In a lightly greased skillet over medium heat, add sliced leeks and chopped onion. Sauté for about 5 minutes, stirring frequently, until they are tender and just starting to caramelize.

In a large saucepan, heat two tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and garlic powder, stirring constantly for approximately 2 minutes until the mixture is lightly browned and fragrant.

Add the bay leaves, salt, and freshly cracked pepper to the bubbling broth mixture. Stir in some hot pepper sauce and Worcestershire sauce, then sprinkle in the ground nutmeg before bringing the mixture back to a boil.

Introduce the diced potatoes and the sautéed leek mixture into the simmering broth. Stir well to combine, then return to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, pour in the fat-free milk and fat-free evaporated milk, stirring to merge the flavors into a creamy consistency. Remove the bay leaves and taste for seasoning adjustments before serving.