This soup base can be used to make any “Cream of” soup and also works well in casseroles. It eliminates starchy flour thickeners for people who want to exclude flours from their diet. It freezes well and can be kept on hand for quick lunches and unexpected company!
3 leaks, white part only sliced
1 large onion, diced
3 large potatoes, peeled and cubed
1 Tbsp regular olive oil
1 Tbsp butter
1 bay leaf
4 – 6 cups low sodium, gluten free chicken broth
In a large cooking pot, sauté the onions and leeks over medium heat, in the oil and butter, until they are translucent and tender. Add the diced potato. Pour in the chicken broth until it just covers the onion and potato mixture. Add the bay leaf and cover. Bring to the boil and cook until the potatoes are tender. Remove from the heat and remove the bay leaf.
When the mixture is cool enough to handle, puree it in a blender until it’s smooth, thick and silky.
Now this base is ready to be used to make a wide variety of creamy soups. At this point it can be frozen and saved for later use. This usually makes enough for 2 pots of soup, depending on how many people you’re feeding. I generally use one immediately and freeze the other half.
Note: You want the potato to onion/leek ratio to be equal. If your potatoes are smaller, add an extra to make up the difference.