Gluten-Free Leek and Potato Soup
By the Gluten Free Recipes team ·
This comforting leek and potato soup offers a creamy, velvety texture with the subtle sweetness of leeks and the hearty earthiness of potatoes. It's a simple yet elegant dish perfect for a light lunch or a warming starter.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, leeks, potatoes — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Leek and Potato Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Leek and Potato Soup: This recipe is naturally gluten-free, relying on the inherent properties of vegetables and stock for its base. It avoids any gluten-containing grains or thickeners.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 2 large leeks, white and light green parts only, thinly sliced and well-rinsed
- 1 pound potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup certified gluten-free heavy cream or full-fat coconut milk (for dairy-free)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Optional garnish fresh chives, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and sauté them gently for about 5-7 minutes, stirring occasionally, until they are softened and translucent, releasing their sweet aroma. Be careful not to brown them.
- 2
Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly to prevent burning. Then, add the diced potatoes and stir to coat them with the leek and garlic mixture.
- 3
Pour in the certified gluten-free chicken or vegetable stock, ensuring the potatoes are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
- 4
Once the potatoes are tender, carefully transfer about half of the soup to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy, then return the blended portion to the pot with the remaining chunky soup. This will create a lovely, thick texture without the need for gluten-containing thickeners.
- 5
Stir in the certified gluten-free heavy cream or coconut milk, salt, and pepper. Heat gently for another 2-3 minutes until warmed through, but do not boil. Taste and adjust seasoning as needed before serving hot, garnished with fresh chives if desired.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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