Gluten-Free Leek and Potato Soup
Warm, comforting, and naturally gluten-free, this Leek and Potato Soup is a creamy bowl of goodness that’s perfect for cozy nights or as a starter to impress at dinner parties. Featuring tender sautéed leeks, velvety potatoes, and a hint of garlic, this classic soup is elevated with fresh thyme and a touch of heavy cream for a luxurious finish. Cooked with gluten-free chicken or vegetable broth, it’s a wholesome dish that’s both flavorful and accommodating to dietary needs. Ready in just an hour, this satisfying soup is easy to make and can be garnished with fresh herbs or cracked black pepper for an elegant presentation. Indulge in this delicious gluten-free recipe that brings hearty flavor and creamy texture to your table.
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Recipe Information
Ingredients
- 3 whole (white and light green parts only) leeks
- 5 medium-sized potatoes
- 3 whole garlic cloves
- 3 tablespoons unsalted butter
- 4 cups gluten-free chicken or vegetable broth
- 1 whole bay leaf
- 1 teaspoon (or 2 sprigs) fresh thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup heavy cream
- 1 tablespoon olive oil
Instructions
Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any dirt or grit. Chop the leeks into thin slices.
Peel the potatoes and cut them into small cubes.
Mince the garlic cloves finely.
In a large pot, heat unsalted butter and olive oil over medium heat until the butter is melted.
Add the sliced leeks to the pot and sauté for about 5 minutes, stirring occasionally, until they soften.
Add the minced garlic to the leeks and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
Add the cubed potatoes to the pot, stirring to coat them in the leek mixture.
Pour in the gluten-free chicken or vegetable broth, ensuring the vegetables are covered. Add the bay leaf and thyme to the broth.
Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and thyme sprigs from the pot.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a stand blender, blending carefully to avoid splashes.
Stir in the heavy cream and season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.
Ladle the soup into bowls and serve warm. Garnish with additional thyme leaves or cracked black pepper if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 22.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6162 mg | 131% | |
*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.
