Potato Leek Soup

Total Time Prep: 20 min. Cook: 25 min.
Yield 8 servings
Test Kitchen Approved
Even though our potato leek soup is a lighter version of the French classic, the recipe packs tons of flavor.

Ingredients

  • 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

Directions

  1. In a lightly greased skillet, 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 until lightly browned, about 2 minutes. 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.

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, 1/2 fat.

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
Recipe Creator

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