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 SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 20minutes 25minutes
Servings Prep Time
8servings 20minutes
Cook Time
Portions: servings
Portions: servings
  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.