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,
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
image/svg+xml Text Ingredients View Recipe,
Directions
,
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, 0.500 fat.
