Gluten-Free Potato Leek Soup

Potato Leek Soup
Morgans, Gareth / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
179 Calories
12g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 179
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 91mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Protein 3g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is something so warm and comforting about a big bowl of hot and creamy potato leek soup on a fall day. It's one of those heartwarming soups that bring back pleasant childhood memories for many people. It's also a recipe you can make gluten-free with ease and prepare with only a few ingredients.

If you are avoiding dairy as well as gluten, use light coconut milk and olive oil to replace the milk and butter in this recipe for gluten-free potato leek soup. The results are equally comforting.


  • 3 large baking potatoes (peeled and cubed)
  • 1 leek (finely sliced and washed)
  • 3 garlic cloves (finely minced)
  • 3 tablespoons butter ​(or olive oil)
  • 3 tablespoons amaranth flour
  • 1 quart gluten-free chicken stock
  • 1 cup milk (or half and half or light coconut milk)
  • 2 to 3 teaspoons thyme leaves
  • dash salt (or to taste)
  • dash pepper (or to taste)

Steps to Make It

  1. Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.

  3. Add leeks and garlic and cook for two minutes. Stir to prevent burning.

  4. Add the drained potatoes.

  5. Slowly add the chicken broth and whisk to mix.

  6. Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.

  7. Serve warm.

Enjoy your potato and leek soup. You can serve it with a green salad to provide a pleasant light meal.

Store leftovers in the refrigerator. This is an easy soup to take along for lunches at work, microwaving the soup to reheat it. You can freeze individual portions if you make a big batch of soup you won't be eating within a few days. You can microwave the frozen soup and enjoy for months to come.

An alternate method of preparing the potatoes is to place them in a plastic steamer basket in the microwave and cook for five or more minutes until they are tender.

Do you hate peeling potatoes? Simply wash the potatoes and cube them with the skins on. They will still cook well, and the result is a more rustic potato soup that preserves the nutrients in the potato skins.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.