Gluten Free Potato Leek Soup

Submitted by: Admin on 02/27/2010
Gluten Free Potato Leek Soup 2907 views
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3 large, peeled and cubed baking potatoes
1 finely sliced, washed leek
3 finely minced cloves garlic
3 tablespoons butter OR olive oil
3 tablespoons amaranth flour
1 quart gluten free chicken stock
1 cup milk OR half and half OR light coconut milk
2-3 teaspoons dried, crushed thyme leaves
Salt and pepper to taste


Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
Melt butter in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
Add leeks and garlic and cook for two minutes. Stir to prevent burning.
Add the drained potatoes!
Slowly add chicken broth and whisk to mix.
Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
Serve warm.



Time to prepare




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