Gluten-Free Leek and Potato Soup!

Gluten-Free Leek and Potato Soup
Smooth, creamy and healthy soup that comforts those winter blues!
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  1. 3 tablespoons olive oil
  2. 4 leeks, white and light green parts only, rinsed well and sliced
  3. 3 cloves garlic, chopped
  4. 1 ½ lbs PEI Russet Potatoes, peeled and chopped into ½-inch pieces (approximately 5 cups)
  5. 8 cups chicken or vegetable broth.
  6. ½ teaspoon dried thyme
  7. 1 teaspoon salt
  8. ¼ teaspoon black pepper
  1. Heat olive oil over medium heat in a large pot.
  2. Add the leeks and garlic and cook, stirring regularly. (About 10 minutes until softened)
  3. Add the potatoes, stock, thyme, salt and pepper to pot and bring to a boil.
  4. Cover and turn the heat down to low.
  5. Simmer for 20 minutes, or until the potatoes are soft.
  6. Purée the soup with a hand-held immersion blender until smooth or use a blender to puree the soup in small batches.
  7. Return to pot.
  8. Add more water or stock to thin out the soup if too thick or simmer a little longer to thicken.
  9. Add additional salt and pepper to taste.
  10. Serve with a dollop of sour cream and fresh chives.