Leek and Potato Soup ( Top 14 Free)
GLUTEN FREE II DAIRY FREE II VEGAN II NUT FREE II SOY FREE II TOP 14 FREE II SESAME FREE II EGG FREE II FISH FREE II SHELLFISH FREE
This is a really beautiful velvety and creamy wholesome soup that can be made in under 45 minutes. It’s a great base to which you can add other vegetables. In another recipe, I added half a roasted butternut squash and sweet potato and finished with coriander instead of chives. This soup would be great to batch cook and freeze for those days when you're super busy. I hope you enjoy this recipe.
Vegetable stock
If you are intolerant or allergic to yeast and gluten like me, use the brand marigold or kallo. These are the only two brands that I have come across that don’t contain yeast. ( don’t get me started on that! I mean yeast in stock?? its generally used as a cheap flavour enhancer and so is literally in everything!)
NB check ingredients on stock if you have allergies especially if this needs to free of celery. All stocks contain this ingredient so its probably best to make your own stock but omit celery. Take a look at this recipe here.
Potatoes
My recommendations would be Maris Piper or King Edward. However, use whatever potato you have in your kitchen.
Garlic
Fresh garlic is best, not the minced garlic that’s ready-made and with additives.
Coconut milk
I always use coconut milk that has no gums or carrageen, which is extremely questionable. If you suffer from gut problems, IBS, or inflammation, please steer away from these additives. The coconut milk I used to drizzle over the top is this brand which I got from amazon. Unfortunately, you cannot find pure coconut milk in the supermarkets these days. I use coconut milk a lot so, I order in bulk.
NB if you have a nut allergy check that coconuts are ok for you to consume.
Ingredients
This is a great soup to batch cook and freeze. Serve this with some good quality bread for a light lunch or dinner.
Makes 6 portions - 45 mins cooking time
Step by Step
Recipe
475 g or 3 leeks chopped
810 g potatoes peeled and roughly chopped
240 g or 2 medium onions roughly chopped
5 cloves of garlic peeled
4 tbsp vegetable stock ( or chicken if your not vegan)
2 litres hot water
6 tbsp Coconut milk ( for garnishing)
30 g chives ( for garnishing)
Method
Sweat the leeks, onion and garlic in a saucepan till soft.
Add the potatoes and stock, and stir together for a couple of minutes. ( I find sweating the powdered stock adds more flavour to the soup)
Add the water and simmer for 35 - 40 minutes or till the vegetables are soft.
Once cooled, liquidise the soup.
To serve, heat the soup and garnish with chives and a drizzle of coconut milk.
Variations
If you are not vegan add some crispy bacon as a garnish too.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
