Creamy Leek and Potato Soup
This soup is a hug in a bowl. It's simple, elegant, and uses humble ingredients to create something truly delicious. Naturally gluten-free and so easy to make.
Ingredients
- 2 tbsp olive oil or butter
- 3 large leeks (about 500g), trimmed, washed, and sliced
- 1 medium onion chopped
- 2 garlic cloves crushed
- 750g potatoes (like Maris Piper), peeled and cubed
- 1.2 litres gluten-free vegetable or chicken stock 1.2 litres | gluten-free vegetable or chicken stock
- 100ml double cream or single cream (optional)
- Sea salt and freshly ground black pepper
- To garnish: (Fresh chives, chopped)
Instructions
- Heat the oil or butter in a large saucepan or Dutch oven over a medium heat. Add the sliced leeks and chopped onion. Cook gently for 10 minutes, stirring occasionally, until soft but not coloured
- Add the crushed garlic and cook for one more minute until fragrant
- Add the cubed potatoes and the gluten-free stock. Bring to the boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender
- Remove the soup from the heat and allow it to cool slightly. Using a stick blender, blitz the soup until it's completely smooth. Or, carefully transfer in batches to a stand blender
- Return the soup to the pan. Stir in the cream, if using, and gently reheat without boiling. Season generously with salt and pepper to your taste
- Serve hot, garnished with a sprinkle of fresh chives
Notes
For a richer flavour, use a good quality homemade or pre-made gluten-free chicken stock. To keep it vegan, use oil instead of butter and a dairy-free cream alternative. This soup tastes even better the next day and can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Equipment Needed
- Large Saucepan or Dutch Oven
- Stick Blender (or Stand Blender)
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