Whole30 Potato Leek Soup

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!

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4.67 from 3 votes

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!