Gluten Free Potato Leek Soup

My 99 year old father is visiting with us for a couple of weeks and he eats plenty of soft foods. Cream soups are his favorite. He’s grows tired of the same soups. Though he still enjoys my Creamy Broccoli Soup and Creamy Cauliflower Soup, I thought I would make him something new. This Gluten Free Potato Leek Soup his one of his new faves as he really enjoy leeks over onions, as do I. I hope you enjoy this recipe as well.


Gluten Free Potato Leek Soup

Yield: Serves 4 - 6.

Gluten Free Potato Leek Soup


  • 1 lb. leeks (4 - 5), whites only, chopped
  • 3 Tablespoons unsalted butter
  • 1 lb. (3 - 4) small yukon potatoes, peeled and cubed,
  • 4 cups gluten-free chicken broth (or vegetable broth for vegan)
  • 1 cup heavy whipping cream (or coconut cream for vegan)
  • 1 cup milk of choice (preferably whole)
  • 1/4 teaspoon salt, or as needed
  • 1/4 teaspoon white pepper
  • 1 Tablespoon fresh chives, chopped, for garnish1


  1. In a large pot, melt butter over medium heat.
  2. Add leeks, lower heat to low, and saute until tender, about 20 - 25 minutes, stirring occasionally.
  3. Add potatoes and broth, increase heat, and bring to a boil. Reduce heat to low, simmer until potatoes are tender, approximately 20 minutes.
  4. Remove from heat and either puree using a handheld, immersion blender or in batches once cooled in a blender.
  5. Return to pot and whisk in cream and milk. Season to taste with salt and pepper.
  6. Serve warm or cold garnished with chives.


Instead of chopping chives, use kitchen scissors and snip off 1/2 inches.

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