Potato leek soup is a delicious Irish classic to enjoy any time of year, not just on St. Patrick's Day.
This recipe for a quick and simple Potato Leek Soup is lightened-up and gluten-free. Still hearty and creamy, but without any cream.
The secret ingredient to this gluten-free recipe helps create a healthy thick creaminess while also adding a boost of protein. Cooked cannellini beans are added to the simmering pot of leeks, garlic, potatoes, and broth then puréed with an immersion blender until silky smooth.
You can prepare this soup completely vegetarian for Meatless Monday. Or, you can use chicken broth as the soup base and add slices of cooked bacon to both the soup itself and crumbled on top as a garnish.
We used red potatoes in this recipe to lighten up the starchiness, but you can certainly use peeled Yukon Gold or Russet potatoes instead.
This soup would pair well with a homemade gluten-free Irish soda bread.
While not super traditional, the hearty warmth the soup provides and the flavors of potato and leek come through to make your winter evening - or St. Patrick's Day - a little more comforting and delicious.
- 3 large leeks, dark green parts removed, sliced into half-moons, rinsed and patted dry
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 4 cups diced red potatoes, unpeeled
- 4 cups gluten-free chicken or vegetable broth
- 15 ounces cooked cannellini beans, rinsed and drained
- salt and pepper, to taste
- Trim the leeks, removing the dark green top portion and the ends with wiry roots. Slice in half down the middle, then slice into half half-moon shapes. Place the sliced leeks in a colander and rinse under cold water, massaging with your fingertips to clean the leeks and remove any dirt. Pat dry with a paper towel.
- Heat olive oil in a medium saucepan over medium-high heat. Add the sliced leeks and cook for 5 to 7 minutes, until softened. Add the minced garlic and cook for 1 minute, until fragrant.
- In a large stockpot, add the leek and garlic mixture, gluten-free broth, and diced red potatoes. Bring to a boil then reduce heat to medium-low.
- Stir in salt and pepper, to taste. Simmer for about 20 minutes, until the potatoes can be pierced with a fork.
- Remove pot from heat and add the cooked cannellini beans, stirring to combine.
- With an immersion blender - or working in batches with a regular blender - purée the soup until silky smooth. Season with additional salt and pepper, to taste. Serve immediately.
Note: You can add a few slices of crumbled cooked bacon to the soup after it's been puréed for a richer flavor.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. 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.