Chunky Potato Leek Soup

“My family and I love a steaming bowl of potato leek soup on a cold winter evening, but we don’t love the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavour.” —Christine Frye, Odessa, Missouri

Chunky Potato Leek Soup
Chunky Potato Leek Soup
Chunky Potato Leek Soup
Servings Prep Time Cook Time
8servings 20minutes 25minutes
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a nonstick skillet coated with cooking spray, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside.
  2. In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened.
  3. Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Recipe Notes

Nutrition Facts
1 cup: 193 calories, 4g fat (1g saturated fat), 3mg cholesterol, 593mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 9g protein.

Diabetic Exchanges: 2 starch, 0.500 fat.