Lighter Potato and Leek Soup
Straight from grandma’s recipe book, this light potato and leek soup has no butter or cream, but still has a creamy taste thanks to low-fat milk.

Leeks and 3 tablespoons of olive oil are combined in a stockpot over low heat.

Add more oil as necessary and saute for about 15 minutes, or until soft.

Over the leeks, sprinkle flour and stir it in with a wooden spoon.

Cook for two minutes on low heat.

To make a roux, slowly add 2 cups of water while stirring continuously.

Add 2 more cups of water slowly while stirring continuously.

Add the remaining 2 cups of water and stir.

Add the sugar, chili-garlic sauce, pepper, and bouillon cubes.

Until boiling, turn the heat up to medium and stir occasionally.