Leek and Potato Soup

Leek and Potato Soup

A quick and easy soup to make that is perfect served as a starter or makes a wholesome lunch. Naturally gluten and wheat free, the potatoes give the soup its thickness – no flour is necessary.


  • 1 tbsp vegetable oil
  • 1 onion - sliced
  • 225g potatoes - cubed
  • 2 medium leeks - washed carefully and sliced
  • 1.2 litres gluten and wheat free chicken or vegetable stock
  • 150ml double cream or crème fraiche
  • Salt and freshly ground black pepper
  • Chopped chives to decorate


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch


Prep time: 10 mins Cook time: 25 mins

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

Add the gluten and wheat free vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender – around 20 minutes.

With a hand blender or in a food processor whizz until smooth. Can be frozen at this stage and defrosted overnight in the fridge. Reheat in a pan, stir in the cream or crème fraiche and heat through gently and serve with a few snipped chives scattered on top. Eat alongside warmed gluten and wheat free bread rolls and lashings of butter!

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