Name: Potato Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Potato Leek Soup

1. 2 medium leeks, coarsely chopped -

2. 1 medium onion, chopped -

3. 3 tablespoons all-purpose flour -

4. 1/2 teaspoon garlic powder -

5. 2 tablespoons olive oil -

6. 4 cups reduced-sodium chicken broth or vegetable broth -

7. 2 bay leaves -

8. 3/4 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 1/8 teaspoon hot pepper sauce -

11. 1/8 teaspoon Worcestershire sauce -

12. Dash ground nutmeg -

13. 5 cups diced potatoes -

14. 1-1/2 cups fat-free milk -

15. 1 can (12 ounces) fat-free evaporated milk -

How to cook deliciously - Potato Leek Soup

1. Stage

In a lightly greased skillet, cook the leeks and onion for five minutes or until they're tender and just beginning to brown. Set aside.

2. Stage

In a large saucepan, cook the flour and garlic powder in oil until lightly browned, about two minutes. Gradually whisk the broth into your roux.

3. Stage

Stir in the bay leaves, salt, pepper, hot sauce, Worcestershire sauce and nutmeg. Bring to a boil and cook, stirring, for one to two minutes or until thickened.

4. Stage

Stir the potatoes and the leek mixture into the soup and return to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the potatoes are tender. Stir in the milk and evaporated milk, and heat through. Fish out the bay leaves and discard them before serving.