Leek And Potato Soup - Gluten Free
From stalwart 15 years ago
- 40 minutes to make
- Serves 4
I love leeks and potatoes and even if you're not sensitive to gluten, this soup is enjoyed by everyone. Adapted from Ginny Callan.
Ingredients
- 6 cups water or stock shopping list
- 6 cups diced potatoes (5 medium to large) shopping list
- 4 Tbsp. butter shopping list
- 2 cups leeks, thinly sliced (about 3 large) shopping list
- 1 cup celery, peeled and chopped shopping list
- 1 Tbsp. fresh dill shopping list
- 1 tsp. salt shopping list
- black pepper to taste shopping list
- 1 Tbsp. cornstarch shopping list
- 1 cup heavy cream shopping list
- 1/2 cup fresh parsley, finely chopped or minced shopping list
How to make it
- Bring water or stock to a boil in soup pot.
- Add potatoes, cover and cook until tender, about 20 minutes.
- Take off heat and puree 1/2 of the potatoes in a blender or food processor. Pour back into soup pot.
- In a large frying pan, melt 2 tablespoons of butter and saute ½ leeks, celery, thyme and dill weed until tender.
- Add leek mixture to the potatoes along with salt and pepper.
- Mix the cornstarch with 1/2 cup heavy cream. Melt 2 tablespoons butter in the frying pan and add 1/2 cup heavy cream, gradually add cornstarch mixture. Stir until thicken, do not let the mixture come to a boil.
- Add cream to soup pot, and then add parsley. Simmer 10-15 minutes, uncovered, and serve. If the soup is too thick, think it with milk or water.
The Rating
Reviewed by 3 people-
Great soup. I don't do a lot of soups here cause it's just too blinking hot most of the time. However, a good veggie soup is nice late in the evening. Next time the urge comes along I'll toss a hand full of sliced mushrooms into this lot and salute y...more
elgourmand
in Apia loved it
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YUMMY!!
a1patti
in Salem loved it
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mee too gotta luv them taters high5 thanks for sharing
momo_55grandma
in Mountianview loved it
Reviews & Comments 3
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