Gluten Free Potato Soup
You'll love this nourishing and easy gluten free potato leek soup. It's so comforting and delicious!
Ingredients
- 2 lbs Potatoes (I use russet)
- 2 Leeks
- 28 oz (4 Cups) Chicken or vegetable broth
- Olive oil (for the pan)
- Salt + Pepper (to taste)
- 2-3 Tsp Thyme, Parsley, Rosemary or a combination, fresh or dried
Instructions
- Start by chopping and rinsing the leeks. Cut the ends and dark green stems off (so you want only light green and white portion). Slice them in half the long way, and then chop into thin slices the horizontal way. Place all of the slices into a large bowl of cold water, and swish them around to remove any dirt. Grab them out of the water using your hands, squeeze off any excess water, and set them in a bowl.
- Set a large pot to low heat on the stove and add a couple lugs of olive oil, and let the oil warm up for just a minute.
- Add the sliced leeks to the pot. They will sizzle loudly since they will still be wet, and that's fine! Just stir them around and then let them cook until slightly wilted, about 5-7 minutes while stirring every so often.
- Meanwhile, prep your potatoes: Peel and chop the potatoes into 1" inch cubes, and set cubes in a colander as you chop. Rinse them with cold water and set aside.
- Once the leeks are slightly translucent and wilted, add the potatoes into the pot.
- Allow the potatoes and leeks to cook together for 3-4 minutes, then pour in the broth.
- Turn the heat of the stove up to high heat so that the soup comes to a boil. As it does, foam will appear on the surface of the broth. Use a spoon to scoop off the foam and discard. Boil the leeks and potatoes until the potatoes are quite soft, about 6-8 minutes.
- Once you can easily poke through a piece of potato with a fork, turn off the heat.
- To puree the soup you can use a blender, or a stick blender. If using a stick blender, then plug in and blend away until the soup is pureed to your likely. I like to leave a few chunky bits of potato, but if you prefer yours creamy and smooth then that's fine too! If you're using a blender or food processor, pour the soup into the blender (you may need to do this in two batches depending on the size of your blender) and pulse several times until smooth or mostly smooth. Pour the soup back into the pot.
- Once the soup is blended, set the stove back to low heat to simmer, and add salt, pepper, and herbs. Potatoes are very bland without salt, so I start with a generous 2 tsps and add more as needed. You may need even more if you're using a low sodium broth. Allow the soup to simmer for another 5-10 minutes before serving.