Gluten-Free Leek and Potato Soup

Creamy, comforting, and naturally gluten-free, this Leek and Potato Soup is the ultimate cold-weather dish that’s as satisfying as it is simple to make. Bursting with the earthy sweetness of tender leeks and hearty potatoes, this classic soup is elevated with the aromatic notes of garlic, thyme, and a touch of silky heavy cream. Gluten-free chicken or vegetable broth ensures this recipe is perfect for those with dietary restrictions, while the rich, velvety texture—achieved using an immersion blender—makes it a treat for any palate. With just 20 minutes of prep and 40 minutes of cook time, this easy recipe is ideal for weeknight dinners or lunch leftovers. Serve it warm with a garnish of fresh thyme or cracked black pepper, and enjoy a wholesome, cozy bowl of goodness that’s guaranteed to nourish and delight.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 whole (white and light green parts only) leeks
• 5 medium-sized potatoes
• 3 whole garlic cloves
• 3 tablespoons unsalted butter
• 4 cups gluten-free chicken or vegetable broth
• 1 whole bay leaf
• 1 teaspoon (or 2 sprigs) fresh thyme
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.5 cup heavy cream
• 1 tablespoon olive oil

Directions

Step 1

Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any dirt or grit. Chop the leeks into thin slices.

Step 2

Peel the potatoes and cut them into small cubes.

Step 3

Mince the garlic cloves finely.

Step 4

In a large pot, heat unsalted butter and olive oil over medium heat until the butter is melted.

Step 5

Add the sliced leeks to the pot and sauté for about 5 minutes, stirring occasionally, until they soften.

Step 6

Add the minced garlic to the leeks and cook for an additional 1-2 minutes, until the garlic becomes fragrant.

Step 7

Add the cubed potatoes to the pot, stirring to coat them in the leek mixture.

Step 8

Pour in the gluten-free chicken or vegetable broth, ensuring the vegetables are covered. Add the bay leaf and thyme to the broth.

Step 9

Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 10

Remove the bay leaf and thyme sprigs from the pot.

Step 11

Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a stand blender, blending carefully to avoid splashes.

Step 12

Stir in the heavy cream and season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.

Step 13

Ladle the soup into bowls and serve warm. Garnish with additional thyme leaves or cracked black pepper if desired.

Nutrition Facts

Serving size	2421.8 grams (2421.8g)

Amount per serving	% Daily Value*
Calories	2004

Total Fat 94.30g	121%
Saturated Fat 47.70g	239%
Polyunsaturated Fat 1.30g
Cholesterol 213mg	71%
Sodium 4843mg	211%
Total Carbohydrate 258.00g	94%
Dietary Fiber 27.80g	99%
Total Sugars 22.30g
Protein 34.10g	68%

Vitamin D 0IU	0%
Calcium 395mg	30%
Iron 18mg	102%
Potassium 6162mg	131%

*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.

Source of Calories

Fat: 42.1%

Protein: 6.8%

Carbs: 51.2%