Allergy Free Potato Leek Soup

Prep Time: 10 minutes

Cook Time: 1 minute

Serving Size: approx 6

Recipe by Allergy Free Cooking, Baby!, Inc.

Gluten Free, Egg Free, Dairy Free, Soy Free, Peanut Free, and Nut Free

When it’s cold outside, sometimes you need a little comfort. This soup is perfect for that. It has the base flavor of a chicken soup, but it’s creamy. Completely dairy free and you wouldn’t know it. Perfect to help fight a cold or just stay warm.


  • 1 lb sliced leek
  • 1 carrot chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 1 tbsp olive oil
  • 1 lb cubed red potatoes
  • 4 cups of allergy free vegetable or chicken broth


  1. Split and wash the leeks well. Use only the white and light green parts
  2. In a large saucepan, combine leeks, chopped carrots, chopped onion, chopped celery. Saute until the onions are glossy.
  3. Add potatoes, and broth
  4. Bring to a boil
  5. Lower heat, cover and simmer for 1 hour
  6. Transfer to a blender and puree.
  7. Reheat soup for 3 minutes. Salt and pepper to taste
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin