gluten free potato and leek soup

I swear I’m not going to become a food blogger, but in going gluten free I’ve realized that my eating habits will have to change drastically for the next few weeks.

Pre-made canned soups are pretty much out of the question, since they often use wheat flour as a thickening agent. But, Thomas and I prepared a very easy (and cheap!) potato and leek soup on Sunday night, and it’s delicious. For anyone slowly venturing into the gluten-free world, like I am, you should know that rice flour works just as well in soups as wheat flour

So, the potato-leek soup! I don’t list the ingredients in exact amounts. Just know that there should be as much onion as there is carrot and celery put together.

Ingredients:

1. Yukon gold potatoes (about 6-7, depending on how potato-y you want your soup)
2. Chicken stock (veggie broth is fine for you vegetarians)
3. Heavy cream
4. Rice flour
5. Celery
6. Carrots
7. Onion
8. Butter
9. Leek
10. Scallions
11. Parmesean cheese
12. Salt and pepper

The last two ingredients are for finishing the dish

You’ll also need:

1. An immersion blender, or a big-ass blender
2. A large pot
3. Cheese grater
4. No fear of the immersion blender (the thing scares the shit outta me).

First, cut your carrots, onions, leek, and celery and place into the pot with the butter. Make sure you cut them small, and approximately the same size! This will help ensure even cooking. Let the vegetables sweat (set the burner to 6-7) before moving on to the next step.

Then, add your potatoes (chopped to the same size as your veggies), and let the mixture heat up. There’s no exact time to any of these steps, but the longer you cook the vegetables, the less work your blender has to do. Add salt and pepper. We added some chili powder as well, to give the potatoes some zing.

Add your chicken broth, enough to cover the vegetables completely (but no more). Bring to a simmer, and cook until the potatoes are soft enough to squish to the touch.

Bust out your terrifying immersion blender (or normal blender) and blend until smooth. Try not to scream at the loud noises it makes. Pour in the heavy cream (this recipe is not calorie-friendly ) and continue to blend.

Finally, add in your rice flour to thicken the mixture, and season to taste (more salt and pepper). A pinch of flour will do, but use your judgment. It’s soup! It’s meant to be fun and different every time.

Dish out bowls and garnish with chopped scallions and shredded parmesean cheese. Dig in, and try not to make too many yummy noises; this will alert those around you, and then you’ll have to share your delicious concoction.

This soup is heavy, delicious, and guaranteed to give you warm soup belly! Perfect for fall. Hope you enjoy!