Gluten Free Leek and Potato Soup is such an easy recipe that can be prepped and cooked in under one hour. It will easily keep in the fridge for three days. I’ve made this version, dairy free also, but you can add some milk or cream for an extra creaminess if you wish.
400g approx of Potatoes, peeled and chopped
1 litre of vegetable stock
2 teaspoons of dried Thyme
Tablespoon of Oil/Butter
1 bay leaf
Leeks can often have dirt inside them which is a natural occurrence as they are growing. The best way to remove this dirt is to remove the root and split the leek lengthways before washing.
The leeks that I used in this soup were remarkably clean so I rinsed and chopped. I then put these chopped leeks into the pot and sweated them off with a bit of oil. This is done over a medium heat so as not to colour but just soften them down. I also added the dried thyme.
After approximately 7-8 minutes, I added the potatoes and let the two ingredients cook together for a few minutes before adding the stock and the bay leaf.
Once you’ve added the stock, cover and cook until the potatoes are soft.
Before you blend or blitz the soup, remember to remove the bay leaf. I have a hand blender that I use for all soups as I find it easier than transferring the soup into a blender and back to the saucepan.
Even without the addition of milk or cream, this is a beautifully smooth soup.
Serve and enjoy.
Feel free to comment and let me know how your soup is.