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–+ servings
gluten free leek and potato soup

Gluten-Free Leek and Potato Soup Recipe

Avatar for Becky Terrell
What could be more comforting than this delicious gluten free leek and potato soup? It is easy and economical to make, you can make batches of it which you can freeze for later.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine English
Servings 6 Servings
Calories 94 kcal

Equipment

  • Wooden Spoon
  • 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

Calories: 94kcalCarbohydrates: 22gProtein: 2gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1969mgPotassium: 415mgFiber: 3gSugar: 4gVitamin A: 934IUVitamin C: 20mgCalcium: 42mgIron: 2mg
Keyword soup
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