Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
January 16, 2014 at 7:49 am
Look super yummy Jean, can’t wait to try it! Plus you took beautiful picture of it.
Jeanine Friesen says
January 17, 2014 at 2:10 pm
Thanks, Vivi! 🙂
NA Olson says
January 16, 2014 at 8:33 am
Looks delicious, Jeanine. One suggestion — instead of having to put the soup into an upright blender with all the attendant cautions and ways that can go wrong with heated liquids, an immersion blender would make life so much easier! It makes short and easy work of cream-ifying a soup. I’d never used one until my mother insisted I try hers because she was so hooked on it. Momma knew best — this thing was SO much easier than the blender for ease of use, safety, and clean up! I’m not sure if this is the brand she has or not, but here’s a link to one that looks like hers and was probably about the same price. http://www.zappos.com/kitchenaid-khb[email protected]pHga:20140116143205:s
January 17, 2014 at 2:11 pm
Thanks, Aine! I LOVE my immersion blender. I found a like-new kitchenaid one for $4 at a garage sale. I was so excited, I nearly danced to my car. 😉
January 16, 2014 at 5:37 pm
Will make this recipe for sure. And the presentation is lovely. Thank you!
January 16, 2014 at 8:14 pm
Potato leek soup is one of my favorites and leeks are a symbol for my heritage- ancestry. Using the modern conveniences, I also cook mine in a slow cooker, and use an immersion blender as suggested by Olson. so easy!
i do not serve it with cheese or meat because we never had it that way, but no harm in doing so. I also use homemade chicken stock for more flavor.
It looks really “upscale” in the bread bowl!
Waiting for a really good welsh cake recipe to end this traditional meal or perhaps that will be my personal challenge.
January 17, 2014 at 2:13 pm
Thanks, Susan! Welsh cakes, you say? Hmm… 😉
Alice Theofan says
January 16, 2014 at 9:53 pm
We have a staff “soup” day every Monday. I was wondering if I made it on Sunday, could I reheat in the crockpot the next day? Will it still be good? I know some of the cream soups kind of “fall apart” when reheated.
January 17, 2014 at 2:17 pm
Since this recipe doesn’t have a lot of dairy in it, I think it would work great to reheat it the next day. I know the leftovers that we enjoyed for lunch were still smooth & ‘intact’ after we reheated it. Hope this helps, Alice!
January 17, 2014 at 4:10 pm
Thanks for letting me know! I’m going to try it on my “soup” day!!
October 13, 2014 at 11:38 pm
This sounds wonderful! Do you have suggestions for how to make it without dairy? Perhaps some sort of silken tofu mixture? Thanks!
Darlene M Formanek says
February 18, 2015 at 12:02 pm
To make this recipe low carbs also I make with white fish/ bay scallops instead of potatoes. more like a Leek and Seafood soup. white fish or scallops do not cover up the leeks favor like salmon would.
February 18, 2015 at 3:32 pm
Great tip Darlene! Thanks!
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