Find recipes for your diet

    • no alcohol
    • no beans / legumes / pulses
    • no dried / ground spices
    • no dried fruits
    • no fermented / pickled foods
    • no fresh / raw fruits that don't get cooked by the end of the recipe
    • no grains
    • no meat / poultry
    • no seeds
    Close 
    • 4th of July
    • 5 or fewer ingredients
    • Comfort food
    • Crowds/parties
    • Easter Favorites
    • Elegant evenings
    • Fall favorites
    • Great for kids
    • Halloween Treats
    • Holiday Sweets & Treats
    • Light fare
    • Lunchboxes/on-the-go
    • One-pot meal
    • Passover Celebrations
    • Picnics
    • Quick & easy
    • Spring favorites
    • Summer favorites
    • Thanksgiving
    • Winter favorites
    Close 
    • dairy-free
    • egg-free
    • fish-free
    • gluten-free
    • nut-free
    • peanut-free
    • shellfish-free
    • soy-free
    Close 
    • Diabetic-friendly
    • FODMAPs-friendly
    • Kosher
    • Low histamine
    • Low salycilate
    • Macrobiotic
    • Paleo
    • Raw
    • Vegan
    • Vegetarian
    Close 
Need to filter out additional ingredients? Just type anything you can't eat into the "Keyword" field with a "-" in front, and separate each ingredient in the list with a comma!
Sunday, 24 November 2013 00:00

Potato-Leek Soup

Written by
Rate this item
(1 Vote)
This mild, creamy - yet dairy- and even top-8-free! - potato & leek soup was originally known with our kids as "Mashed Potato Soup".  For when you just need a little soup to warm you up!

  • Ingredients:

     

    1 Tbsp olive oil

    2 celery stalks, cut into 1/2" pieces

    1 Vidalia onion, diced

    Leaves from a sprig of rosemary, chopped (~1 tsp)

    1 large leek (white part only), cut into 1/2" pieces

    4 lbs potatoes, cut into ~2" pieces

    2 cups vegetable broth

    2 cups water

    Freshly-cracked pepper and salt, to taste.

  • Instructions:

     

    Heat olive oil in medium-sized skillet over medium-high heat. Add celery, onion and rosemary. Saute until softened.

    Add white parts of the leek and saute a few minutes more.

    Add potatoes and toss to coat with the oil and vegetable mixture.

    Add the broth and water and bring to a boil. Reduce heat to low and simmer until potatoes are soft.

    Puree using a hand-held blender, or in a blender or food processor.

    Season with salt and pepper, to taste.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Specialty Diets: Low histamine, Vegan, Vegetarian
Read 1486 times
More in this category: « Beety Borscht Golden Beef »
freedible tips!Read the ingredients, call the company and check the tags!
We provide our recipes search function as a free service to the community, and while we do our best to make sure all the recipes our members submit are properly tagged with respect to the ingredients inside, it's critical that you confirm that they're safe for you! Thus, while we invite you to use our search filters as a starting point, by using this service you agree that you are responsible for determining which foods are safe for you and/or anyone for whom you prepare foods found on our site, including reading the ingredients for all products used therein, and contacting the manufacturers directly to confirm that each food has been manufactured in a way that is safe for you. We do our best, but we cannot assume responsibility for any errors of omission or comission in how our recipes are tagged or identified.