Mmm, it's soup season! This creamy gluten-free and dairy-free potato leek soup really hits the spot during these cold fall/winter months.
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
About This Potato Leek Soup Recipe
Deep in the heart of winter here in New England, a bowl of soup just adds an extra layer of coziness. While I love a nice creamy soup, it's usually the cream that leaves me not feeling so hot.
If you have a degree of lactose intolerance in addition to celiac disease or maybe IBS, you aren't alone. It's why I try to make plenty of gluten and dairy-free recipes that more people can enjoy, like this butter chicken, or these oreo cheesecake brownies!
Worry not, dear friend! This gluten and dairy-free potato leek soup is another tasty recipe that you can enjoy - without the stomachache.
Ingredients For Potato Leek Soup
Potatoes: I use Yukon gold, but yellow potatoes work too.
Leeks: Make sure your wash them thoroughly, as they have a tendency to be sandy or dirty.
Garlic: Just a few whole cloves.
Olive Oil: I use extra virgin olive oil for cooking, but you can use whatever oil you prefer.
Gluten-Free Chicken Broth: I use Swanson, but always double check your labels in case anything changes. You can also use a low-sodium version. More information about their gluten-free products can be found here.
Bay Leaves: These can be found in the spice section of your grocery store and are dried. They add nice flavor.
Salt: Only a small amount, especially since the broth usually has a lot of sodium.
Pepper: A pinch.
Coconut Milk: The key to creamy soups without the stomachache. And don't worry, it won't taste like coconut at all! Just use unsweetened coconut milk, like this one.
Croutons: I love to top this soup with some gluten-free croutons! Check out these ones from Gillian's Foods, which are gluten and dairy free.
How To Make Potato Leek Soup
Potato leek soup is very simple to make, with not much technique involved. After sauteeing the leeks and garlic, you'll add everything else, bring it to a boil, simmer on low, and the puree until smooth.
You can watch me make it on Instagram in this reel right here:
Tips & Tools For Making This Soup
This recipe is easiest to puree with an immersion blender, like this one. I've been using it for years for creamy soups, without having the hassle of transferring hot liquids to a blender. Yikes!
I usually cook soups and stews in a Dutch Oven, like this one. I've been using this same Dutch oven for years and it does a great job. It can even go in the oven too!
How To Store Potato Leek Soup
Keep the soup refrigerated when not eating. It should last in the refrigerator for up to a week. Just reheat in the microwave or on the stovetop when you want some soup!
Can I Freeze This Soup?
Yes! You can freeze the pureed soup (just without the coconut milk) for up to three months, then defrost and add the coconut milk when you reheat on the stovetop.
Looking for more gluten-free soups and stews?
Try this gluten-free chicken noodle soup with a secret ingredient.
Enjoy lots of veggies in this no-meat vegetarian chili - made in the crockpot.
Get cozy with this hearty gluten-free beef stew, perfect over potatoes!
Discover all 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free dairy-free potato leek soup!
If you love this recipe, please leave a comment! Thank you so much!
Gluten & Dairy-Free Potato Leek Soup
Gluten-Free Dairy-Free Potato Leek Soup
Recipe Adapted From Once Upon A Chef
Ingredients
- 3 tablespoons extra virgin olive oil
- 3-4 large leeks, rinsed thoroughly and roughly chopped (white and light green parts only) - about 4 cups
- 3 cloves of garlic, peeled, and smashed
- 2 pounds Yukon Gold or russet potatoes, peeled and roughly chopped into ½-inch pieces
- 6 cups gluten-free chicken broth or vegetable broth (low-sodium is best)
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup unsweetened coconut milk
- freshly chopped chives, for serving, or gluten-free croutons
Instructions
A note before you start cooking: make sure you wash the leeks really well! They are notorious for having dirt/sand so be mindful!
Melt the olive oil over medium heat in a medium or large pot with a thick bottom. Add the leeks and garlic and cook, stirring regularly, until soft, about 10 minutes. They should wilt, but not brown. If they look to be browning, lower the heat.
Next, add the potatoes, broth, bay leaves, salt, and pepper to the pot and bring to a boil - raise the heat if needed. Once it boils cover and turn the heat down to low. Simmer for 15 minutes, then check the potatoes by piercing with a fork. They should be very soft - which is what we need to puree the soup easily.
Remove the bay leaves and purée the soup with a hand-held immersion blender until smooth. You can also do this in batches using a blender, but be careful, and let the soup cool a bit before you do so.
Lastly, add the unsweetened coconut milk and bring to a simmer (medium-low heat, small bubbles). Taste and adjust seasoning with salt and pepper. Garnish with freshly chopped chives or your favorite gluten-free croutons.
Notes
Storage: Keep the soup refrigerated when not eating. You can freeze the pureed soup (just without the coconut milk) for up to three months, then defrost and add the coconut milk when you reheat on the stovetop.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 290Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 1444mgCarbohydrates 48gFiber 5gSugar 5gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like soup?
Would you make this potato leek soup?
Tell me in the comments below!
Leave a Reply