Chunky Potato Leek Soup

Posted: January 12

Time: 25 minutes

Yield: 8 servings

recipe image

There's nothing better than a warm potato soup on a cold night! This Chunky Potato Leek Soup is filling and satisfying—and takes just 25 minutes to make.


• 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


Step 1

Spray a nonstick skillet with non-stick spray. Heat the skillet on medium heat. Add leeks and onion to the skillet and cook for 5 minutes or until they are tender and just beginning to brown. Remove the skillet from heat and set aside.

Step 2

Add to a large saucepan the 2 tablespoons of oil, the flour and the garlic powder and cook over medium heat for about 2 minutes or until lightly browned, stirring constantly. Using a wire whisk, gradually whisk in broth, whisking constantly to avoid lumps. Add the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce, and nutmeg and mix until combined. Bring to a boil and cook for 1-2 minutes or until thickened.

Step 3

Add the potatoes and leek mixture to the saucepot and continue to cook until it begins to boil. Put a lid on the pot and reduce the heat. Let simmer for 15-20 minutes or until potatoes are fork-tender. Stir in both kinds of milk and continue to cook until heated thoroughly. Remove and discard the bay leaves.

Step 4

Ladle hot soup into soup bowls and serve. Enjoy!

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