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Wednesday, 5 November 2014

Leek & Potato Soup

 I fell in love with leek & potato soup while living in England.  (Leeks seemed to be plentiful over there).  It's a rich, creamy soup that is just perfect for chilly weather.  I find that locating leeks where I live can be hit or miss.  Luckily, our organic veggie CSA grew some lovely leeks this fall and we put them to use in a soup that was absolutely loved by everyone.  I had no idea it would be such a hit with the kids, but they inhaled it and asked for more.  I also love that while the soup is rich and creamy, it actually has no cream in it. Enjoy!
Gluten Free Leek and Potato Soup
GF Leek & Potato Soup - My son inhaling his leek & potato soup

Leek & Potato Soup
Based on a recipe from Comfort Foods by Bridget Jones (this happens to be my favorite cookbook of all time)
Serves 6-8 

In a large pot over medium-high heat combine:
1/2 cup butter
~3 cups chopped potatoes (use thin-skinned, washed potatoes)
2 large leeks, sliced thinly & rinsed (don't use the very bottom or the dark green tops)
2-3 medium onions, chopped

Wait until the mixture is bubbling nicely.  Put on the lid, lower the heat to low and let the veggies steam for ~15 minutes.

Increase heat to medium-high.  Remove lid and add:
6 cups chicken broth
2 tsp salt
3/4 - 1 tsp ground pepper

Bring soup to a boil.  Once the soup is boiling, cover and lower heat again.  Let simmer ~20 minutes.

Blend with a stick blender.  You don't want to over-blend or the soup can get a bit too thick.  There will be some smaller pieces of veggies in the soup, but this is okay.

Wonderful served with fresh GF cornbread, made on a cookie sheet so the pieces are nice and thin for dipping.  Enjoy! 

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