“Delicious Gluten-Free Scottish Lunch: Creamy Leek and Potato Soup with Crusty Gluten-Free Bread”

Allergens

Dairy (for those sensitive to dairy, you may substitute almond milk or other non-dairy cream alternatives)

Ingredients

• 4 large leeks, white and light green parts only, sliced
• 3 medium russet potatoes, peeled and cubed
• 6 cups gluten
• free vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish
• Gluten
• free crusty bread, sliced
• Butter for spreading on bread

Instructions

1. In a large pot over medium heat, cook the leeks until softened, about 5 minutes.
2. Add the potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
3. Use an immersion blender or traditional blender to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh parsley. Serve alongside sliced gluten free bread spread with butter.

Chef’s Insight

Using gluten-free bread made with a blend of different flours will give it the best texture and mouthfeel.

Notes

Make sure to use gluten-free bread and vegetable broth to ensure a fully gluten-free meal.