Delicious and comforting dairy-free leek and potato soup. This easy soup recipe includes instructions for stovetop and Instant Pot.
4 tablespoons buttery spread (Smart Balance or Earth Balance)
2 garlic cloves, crushed
5 medium sized russet potatoes
32 oz gluten-free chicken broth1/2 teaspoon salt
1/4 teaspoon black pepper
One of the things that might surprise you about leeks is how dirty they can be. As they grow and push up through the dirt they catch a lot of dirt between the layers of their skins. To start with you’ll want to cut off the root end and then the dark green parts. And then cut them in about 1/4-inch thick slices.
Next, place all those slices in a colander and rinse several times until they are all clean.
Use a large pot or dutch oven and melt the buttery spread over medium heat. Add the leeks and cook for 15 minutes stirring occasionally. It’s okay if they brown a little at the end.
Add in the crushed garlic and stir. Then add the potatoes, chicken broth, salt, and pepper. Turn the heat up just a bit to bring to a boil and then lower it back to medium and let simmer for 20 minutes. The potatoes should be tender.
You can leave the soup as is or take a potato masher or fork and mash about 1/4 of the potatoes to thicken the soup. I like it both ways. Then it’s ready to serve.
Select the saute function and add in the buttery spread and let it melt. Add in the leeks and continue to cook for 8 minutes stirring occasionally. Stir in the crushed garlic.
Add the cubed potatoes, chicken broth, salt, and pepper. Secure the lid and select the manual setting and set it at 8 minutes. After the cooking time is done do a quick release and after the steam has been released remove the lid.
You can leave the soup as is or take a potato masher or fork and mash about 1/4th of the potatoes to make it thicker. I like it both ways. Serve.
Keywords: gluten-free soup, dairy-free soup, leek soup, potato soup, instant pot soup recipe