Gluten-Free Potato Leek Soup Recipe

Potato leek soup
Dennis Gottlieb / Getty Images
    35 mins
Ratings

There is something so warm and comforting about a big bowl of hot and creamy potato leek soup on a fall day. It's one of those heartwarming soups that bring back pleasant childhood memories for many people. It's also a recipe you can make gluten-free with ease and prepare with only a few ingredients.

If you are avoiding dairy as well as gluten, use light coconut milk and olive oil to replace the milk and butter in this recipe for gluten-free potato leek soup. The results are equally comforting.

What You'll Need

  • 3 large, peeled and cubed baking potatoes
  • 1 finely sliced, washed leek
  • 3 finely minced cloves garlic
  • 3 tablespoons butter or olive oil
  • 3 tablespoons amaranth flour
  • 1 quart gluten-free chicken stock
  • 1 cup milk or half and half or light coconut milk
  • 2 to 3 teaspoons dried, crushed thyme leaves
  • Salt and pepper to taste

How to Make It

  1. Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
  2. Melt butter in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
  3. Add leeks and garlic and cook for two minutes. Stir to prevent burning.
  4. Add the drained potatoes.
  5. Slowly add the chicken broth and whisk to mix.
  1. Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
  2. Serve warm.

Enjoy your potato and leek soup. You can serve it with a green salad to provide a pleasant light meal.

Store leftovers in the refrigerator. This is an easy soup to take along for lunches at work, microwaving the soup to reheat it. You can freeze individual portions if you make a big batch of soup you won't be eating within a few days. You can microwave the frozen soup and enjoy for months to come.

An alternate method of preparing the potatoes is to place them in a plastic steamer basket in the microwave and cook for five or more minutes until they are tender.

Do you hate peeling potatoes? Simply wash the potatoes and cube them with the skins on. They will still cook well and the result is a more rustic potato soup that preserves the nutrients in the potato skins.

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.