Leek And Potato Soup - Gluten Free |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
6 cups diced potatoes (5 medium to large) |
4 tbsp. butter |
2 cups leeks, thinly sliced (about 3 large) |
1 cup celery, peeled and chopped |
1 tbsp. fresh dill |
1 tsp. salt |
black pepper to taste |
1 tbsp. cornstarch |
1 cup heavy cream |
1/2 cup fresh parsley, finely chopped or minced |
Directions:
1. Bring water or stock to a boil in soup pot.
2. Add potatoes, cover and cook until tender, about 20 minutes.
3. Take off heat and puree 1/2 of the potatoes in a blender or food processor. Pour back into soup pot.
4. In a large frying pan, melt 2 tablespoons of butter and saute 1/2 leeks, celery, thyme and dill weed until tender.
5. Add leek mixture to the potatoes along with salt and pepper.
6. 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.
7. 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.
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