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Leek and potato soup

Up and Coming Gluten-free Chef of the Year 2013 finalist

Credited to: Aaron Bosdet-Kitchener


Serves 2
20 mins prep
30 mins cooking time


  • 200g (7oz) onions 
  • 500g (18oz) leeks
  • 30g (1oz) butter
  • 1L (35fl oz) gluten free vegetable stock*
  • 165g (6oz) potatoes 
  • Bouquet garni 
  • Salt and pepper
  • Gluten free bread (croutons)*


  1. Peel, wash and chop onions into mire poix

  2. Trim and wash leeks, chop into mire poix

  3. Melt butter into a thick bottomed pan

  4. Add leek and onion and sweet in the pan

  5. Add stock bring to boil

  6. Add washed, peeled and diced potatoes

  7. Add bouquet garni

  8. Simmer until veg are soft

  9. Remove from heat and remove bouquet garni

  10. Blend until smooth season put back on heat

  11. Get frying pan put butter in the pan and add pieces of the bread until golden brown.

Notes: *Please check your Food and Drink Directory for suitable products.

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