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Leek and Potato Soup with GF Croutons


2 tbsp olive oil and 1 tbsp butter

2 leeks, finely chopped

2 cloves of garlic finely diced

1 red onion finely diced

500g potatoes , 1 cm dice

5 cups chicken stock or vegetable stock

1 1/2 tsp salt and ground pepper

Chopped parsley

If you haven't time to make stock yourself, Nutra Organics have great chicken and beef broths with no preservatives. These are really handy to have on hand when making gravy or even a quick cup of soup , you can get these in most health shops now too.

  • Saute the leeks, onion and garlic on a medium heat in the olive oil and melted butter, till the leeks and onion are softened.

  • Add the diced potatoes and continue frying for a few minutes, then add the stock.

  • Cook for 15 - 20 minutes until the potato is cooked.

  • Using a stick blender, blend the leek and potato soup until smooth.

  • Season with salt and pepper

  • I like to add a little cream once I have reheated the soup.

  • Sprinkle with parsley.

  • ( If you are dairy free, add an extra tbsp of olive oil and omit the butter and cream).

GF Garlicky croutons

These are actually better if the bread is a bit stale, so take a few slices out and leave on the bench for an hour or so, or you could pop in a low oven to dry out a bit.

I like to use Thoroughbred Gluten Free Paleo Seed bread for these.

Preheat oven to 180° C

5 slices gluten free bread, 5 cm dice.

2 cloves garlic, crushed or finely diced.

2-3 tbsp olive oil

  • Put diced bread on an oven tray, sprinkle garlic and olive oil over bread and use hands to coat the bread.

  • Pop in the oven and cook for 10 - 15 minutes, turning after about 7 minutes.

  • Once cooked sprinkle lightly with salt.


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