Potato Leek Soup: A Healthy Gluten and Dairy free Soup

A dairy free potato leek soup inspired by Emeril.

Potato Leek Soup recipe dairy free and gluten free

Potato leek soup seemed like a good idea when I saw leeks on sale this morning at the store. I’ve never attempted to make potato leek soup before. We’re in the middle of a cold spell right now, even though it’s spring. We’ve had snow flurries and tiny bits of hail this week, not too unseasonable for the midwest, but unwelcome for sure. I knew I wanted a nice hot soup after the coats came off. So I decided to try and alter a favorite Irish soup recipe that is normally made with milk or cream, potato leek soup.

I loosely modeled my dairy free potato leek soup after Emeril’s version. You will find it nicely robust with spices. I completely left out the dairy, and instead added more of everything else.

In the end I had a 2 quart slow cooker brimming with a delicious potato leek soup that took only 1/2 hour to throw together and about 3 hours to simmer. The kids loved it, and so I thought I would add this one to the collection.

This original potato leek soup is gluten free, dairy free, and corn free.

Ingredients for Dairy free Potato Leek Soup:

  • a 5 lb bag of red potatoes, peeled and diced.
  • 3 small leeks (or one bunch) halved and sliced.
  • 8 ozs of vegetable stock (be sure it is corn free).
  • 1/2 lb of bacon (we use an all natural brand with no preservatives that is corn-free from Whole Foods)– If you are in Ireland the best alternative brand we have found so far is in Aldi’s. They have a Light and Fit brand that is made with maple syrup and does not include dextrose.
  • 4 cups of water
  • 1 bay leaf
  • 1 teaspoon of peppercorns
  • 1 tablespoon each of thyme, fresh parsley, and fresh chives (for garnish)
  • 1/2 tablespoon salt (or to taste)
  • 1 teaspoon white pepper

Directions for Dairy free Potato Leek Soup:

Fry the bacon your usual way. Remove from pan. Cut off the leek greens and half the white ends, then wash and slice them. Add the sliced leeks to the rendered fat in the frying pan. Fry 5 minutes.

Peel and dice the potatoes and place them in the crockpot. Pour water in and add thyme, parsley, salt, and white pepper. Encase one bay leaf and a teaspoon of peppercorns inside the fold of a green leek stem. Use a second stem to enclose the peppercorns. Fold the leek stems down and secure with two toothpicks to keep the peppercorns from sneaking out. Lastly, remove the rendered leeks from the frying pan and place them into the crock pot.

Dice the bacon in a mini prep food processor and add it to the soup when you are ready to serve.  Stir everything and then let cook on high for 3-4 hours. When the soup is ready to be served remove about three cups from the pot and puree it, then add it back to the pot. This will thicken it up nicely. Serves 8-10 easily.

For a listing of our safe gluten and corn-free products visit our Safe-Products page.

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