Potato Leek Soup [0001116]

Ingredients:

3 leeks, white and light green parts only, cleaned and chopped
4 cups peeled and diced potatoes (about 4 medium potatoes)
1 onion, chopped
2 cloves garlic, minced
4 cups gluten-free vegetable broth
2 tablespoons olive oil
Salt and black pepper to taste
1/2 cup gluten-free heavy cream (optional, for added creaminess)
Fresh chives, chopped (for garnish, optional)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped leeks, chopped onion, and minced garlic. Sauté for about 3-4 minutes until the vegetables become soft and fragrant.

Add the diced potatoes to the pot and sauté for an additional 2-3 minutes, stirring occasionally.

Pour in the gluten-free vegetable broth, ensuring it covers the vegetables. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the potatoes are tender.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender, blend in batches, and return it to the pot.

If desired, stir in the gluten-free heavy cream for added creaminess. Simmer for an additional 5 minutes to heat the soup through.

Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.

Ladle the Gluten-Free Potato Leek Soup into bowls. If desired, garnish with fresh chopped chives before serving.

This gluten-free potato leek soup is creamy and comforting, making it a perfect choice for a cozy meal.

Always check product labels and ingredient lists to ensure that all components of the soup are gluten-free if you have gluten sensitivities or celiac disease. Enjoy your soup!