Gluten-Free Classic Leek Soup
Warm, comforting, and irresistibly creamy, this Gluten-Free Classic Leek Soup puts a modern twist on a timeless favorite. Featuring tender leeks sautéed in buttery goodness, creamy potatoes, and rich gluten-free vegetable broth, this recipe is perfect for anyone craving a hearty yet elegant dish. With garlic and a touch of heavy cream, every spoonful delivers velvety smooth texture and layers of flavor, while a sprinkle of fresh chives adds a vibrant finishing touch. Ready in just 45 minutes, this gluten-free leek soup is a quick and easy option that doesn’t compromise on taste—ideal as an appetizer, light lunch, or dinner on chilly evenings. Indulge in this crowd-pleasing classic that's naturally gluten-free, deliciously soothing, and oh-so-satisfying.
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Recipe Information
Ingredients
- 3 large Leeks
- 3 tablespoons Unsalted Butter
- 2 cloves Garlic
- 2 medium Potatoes
- 4 cups Gluten-Free Vegetable Broth
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 Bay Leaf
- 0.5 cup Heavy Cream
- 2 tablespoons Chopped Chives
Instructions
Start by preparing the leeks. Trim the root ends and green tops, leaving the white and light green parts. Slice them lengthwise, and then across into thin half-moons. Rinse thoroughly under running water to remove any dirt or grit.
Peel and chop the garlic cloves finely. Peel the potatoes and cut them into small cubes.
In a large pot over medium heat, melt the butter. Add the sliced leeks and garlic, stirring occasionally until the leeks are soft, about 5 minutes. Do not let them brown.
Add the cubed potatoes and the vegetable broth to the pot. Season with salt and pepper, and add the bay leaf.
Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer until the potatoes are tender, approximately 15-20 minutes.
Once the potatoes are soft, remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, cool slightly and blend in batches in a blender, then return to the pot.
Stir in the heavy cream and heat gently until the soup is warmed through. Adjust seasoning with more salt and pepper if necessary.
Ladle the soup into bowls, garnish with chopped chives, and serve hot.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3712 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
