potato leek soup
Soups & Salads
Potato Leek Soup
If you want a creamy potato leek soup recipe rather than a chunky one, when the soup is finished cooking, remove it from the heat briefly so that it’s no longer simmering. Pour a portion of the soup into a blender (a safe rule of thumb is never to fill a blender more than half-full with hot liquid). Blend that soup portion until smooth and creamy, pour it into a medium saucepan, then puree the remaining soup.
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
- In a lightly greased 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 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.
- 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.
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