Recipe: Leek and Potato Soup with Gluten Free Bread

Comforting, soothing and delicious, this soup is perfect for a cozy evening  when you would like wrap yourself in a blanket and read your favorite book.


  • 2 tablespoons butter
  • 3 leeks, white and light green chopped
  • 2 cloves garlic, skinned and crushed
  • 4 potatoes, flayed and chopped into half pieces
  • 5 cups chicken or vegetable broth
  • 1 bay leave
  • 1 fresh thyme,
  • 1 teaspoon salt
  • 1 ground black pepper
  • 1 cup low fat cream


  1. Melt the butter over medium heat in a large pot.
  2. Add the leeks and garlic and cook, until soft, about 10 minutes.
  3. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil.
  4. Cover and turn the heat down to low.
  5. Simmer for 15 minutes, or until the potatoes are very soft.
  6. Fish out the thyme bay leaves, then purée the soup with a hand-held immersion blender until smooth.
  7. Add the  cream and bring to a simmer.
  8. Taste and adjust seasoning with salt and pepper.
  9. If soup is too thin, simmer until thickened.
  10. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  11. Serve with gluten free bread.

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