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!

Whole30 Potato Leek Soup

Whole30 Potato Leek Soup
4.67 from 3 votes


  • 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)


  • 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.


*leeks hold a lot of sand/dirt in the little cracks. Be sure to really rinse them well! 


  • Reply
    January 3, 2023 at 9:42 pm

    Can I use mashed potatoes

    • Reply
      January 4, 2023 at 1:13 pm

      I would use fresh potatoes for best results!

  • Reply
    September 21, 2022 at 1:25 am

    Hi Alex! How many servings does this make? I don’t see it on the recipe. Can’t wait to try it.

    • Reply
      September 22, 2022 at 6:09 pm

      I’d say it makes 6, I’ll edit that now! sorry about that.

  • Reply
    September 27, 2021 at 2:35 pm

    Hi Alex,
    Can I use coconut milk instead?

    • Reply
      September 27, 2021 at 5:16 pm

      yes! I do it often it’s great! just make sure it’s unsweetened 😉

  • Reply
    February 6, 2021 at 9:41 pm

    I made this today and it was delightful! Perfect flavors and creamy while being whole 30 and dairy free!

  • Reply
    January 9, 2021 at 4:48 am

    5 stars
    I made this tonight and it was SO yummy! I’m definitely looking forward to the leftovers tomorrow!

  • Reply
    January 6, 2021 at 3:09 am

    4 stars
    I made it with Yukon golds and no dairy alternative, delish!

  • Reply
    Lauren B
    December 3, 2020 at 5:07 pm

    5 stars
    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!

    • Reply
      March 5, 2021 at 1:41 am

      Wondering if you tried freezing this, I was planning to do the same.

  • Reply
    Melissa Baxter
    December 2, 2020 at 12:14 am

    Could you use red potatoes instead of russet?

  • Reply
    October 15, 2017 at 8:17 pm

    Amazing recipe Alex!!! Turned out sooo creamy and flavorful!

    • Reply
      October 16, 2017 at 6:52 pm

      Oh good!! Im so glad to hear that!

  • Reply
    October 10, 2017 at 5:32 pm

    Some crumbled up compliant bacon would be yum with this. Love your blog and the food you post!!

    • Reply
      October 10, 2017 at 9:35 pm


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