Gluten-Free Leek and Potato Soup

This comforting leek and potato soup offers a creamy, velvety texture with the subtle sweetness of leeks and the hearty earthiness of potatoes. It's a simple yet elegant dish perfect for a light lunch or a warming starter.

Prep: 20 min Cook: 35 min Total: 55 min Serves: 4

At a glance: This easy soups and stews recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 9 ingredients — including gluten-free chicken or vegetable stock, leeks, potatoes — and walks through 5 steps. Updated October 25, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Leek and Potato Soup: When preparing this soups and stews recipe, use stock and heavy cream or coconut milk labeled gluten-free. Potato-leek soup is sometimes thickened with flour, but this one relies on the potatoes, so keep flour out of the pot.

Gluten-Free Notes for Gluten-Free Leek and Potato Soup: This recipe is naturally gluten-free, relying on the inherent properties of vegetables and stock for its base. It avoids any gluten-containing grains or thickeners.

Scale Recipe:

servings

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Ingredients

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4 cups gluten-free chicken or vegetable stock Shop
2 large leeks, white and light green parts only, thinly sliced and well-rinsed
1 pound potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup gluten-free heavy cream or full-fat coconut milk (for dairy-free) Shop
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
Optional garnish fresh chives, chopped

Instructions

1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and sauté them gently for about 5-7 minutes, stirring occasionally, until they are softened and translucent, releasing their sweet aroma. Be careful not to brown them.
2 Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly to prevent burning. Then, add the diced potatoes and stir to coat them with the leek and garlic mixture.
3 Pour in the gluten-free chicken or vegetable stock, ensuring the potatoes are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
4 Once the potatoes are tender, carefully transfer about half of the soup to a blender or use an immersion blender directly in the pot. If using a standard blender, fill it no more than half full and vent the lid so steam can escape. Blend until smooth and creamy, then return the blended portion to the pot with the remaining chunky soup. This will create a lovely, thick texture without the need for gluten-containing thickeners.
5 Stir in the gluten-free heavy cream or coconut milk, salt, and pepper. Heat gently for another 2-3 minutes until warmed through, but do not boil. Taste and adjust seasoning as needed before serving hot, garnished with fresh chives if desired.

Tips & Notes

Rinse the leeks after slicing: swish the rings in a bowl of cold water, let the grit sink, then lift them out instead of pouring them into a colander.
Yukon Gold potatoes make a creamier, more buttery soup. Russets break down more and make it thicker.
To freeze, stop before adding the cream. Soups with cream can turn grainy after thawing, so stir it in when you reheat.

Common questions

How long does Gluten-Free Leek and Potato Soup take?

Gluten-Free Leek and Potato Soup takes about 55 minutes: 20 minutes to prep and 35 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Leek and Potato Soup with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Leek and Potato Soup?

Check gluten-free chicken or vegetable stock, leeks, white and light green parts only, thinly sliced and well-rinsed, potatoes , peeled and diced into 1-inch cubes before they go into Gluten-Free Leek and Potato Soup. Use stock and heavy cream or coconut milk labeled gluten-free. Potato-leek soup is sometimes thickened with flour, but this one relies on the potatoes, so keep flour out of the pot.

How should leftover Gluten-Free Leek and Potato Soup be stored?

To freeze, stop before adding the cream. Soups with cream can turn grainy after thawing, so stir it in when you reheat.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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