with green onions.
"We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlic..."
(Numbers 11:5)
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