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
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- 2 medium leeks coarsely chopped
- 1 medium onion chopped
- 3 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 2 tsp olive oil
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 bay leaves
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/8 tsp hot pepper sauce
- 1/4 tsp Worcestershire sauce
- Dash ground nutmeg
- 5 cups diced potatoes
- 1-1/2 cups fat-free milk
- 1 can (12 oz) fat-free evaporated milk
- 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.
- 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.
- 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.
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.