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Potato Leek Soup and Popovers

by Karen on December 28th, 2014

 

 

gluten free potato leek soup

Cold days are best when sitting by the fire with a bowl of soup and some good bread.

I love potato-leek soup, this recipe can easily turn into clam chowder by adding in about 3/4 pound fresh clam meat at the end–cook until clams are no longer translucent (just a few minutes).

Gluten-Free Potato Leek Soup

(makes 6 servings)

6 slices of thick bacon
1 large leek, diced, look for one that has a long white stalk
2 ½ cups russet potatoes
2 cups heavy cream
2 tablespoons butter
2 tablespoons Multi Blend GF flour mix
2 cups or more milk
Salt and pepper to taste

 

Cook, drain and chop the bacon. Reserve the bacon fat and set aside.
Sauté the white part of a diced leek in one tablespoon or so of reserved bacon fat. Cut potatoes into quarters and boil until easily pierced with a fork. Skins should easily remove. Dice potatoes and mash about ½ the quantity.

When you are ready to assemble the soup shortly before serving, place cooked bacon, leeks, and potatoes in a saucepan and add the heavy cream. Heat thoroughly while stirring constantly.

Make a roux by melting the butter in a small pan and add the flour mix, stir to combine. Add some of the milk to the roux and stir until well incorporated. Add the roux to the soup along with the rest of the milk. When the soup has heated through again, stirring constantly, season to taste with salt and pepper.

 

mini popover color adjust

Photo from Cooking Gluten Free for the Holidays–a slightly different version than the recipe below

Lulu’s Gluten Free Tapioca Flour Popovers

A quick and easy recipe that works well for entertaining.
The popovers act as a crisp shell for the other flavors you add with cheese, herbs, or seasonings.
You can get by with just tapioca flour and no gums if you like, but we prefer them with a little brown rice flour too.

1 egg
1/3 cup olive oil
2/3 cup milk
1/2 cup brown rice flour
1  cup tapioca flour
1/8 teaspoon guar gum (optional)
½ teaspoon salt
½ cup queso fresco

Preheat oven to 400 °   Lightly butter or spray mini muffin tins.

Combine egg, oil, and milk in a blender.  With the motor running on low, gradually add in flours, gum and salt.
(At this point you may refrigerate the batter for a few hours until you are ready to bake popovers, a major plus to this recipe.)

Pour batter into muffin tin filling up to 2/3 full.  Top each with a little queso fresco or other filling choice. Bake for 20-25 minutes or until nicely browned.  Remove from pan to a cooling rack.

 

From → Bread, Soup, The Food

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