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Fall is here and so is another soup recipe! You know me, the ole soup girl… I just can’t help myself. But this Whole30 Potato Leek Soup needs to move to the top of your list — trust me.
This potato leek soup seriously couldn’t be easier to make and with minimal ingredients, you’re going to love this one! I love how hearty this Whole30 Potato Leek Soup is and you can even top it with bacon bits and chives if you want to make it more like a bowl of baked potato soup! You do you!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion, medium diced (or 1/2 medium onion)
- 4 cloves garlic, minced
- 2 cups thinly sliced leeks (white and light green parts only) (or 2 large leeks) (*see note)
- 2 tsp kosher salt
- 3 lbs russet potatoes, peeled and cut into 1 inch pieces (about 4 potatoes)
- 6 cups low-sodium chicken broth (or bone broth)
- 2 bay leaves
- 1 tsp finely chopped fresh thyme
- 1/8 tsp cayenne pepper (optional)
- 1 cup nutpods original dairy-free creamer (you can sub heavy whipping cream if you aren't doing Whole30 or Dairy-Free)
Instructions
- Heat olive oil in large pot or dutch oven 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, broth, bay leaves, thyme, and cayenne pepper then 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 fall apart fork tender, about 15 minutes.
- Remove the bay leaves from the soup and discard. Using an immersion blender, blend the soup 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 nutpods creamer until well combined. Taste, add salt if desired.
Notes
*leeks hold a lot of sand/dirt in the little cracks. Be sure to really rinse them well!
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use mashed potatoes
I would use fresh potatoes for best results!
Hi Alex! How many servings does this make? I don’t see it on the recipe. Can’t wait to try it.
I’d say it makes 6, I’ll edit that now! sorry about that.
Hi Alex,
Can I use coconut milk instead?
Jen
yes! I do it often it’s great! just make sure it’s unsweetened 😉
I made this today and it was delightful! Perfect flavors and creamy while being whole 30 and dairy free!
I made this tonight and it was SO yummy! I’m definitely looking forward to the leftovers tomorrow!
I made it with Yukon golds and no dairy alternative, delish!
Hi, Alex – I’m a long-time lover of this recipe! Such a tasty & cozy soup. Wondering if you know / think it freezes well? I’ve recently been doubling any soup recipe I make to stock up my freezer.. unsure how this potato soup would do. Thanks in advance!
Wondering if you tried freezing this, I was planning to do the same.
Could you use red potatoes instead of russet?
Amazing recipe Alex!!! Turned out sooo creamy and flavorful!
Oh good!! Im so glad to hear that!
Some crumbled up compliant bacon would be yum with this. Love your blog and the food you post!!
Absolutely!