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Chunky Potato Leek Soup

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want 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 flavor. —Christine Frye, Odessa, Missouri
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    8 servings


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


  • In a lightly greased nonstick skillet, 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.
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.

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