Ingredients
2 medium leeks, coarsely chopped1 medium onion, chopped3 tablespoons all-purpose flour1/2 teaspoon garlic powder2 tablespoons olive oil4 cups reduced-sodium chicken broth or vegetable broth2 bay leaves3/4 teaspoon salt1/2 teaspoon pepper1/8 teaspoon hot pepper sauce1/8 teaspoon Worcestershire sauceDash ground nutmeg5 cups diced potatoes1-1/2 cups fat-free milk1 can (12 ounces) fat-free evaporated milk
Preparation
In a lightly greased nonstick 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 for about 2 minutes or until lightly browned. 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.
