Chunky Gluten-Free Leek and Potato Soup Recipe
What could be more comforting than this delicious gluten-free leek and potato soup? Perfect for a cold day – match it up with some warm crusty bread, heaven.
A handful of humble ingredients – potatoes, leeks, stock – transform into something that feels like a million quid. You can whip up a massive batch for pennies, then squirrel away portions in the freezer for those “can’t be bothered” days.
This isn’t just soup. This is liquid comfort. It’s like your nan’s best hug but in a bowl.
Smooth, warming, with that perfect blend of simplicity and soul-soothing magic.
On a day when the wind’s howling and the rain’s doing its best impression of a power shower, this soup is your culinary central heating.
Pair it with some warm, crusty gluten-free bread, and you’ve created the food equivalent of a warm, fluffy towel straight from the radiator. Pure. Absolute. Bliss.
This soup is perfect on a rainy day. It will definitely warm you up!
We grew these lovely fresh leaks in our local allotment.
Table of Contents
What you’ll love about this recipe
Comfort in a Bowl: Gluten-free leek and potato soup is the quintessential British comfort food that’ll warm you right through on a chilly day. It’s a proper hearty dish that feels like a hug from your favourite nan, delivering pure culinary cosiness without any gluten-related worries.
Nutritional Powerhouse: This soup is absolutely packed with goodness. Potatoes bring a brilliant array of nutrients including potassium, vitamin C, and fibre, while leeks contribute essential vitamins like vitamin K and manganese. It’s essentially a wellness elixir disguised as a delightful lunch.
Kitchen Superhero: Whether you’re after a light starter or a substantial main course, this soup adapts beautifully. You can enjoy it chunky or blended, hot or chilled, and even customise it with additional ingredients like chickpeas for extra protein or a dash of herbs for more complexity.
Dietary Friendly: For those managing coeliac disease or gluten sensitivities, this soup is a godsend. It’s naturally gluten-free, with potatoes providing thickness instead of wheat-based thickeners, making it safe and supremely satisfying for those with dietary restrictions.
Good on the pennies: Using simple, affordable ingredients like potatoes, leeks, and stock, this soup proves that delicious doesn’t have to mean expensive. It’s perfect for batch cooking, freezes wonderfully, and can be whipped up in under an hour – a true champion of budget-friendly, nutritious dining.
Ingredients
- 500g potatoes, cubed
- 2 medium leeks, washed and sliced
- 1 tbsp vegetable oil
- 1.2 litres of gluten-free chicken or vegetable stock
- Salt and freshly ground black pepper
- Chopped parsley for decoration
Instructions
- Preparation: Begin by thoroughly washing your leeks, ensuring you remove any gritty soil trapped between the layers. Slice them into delicate half-moon shapes, discarding the tough dark green tops. Cube your potatoes into roughly 2cm chunks.
- Sautéing: In a substantial, heavy-bottomed saucepan, warm the vegetable oil over medium heat. Gently introduce the sliced leeks, allowing them to soften and become translucent. Stir occasionally to prevent sticking, cooking for approximately 5-6 minutes until they release their sweet, delicate aroma.
- Building Flavour: Add the potato cubes to the softened leeks, stirring to coat them in the fragrant oil. Allow the potatoes to cook for an additional 2-3 minutes, which helps develop a deeper, richer flavour profile.
- Simmering: Pour in your gluten-free stock, ensuring all vegetables are comfortably submerged. Bring the mixture to a gentle, rolling boil, then immediately reduce the heat to create a soft simmer. Let the soup bubble away quietly for 30-45 minutes, or until the potatoes are beautifully tender and can be easily pierced with a fork.
- Finishing Touches: Season generously with salt and freshly ground black pepper, tasting and adjusting as you go.
- Serving: Ladle the soup into warm bowls and garnish with a sprinkle of freshly chopped parsley. Serve immediately with one of the tasty sides below for a complete, comforting meal.
What to serve with gluten-free leek & potato soup
Gluten-Free Bread Rolls: Warm, freshly baked gluten-free bread rolls are the perfect accompaniment to your leek and potato soup. They provide a delightful crunch and allow you to mop up every last delicious drop of the creamy soup.
Crispy Croutons: Homemade gluten-free croutons can add a wonderful textural contrast to the smooth soup. Simply cube some gluten-free bread, toss with olive oil and herbs, and toast until golden and crisp. These little morsels will provide a satisfying crunch with each spoonful.
Fresh Herb Garnish: A sprinkle of freshly chopped chives or a few leaves of fresh herbs like thyme or parsley can elevate the soup’s flavour profile. Not only do they add a pop of colour, but they also introduce a fresh, aromatic element to the rich, creamy soup.
Side Salad: A light, crisp green salad makes an excellent companion to the hearty soup. Consider a simple mixed-leaf salad with a light vinaigrette to balance the soup’s creamy texture and provide a refreshing contrast.
Cheese Accompaniment: For those not avoiding dairy, a small plate of gluten-free cheese can complement the soup beautifully. A mild cheddar or a tangy goat cheese can add an extra layer of flavour to your meal.
Ready to make your own gluten-free leek and potato soup? Then let’s go:
Gluten-Free Leek and Potato Soup Recipe
Equipment
- Frying pan
- Sharp Knife
- Chopping Board
- Measuring Jug
Ingredients
- 500 g Potatoes
- 2 Large leeks
- 1,2 l Vegetable stock
- 1 tbsp Salt and pepper
- 1 tbsp Italian herbs
- Knob of butter and fresh coriander
Instructions
- Peel and chop the potatoes.
- Clean and chop the leeks.
- Place the potatoes and the leeks into a large pan and add the (hot) stock.
- Bring your pan to a boil, then let it simmer for 45-50 minutes and stir occasionally. It is ready when the potato is soft.
- Add the salt, pepper and Italian herbs.
- Just before serving, I add a knob of butter or cream and fresh coriander.
- Serve with warm crusty bread.
Nutrition
If you are looking for more gluten-free vegetable-based recipes to try, then check out these 👇
- Gluten-free butternut squash soup
- Gluten-free stuffed marrow
- Gluten-free vegetable chilli
- Gluten-free stuffed peppers
If you want to learn more about enjoying potatoes as a Coeliac-friendly ingredient, you can read if potatoes are gluten-free.
Gluten-Free Leek and Potato Soup Recipe Tips
Here are some tips to help you make the most out of my gluten-free leek and potato recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free leek and potato soup in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Wash Those Leeks Thoroughly: Leeks are notorious for hiding grit between their layers.
Slice them lengthwise and rinse carefully under cold water, pulling apart the layers to remove any hidden soil. This ensures a clean, sand-free soup that won’t crunch unexpectedly.
Choose the Right Stock: Always use a certified gluten-free vegetable or chicken stock. Check labels carefully, as some stocks might contain gluten-based thickeners. The stock is crucial for building depth of flavour in your soup.
Potato Power for Thickness: Embrace potatoes as your natural thickening agent.
There’s no need for flour or gluten-containing thickeners – the potatoes will break down and create a wonderfully creamy texture when blended. Yukon Gold or similar waxy potatoes work brilliantly.
Blending Technique Matters: For the perfect texture, don’t over-blend. Use an immersion blender and stop when the soup is just smooth, leaving some subtle texture.
If using a standard blender, work in batches and be careful with hot liquid, leaving the lid slightly open to prevent pressure build-up.
Enhance with Herbs and Cream: Fresh herbs like thyme or chives can elevate the soup’s flavour. A splash of cream (dairy or plant-based) adds richness. For a vegan option, coconut milk works wonderfully and keeps the soup gluten-free.
Frequently Asked Questions
Can I make this soup dairy-free?
Absolutely! Replace dairy cream with coconut milk or another plant-based milk alternative. Many recipes recommend unsweetened coconut milk or soy milk as excellent substitutes that maintain a creamy texture.
How do I properly clean leeks?
Leeks are notoriously dirty and require thorough washing. Slice them lengthwise, separate the layers, and rinse carefully under cold water. Alternatively, soak sliced leeks in a bowl of water, allowing dirt to settle at the bottom before draining.
What potatoes work best for this soup?
Russet and Yukon Gold potatoes are ideal due to their high starch content. These varieties help create a dense, creamy texture without requiring additional thickeners.
Is this soup freezer-friendly?
Yes! Most gluten-free leek and potato soups freeze exceptionally well. Pro tip: Leave out the cream before freezing, and add it when reheating to maintain the best texture.
How can I make the soup more nutritious?
Consider adding extra vegetables like celery or carrots. You can also garnish with fresh herbs like chives or include protein-rich toppings such as crispy bacon bits.
Can I make this soup in an Instant Pot?
Many recipes offer Instant Pot variations. While specific instructions weren’t detailed in the search results, some recipe sites provide dedicated Instant Pot methods.
Share the love!
Related recipes 🔗
Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
Meet Becky 👉
Comments
There is 1 comment on this post. Leave a comment 👇
Made this on a rainy afternoon and it was exactly what I needed—simple, creamy, and super comforting.