Potato & Leek Soup

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Gluten Free

Potato & Leek Soup

Rating

N/A

Servings

Makes 6 servings.

Difficulty

Medium Ingredients

2 Tablespoons unsalted butter

2 medium leeks, white and tender greens only, chopped

1/2 cup onion, chopped

2 medium celery stalks, chopped

3 garlic cloves, smashed

2 pounds potatoes, peeled & cut into 1 " cubes

1/2 cup dry white wine

4 cups gf chicken stock (homemade or Swansons)

2 cups water

1 medium hamhock

2-1/2 cups kale, stem removed and leaves chopped

1/2 teaspoon lemon zest

1/2-1 teaspoon red pepper flakes

Salt and freshly ground pepper to taste

Directions

In a large saucepan melt butter over medium heat. Add garlic, onions, leeks,

and celery. Saute until tender, about 5-10 minutes.

 

Pour in white wine and reduce by half, about 2 minutes. Add water, chicken

stock and hamhock. Bring to a boil, reduce to a simmer and cook for about

1/2 hour. Add potatoes and continue simmering for 45 minutes or until

potatoes are tender.

 

Remove hamhock and let cool. When cool trim meat off hamhock and cut into

small bite-sized pieces.

 

In batches, using a food processor or blender, puree soup. Return pureed

soup to pot.

 

Return hamhock to pot. Stir to combine. Add kale and lemon zest; stir. Season to

taste with red pepper flakes, salt and pepper. Note: Be sure to taste soup

before seasoning with salt, hamhock will add a lot of saltiness on its own.