Gluten-Free Potato Leek Soup

Creamy, comforting, and naturally gluten-free, this Potato Leek Soup is a cozy classic reimagined for everyone to enjoy. Made with tender leeks, silky potatoes, and a rich base of chicken or vegetable broth, this recipe delivers a velvety texture and delicate flavors that are perfect for any season. With the option to use heavy cream or coconut milk, it’s easily customizable for a dairy-free lifestyle. This hearty yet light soup can be prepared in under an hour, making it an ideal choice for a nourishing weeknight dinner or an elegant appetizer. Finished with a sprinkle of fresh chives for a pop of color and an herby kick, this gluten-free potato leek soup is as visually appealing as it is delicious.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 medium leeks
• 4 cups potatoes
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon ground white pepper
• 1 large bay leaf
• 1 cup heavy cream or coconut milk for dairy-free option
• 2 tablespoons chopped chives

Directions

Step 1

Begin by thoroughly cleaning the leeks to remove any dirt. Trim the root end and the dark green tops, then slice the remaining white and light green parts into thin rounds.

Step 2

In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are tender and translucent, but not browned.

Step 3

While the leeks are cooking, peel and dice potatoes into small pieces. Aim for roughly 1-inch cubes for even cooking.

Step 4

Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir in the salt, white pepper, and bay leaf.

Step 5

Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot. Allow the soup to cook for approximately 25-30 minutes or until the potatoes are soft and easily pierced with a fork.

Step 6

Remove the bay leaf from the soup. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning to the pot.

Step 7

Stir in the heavy cream or coconut milk until well combined and heated through. Taste the soup and adjust seasoning as needed.

Step 8

Serve the soup hot, garnished with chopped chives for an added burst of flavor and color.

Nutrition Facts

Serving size	2023.3 grams (2023.3g)

Amount per serving	% Daily Value*
Calories	1731

Total Fat 112.00g	144%
Saturated Fat 68.70g	344%
Polyunsaturated Fat 0.70g
Cholesterol 334mg	111%
Sodium 6136mg	267%
Total Carbohydrate 157.80g	57%
Dietary Fiber 16.80g	60%
Total Sugars 26.00g
Protein 27.80g	56%

Vitamin D 5IU	23%
Calcium 482mg	37%
Iron 13mg	73%
Potassium 3491mg	74%

*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: 57.6%

Protein: 6.4%

Carbs: 36.1%