Potato Leek Soup
The swap
None needed. The potatoes thicken the soup naturally, with no flour required.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Melt the butter in a large pot over medium. Cook the leeks with a pinch of salt 8 minutes until soft. Add the garlic for 1 minute.
- Add the potatoes, broth, bay leaf, and thyme. Simmer 20 minutes until the potatoes are very tender.
- Remove the bay leaf. Blend until smooth with an immersion blender (or carefully in batches). Stir in the cream and season.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.