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Leek and Potato Soup (Gluten Free, Dairy Free)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Cooking Method:
Stove Top
Cuisine:
British
Courses:
Light Bites
Difficulty:
Beginner
Servings:
4
Best Season:
Fall
Ingredients
3
leeks
800
ml
chicken or vegetable stock
900
g
potatoes
1
tsp
basil
1
tsp
oregano
salt and pepper for seasoning
Instructions
1
Peel the potatoes and cut into half inch cubes
2
Wash and slice the leeks into rings
3
Cook the leeks over a medium heat for a couple of minutes in a large pan
4
Ad the stock and potatoes
5
Season with salt and pepper
6
Bring to the boil then reduce the heat, cover and simmer for 25 minutes
7
Blend half the soup and stir in the basil and oregano
Keywords:
gluten free soup recipes, gluten free lunch ideas