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Y’all know that I love a good soup and this Whole30 Potato Leek Soup is no exception. Inspired by a traditional vichyssoise soup, which has French origins, it’s rustic, cozy, and so comforting.
This is a one-pot soup that’s made with minimal ingredients, which makes it doable enough for weeknights. To make it, you’ll start by sautéing leeks, onions, and garlic together until they’re softened and just slightly caramelized. They add so much flavor to this dish, making you feel as if you’re dining in the French countryside. Add the potatoes and broth and let it cook until the spuds are tender, which will make it easy for them to blend up into a creamy soup.
I love to serve it as is with just some nice crusty bread for dipping. If you want to make it even heartier, top it with bacon bits and chives for baked potato soup vibes.
ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Garlic Cloves
- Leeks
- Kosher Salt
- Russet Potatoes
- Low-Sodium Chicken Broth
- Bay Leaves
- Fresh Thyme
- Cayenne Pepper
- Nutpods Original Dairy-Free Creamer
step-by-step:
step one: sauté the onions, garlic, and leeks
Heat the olive oil in large pot or Dutch oven set over medium heat. Add the onions, garlic, leeks, salt, and pepper and cook, stirring, until the leeks are tender, 6 to 8 minutes.
step two: add the potatoes
Add the potatoes, chicken broth, bay leaves, thyme, and cayenne pepper (if using). Stir to combine and bring to a boil.
step three: simmer the soup
Once boiling, reduce the heat so that the soup is just simmering. Cover and continue to cook, simmering, until the potatoes are very fork-tender, about 15 minutes.
step four: blend it up
Remove the bay leaves from the soup and discard. Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then transfer back to the pot.
step five: add the creamer, stir, and serve
Pour in the creamer and stir until well combined. Taste and add salt, if desired. Serve and enjoy!
recipe faqs:
Yes! You can use half-and-half heavy whipping cream if you aren’t doing Whole30 or following a dairy-free diet.
Because this is such a creamy soup, I find that it doesn’t freeze all that well. If you want to make it advance, follow steps 1 through 4 and freeze the blended potato leek mixture. Add the cream once you’ve reheated it and are ready to serve!
The next time you’re looking for a cozy soup that will warm you up from the inside out, I hope you’ll try this Whole30 Potato Leek Soup. Leave a comment below once you’ve made it!
looking for more of my favorite soup recipes? try these!
Chickpea and Farro Soup with Escarole
Cream of Asparagus Soup with Crispy Prosciutto
Whole30 Potato Leek Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion (from about 1/2 medium onion)
- 4 garlic cloves, minced
- 2 cups thinly sliced leeks, (white and light green parts only; from about 2 large leeks)
- 2 teaspoons kosher salt, plus more to taste
- 3 pounds russet potatoes, peeled and cut into 1-inch pieces (from about 4 potatoes)
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon finely chopped fresh thyme
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup nutpods original dairy-free creamer
Instructions
- Heat the olive oil in large pot or Dutch oven set over medium heat. Add the onions, garlic, leeks, salt, and pepper and cook, stirring, until the leeks are tender, 6 to 8 minutes.
- Add the potatoes, chicken broth, bay leaves, thyme, and cayenne pepper (if using). Stir to combine and bring to a boil.
- Once boiling, reduce the heat so that the soup is just simmering. Cover and continue to cook, simmering, until the potatoes are very fork-tender, about 15 minutes.
- Remove the bay leaves from the soup and discard. Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then transfer back to the pot.
- Pour in the creamer and stir until well combined. Taste and add salt, if desired. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time to make the recipe. It is very tasty and very easy to make.
How many people would you say this recipe serves?
Id say 6 to 8 people.
This is my go-to potato soup! The leeks and Nutpods make it flavorful and creamy, and I like topping it with crumbled bacon and shredded cheese. Thanks!
Have you ever done this in a crockpot? If so anything you do different?
I haven’t done this one in the crockpot yet- i’d definitely still want to saute up the leeks/aromatics first, then I guess you could put in the crockpot with the potatoes/liquid and let cook low until tender
I’ve made this before and love it!! So comforting. This time however, I walked away from it so the potatoes boiled too long and now it’s kind of slimy? Do you have any thoughts on fixing this batch?
I would just thin it out with more broth if they got gummy.
Cut the recipe in half , still made a generous amount . Delicious . Leeks have a nice spice to them. My first time experimenting with them: