Gluten-Free Leek and Potato Soup

This gluten-free leek and potato soup is a comforting and hearty dish perfect for cold days. The combination of leeks and potatoes creates a creamy texture without the need for any gluten-containing ingredients. It's simple to make and bursting with flavor.

Ingredients:

• 3 leeks, washed and sliced
• 3 medium potatoes, peeled and diced
• 4 cups gluten-free vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish optional

Instructions:

In a large pot, heat olive oil over medium heat

Add sliced leeks and saut until softened, about 5 minutes

Add diced potatoes, vegetable broth, and water

Bring to a boil

Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender

Using an immersion blender, blend the soup until smooth

Alternatively, transfer the soup to a blender in batches and blend until smooth

Season with salt and pepper to taste

Serve hot, garnished with chopped fresh parsley if desired