Leek Potato and Corn Soup

Gluten Free Leek Potato and Corn Soup. If you are on a vegan diet, substitute butter with dairy-free butter and chicken stock with vegetable stock. Check the TikiTok (@kuritomo) and Instagram (kuritomo_cooking). Thanks!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pot over medium heat, add butter. Add garlic and sauté until softened.

Step 2

Add onion, leak, celery and cook for about 5 minutes.

Step 3

Add chicken stock, and let it simmer. Add potatoes.

Step 4

Meanwhile, place corn into microwave safe container, and cook for about 6 minutes. Using tongs and broil corn on stove top. Set them aside.

Step 5

Heat a pan with medium heat without oil, sauté mushrooms. Add mushrooms into the soup pot.

Step 6

Add Umami powder ( Trader Joe’s), Salt and pepper. Taste and add more salt if you want to.

Step 7

Add potato starch resolved in water, and stir the soup.

Step 8

Add corn and chopped chives. Serve with fresh dill.

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