Gluten-Free Potato-Leek Soup

There are many versions of this excellent soup, which tastes wonderful either hot or chilled. Some recipes have chunky potatoes, and others are smooth—you can prepare this one whichever way you prefer.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ¼ cup olive oil
  • 2 leeks, coarsely chopped
  • 1 large sweet onion, peeled and chopped
  • 2 large baking potatoes, peeled and chopped
  • 2 cups gluten-free chicken broth
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup 2% milk
  • 1 cup whipping cream
  • ¼ cup chopped chives

Directions

  • Heat the olive oil in a large soup pot over medium heat. Add the leeks and onion and sauté for 5 minutes over medium heat.
  • Add the potatoes, chicken broth, salt, and pepper. Simmer until the potatoes are tender. Set aside to cool.
  • Transfer soup to a blender and purée until smooth.
  • Pour the soup back into the pot; add the milk, whipping cream, and chives and reheat.

Recipe Information

Serves: 4

Ingredients

  • ¼ cup olive oil
  • 2 leeks, coarsely chopped
  • 1 large sweet onion, peeled and chopped
  • 2 large baking potatoes, peeled and chopped
  • 2 cups gluten-free chicken broth
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup 2% milk
  • 1 cup whipping cream
  • ¼ cup chopped chives

Directions

  • Heat the olive oil in a large soup pot over medium heat. Add the leeks and onion and sauté for 5 minutes over medium heat.
  • Add the potatoes, chicken broth, salt, and pepper. Simmer until the potatoes are tender. Set aside to cool.
  • Transfer soup to a blender and purée until smooth.
  • Pour the soup back into the pot; add the milk, whipping cream, and chives and reheat.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat37g
Saturated Fat17g
Cholesterol75mg
Sodium1370mg
Total Carbohydrate40g
Dietary Fiber4g
Sugars10g
Protein8g