There’s nothing quite like soup to heat you up on a cold night! This Chunky Potato Leek Soup is delicious and satisfying—and takes just 25 minutes to make. It’s the perfect creamy mixture of veggies like leek and onion and hearty potatoes. Chunky Potato Leek Soup is the recipe for feeling warm and fuzzy all over!
Ingredients• 2 medium leeks, coarsely chopped • 1 medium onion, chopped • 2 tablespoons olive oil • 3 tablespoons all-purpose flour • 1/2 teaspoon garlic powder • 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, optional, to taste • ground nutmeg, optional, to taste • 5 cups potatoes, diced • 1-1/2 cups fat-free milk • 1 (12 ounce) can fat-free evaporated milk
Spray a nonstick skillet with non-stick spray.
Heat the sprayed skillet on medium heat. Add the leeks and onion to the skillet and cook until they are tender and just beginning to brown, about 5 minutes.
Remove the skillet from heat and set it aside.
In a large saucepan over medium heat, add the olive oil, the flour, and the garlic powder, and cook until lightly browned, stirring constantly, about 2 minutes.
Using a wire whisk, gradually whisk in the broth, whisking constantly to avoid lumps.
Add the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce, and nutmeg, mixing until combined.
Bring the mixture to a boil and cook until thickened, about 1-2 minutes.
Add the potatoes and the cooked leek mixture to the saucepot and continue to cook until it begins to boil. Put a lid on the pot and reduce the heat to low.
Let the soup simmer until the potatoes are fork-tender, about 15-20 minutes.
Stir in the milk and evaporated milk and continue to cook until heated thoroughly.
Remove and discard the bay leaves.
Ladle the hot soup into soup bowls and serve.