Beware, this one is spicy!  Great served with tortilla chips, pita rounds or bread for dipping
DIETS: LC VG VT
Serves: 3
Time: 40 minutes

Ingredients: 

• 1 Tablespoon butter, vegan if desired
• 1 leek (white parts only), thinly sliced
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 cup broth (chicken or veggie)
• 1 cup water
• 2 - 4oz cans diced green chilies
• 2 cups whole milk (or your favorite non-dairy milk)
• 3 Tablespoons flour
• 1/2 teaspoon ground cumin
• Salt/Pepper, to taste

Instructions: 

• Melt butter in medium saucepan.  Add leek, celery and garlic and cook until softened (about 5 minutes).
• Stir in broth, water and chilies.  Bring to a boil and simmer 20 minutes or until vegetables are tender.
• Whisk together milk, flour and cumin until smooth.  Add to saucepan and simmer until thickened (about 5 min) - stir constantly.
• Add salt/pepper, to taste

Nutrition Info Per Serving: 
Calories 209
Total Fat 10 g
Cholesterol 26 mg
Sodium 749 mg
Potassium  465 mg
Total Carbohydrate 24 g
Dietary Fiber 3 g
Sugars 11 g
Protein 7 g