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Leek and Potato Soup

Gluten Free Mummy
Keeping it simple with just a few good quality ingredients, this Darina Allen recipe makes the most deliciously creamy gluten free potato and leek soup.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer


  • 50 g butter
  • 450 g potatoes peeled and cut into 1cm chunks
  • 1 small onion cut to the same size as the potatoes
  • 450 g white parts of leeks sliced
  • 850ml - 1.2l chicken or vegetable stock
  • 142 ml carton of whipping cream
  • 125 ml full-fat milk


  • Melt 50g butter in a heavy saucepan. When it foams, add the diced potatoes and onions, and the sliced leeks. Toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables (to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the greaseproof paper. Pour in 850ml of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning.
  • Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To serve, drizzle the remaining cream over each serving, and top with a scattering of chopped fresh herbs and cracked black pepper. Serve immediately.


Golden Wonders or Kerr Pinks work well for this recipe.
Keyword gluten free, leek and potato soup