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Nothing beats a steaming bowl of Leek and Potato Soup on a cold day. And with the addition of cheese, my gluten free leek and potato soup recipe is the ultimate comfort food. Simple to make, perfect for batch cooking and freezing, and oh-so-good.
The BEST Leek and Potato Soup Recipe Ever!
Ingredients and Substitutions
There’s a printable recipe card below for this cheese, leek and potato soup recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Onion: You can omit this and just use the leeks for a milder flavour.
- Leeks: I use fresh whole leeks but you could buy frozen, sliced leeks
- Potatoes: Floury potatoes like King Edwards, Maris Piper, Russet or Yukon Gold potatoes will work best.
- Vegetable Stock: Ensure you use a gluten free vegetable stock such as Knorr. You can swap this for chicken stock if you prefer.
- Butter: Or use a dairy free/vegan butter instead.
- Thyme
- Milk: Use a dairy free milk if you prefer, like coconut or soya milk.
- Cheddar Cheese: For dairy free/vegan, feel free to omit this or swap for vegan cheese. This recipe also works nicely with blue cheese instead.
How to Make Leek and Potato Soup
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this leek and potato soup without cream is to make.
Storing and Freezing Instructions
TO STORE: This leek and potato soup can be kept for up to a week in the fridge. Reheat in the microwave or in a pan to serve.
TO FREEZE: I recommend freezing this soup in portions, then you can just microwave it from frozen when you need an easy, speedy lunch.
More Easy Soup Recipes
If you like this cheesy potato and leek soup recipe then make sure you check out these other easy gluten free soups too…
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Finely chop the onion. Wash the leeks then slice 1cm thick. Peel and chop the potatoes into small chunks.
Add the butter to a large pan and add the leeks and onions. Fry on a medium heat for 2-3 minutes, then add the potatoes. Stir well and fry for another 2-3 minutes.
Add the veg stock, milk, thyme and salt and pepper, stir, bring to the boil, and then simmer for 20 minutes.
Take off the heat, add the cheese and stir well. Blend the soup and serve, or see notes for storing and freezing.
- Serving Suggestions: I love serving up this leek and potato soup with some easy gluten free croutons, or a soft gluten free bread roll for dipping.
- Storing: This soup can be refrigerated and reheated, or frozen for up to 6 months. I recommend freezing in portions and microwaving to reheat.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this easy leek and potato soup recipe should look.
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Serving: 1portion | Calories: 389kcal | Carbohydrates: 41g | Protein: 15g | Fat: 19g
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