Gluten-Free Potato Leek Soup
Warm, comforting, and naturally gluten-free, this Potato Leek Soup is an irresistible twist on a classic recipe with a velvety texture and rich, savory flavor. Featuring creamy potatoes and the delicate sweetness of sautéed leeks, this soup is simmered to perfection with aromatic bay leaf and a hint of ground white pepper. Whether enriched with heavy cream or made dairy-free with coconut milk, this recipe offers a versatile option for everyone to enjoy. Ready in just under an hour, it’s an ideal choice for a hearty weeknight dinner or an elegant starter for special occasions. Garnished with fresh chopped chives, this dish is as visually appealing as it is delicious—perfect for satisfying your comfort food cravings while adhering to gluten-free dietary needs.
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Recipe Information
Ingredients
- 3 medium leeks
- 4 cups potatoes
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 1 large bay leaf
- 1 cup heavy cream or coconut milk for dairy-free option
- 2 tablespoons chopped chives
Instructions
Begin by thoroughly cleaning the leeks to remove any dirt. Trim the root end and the dark green tops, then slice the remaining white and light green parts into thin rounds.
In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are tender and translucent, but not browned.
While the leeks are cooking, peel and dice potatoes into small pieces. Aim for roughly 1-inch cubes for even cooking.
Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir in the salt, white pepper, and bay leaf.
Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot. Allow the soup to cook for approximately 25-30 minutes or until the potatoes are soft and easily pierced with a fork.
Remove the bay leaf from the soup. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning to the pot.
Stir in the heavy cream or coconut milk until well combined and heated through. Taste the soup and adjust seasoning as needed.
Serve the soup hot, garnished with chopped chives for an added burst of flavor and color.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 26.0 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 482 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3491 mg | 74% | |
*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.
