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Potato Leek Soup (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
1 large leek or 3 small leeks white and green parts, minced in a blender or food processor
1 large carrot or 3 small carrots, minced in a blender or food processor
1 onion, diced
3-4 cloves of garlic, minced
4-5 potatoes, cut into bite size pieces
1 tablespoon Mrs. Dash Original
3-4 cups of plain rice milk, almond milk, or soy milk (Natur-a, Almond Breeze, So Good)
3-4 cups of water or Imagine broth
1-2 tablespoons of olive oil
Optional, 1 tablespoon, hot chili sauce
Optional or if you use water 1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
Cook leeks, onions, garlic, and oil in a frying pan until soft. At the same time, place all other ingredients in a large pot and boil over medium heat. Place the leeks, onions, and garlic in the pot. Cook over low heat until the potatoes are done.
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