Potato Leek Soup Recipe--Vegetarian and Gluten-Free

As much as I love summer (read my love letter to summer ), I could easily write a "Dear John letter" to winter. My list of reasons why I love summer would take me hours, maybe even days, yet my list of what I love about winter took me only 5 minutes. Why? Because I could only come up with 3 reasons.

  • December 22nd daylight begins to increase
  • I like the first real snowfall, especially the beauty of snow covered trees--the key word here is FIRST
  • Homemade soup

I make a lot of soup during the winter. Soup is such a comforting winter food, especially on those frigid days in Chicago. I want to share some comfort with you by giving you my potato leek soup recipe. Not only is this soup tasty but it is also vegetarian and gluten-free. I hope you enjoy it as much as my family does.

potato leek soup

Potato leek soup with chives. Gluten-free and vegetarian!

Ingredients

3 TBS butter
3 cups sliced leeks (white part only), rinsed to get out all the dirt
4 to 6 cups water
2 to 4 cups milk (amount of milk depends on how creamy you want it)
4 cups potatoes, chopped (approximately 1.5 pounds)
1/3 to 1/2 cup heavy cream
1/2 TBS salt
2 TBS fresh parsley or chives minced
White pepper to taste

Directions

Melt butter in a 3 to 4 quart saucepan over moderate heat. Stir in leeks, cover pan and cook slowly for 5 minutes without browning the leeks.  Add in 4 cups of water, salt, pepper and the potatoes. Bring to boil then simmer with the pot partially covered for 40 minutes or until the leeks are tender and the potatoes are soft.

For a pureed soup, use an immersion blender or put the entire soup in a blender and blend until smooth. If you want a chunkier soup, only blend half. Put back in saucepan. Add milk. If you want a very creamy soup, add 4 cups milk. Otherwise, add 2 cups of milk and 2 cups of water and simmer for 15 minutes. Taste and add salt and/or pepper if needed.

To serve, ladle into a soup bowl, add a tablespoon or two of cream to the top and sprinkle on chives or parsley. This soup can also be served cold for those hot summer days. Enjoy!

If you like this soup recipe, try my other soup recipes that can be made gluten-free too.

  1. Hearty Italian Sausage Tortellini Soup 
  2. Sweet and Sour Cabbage Soup
  3. Roasted Butternut Squash and Leek Soup

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    Nancy Chodash

    I am a nurse practitioner who not only treats patients, but has had chronic illnesses including cancer so I understand how frustrating medicine can be. But through all this, I have never lost my sense of humor and my ability to make people laugh. I love to cook, and since becoming gluten-free a year ago, I have recipes for everyone's tastes whether it be healthy, decadent, vegetarian, or gluten-free. My philosophy is all about health, food, laughter and life!

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