Leek and potato soup is a lovely dish as the days start to turn chilly. It's hearty and filling.  It's also easy to make - you just have to be patient with allowing the various simmering times listed below. Enjoy! 

I'm not sure how anyone takes a good photo of leek and potato soup, but this was delicious. I ate every bite. And the leftovers. 

Leek & Potato Soup

Serves around 8, depending on size of soup bowls

Melt over medium heat: 

1/4 cup butter

Add and toss to cover well with the butter: 

3 leeks, sliced, cleaned, drained (and patted dry)

1 onion, sliced

3-4 small/medium size Russet potatoes, peeled and diced

Cover your pot. Lower the heat to low/low-med heat and let the vegetables cook for 15 minutes. No need to stir. 

Remove the lid and add: 

1 liter/4 cups chicken broth (if you use salt-free, then use less salt to season at the end)

2-3 tsp mushroom seasoning (or 2 tsp GF chicken bouillon)

1 tsp pepper

Raise the heat to medium heat, and let the soup return to a boil.  Once the soup is bubbling nicely, cover the pot, lower the heat to low/med-low heat and let cook 20 minutes. 

Remove the lid. With a potato masher, mash the soup thoroughly. Do NOT use a stick blender, or your soup will end up too gloopy (sort of sticky and not a great texture). 

Add: 

1 - 1 1/2 tsp garlic powder

1 tsp freeze dried thyme (or 1/2 tsp dried thyme)

Allow soup to continue cooking uncovered an additional 5-10 minutes (raise the heat so it keeps simmering, if needed).  Mash with your potato masher a bit more every so often. 

After this additional simmer, add: 

1/4 - 1/2 cup heavy cream

Salt and pepper, to taste.

Remove from the heat and serve! This is lovely with homemade fresh GF baguettes.  Enjoy!

Leek & Potato Soup Recipe by Successfully Gluten Free!