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!
16 Comments
Sarah
January 3, 2023 at 9:42 pmCan I use mashed potatoes
Alex
January 4, 2023 at 1:13 pmI would use fresh potatoes for best results!
Rachel
September 21, 2022 at 1:25 amHi Alex! How many servings does this make? I don’t see it on the recipe. Can’t wait to try it.
Alex
September 22, 2022 at 6:09 pmI’d say it makes 6, I’ll edit that now! sorry about that.
Jen
September 27, 2021 at 2:35 pmHi Alex,
Can I use coconut milk instead?
Jen
Alex
September 27, 2021 at 5:16 pmyes! I do it often it’s great! just make sure it’s unsweetened 😉
Lesley
February 6, 2021 at 9:41 pmI made this today and it was delightful! Perfect flavors and creamy while being whole 30 and dairy free!
Shawn
January 9, 2021 at 4:48 amI made this tonight and it was SO yummy! I’m definitely looking forward to the leftovers tomorrow!
Jasmine
January 6, 2021 at 3:09 amI made it with Yukon golds and no dairy alternative, delish!
Lauren B
December 3, 2020 at 5:07 pmHi, 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!
Ashlee
March 5, 2021 at 1:41 amWondering if you tried freezing this, I was planning to do the same.
Melissa Baxter
December 2, 2020 at 12:14 amCould you use red potatoes instead of russet?
Dee
October 15, 2017 at 8:17 pmAmazing recipe Alex!!! Turned out sooo creamy and flavorful!
Alex
October 16, 2017 at 6:52 pmOh good!! Im so glad to hear that!
Lois
October 10, 2017 at 5:32 pmSome crumbled up compliant bacon would be yum with this. Love your blog and the food you post!!
Alex
October 10, 2017 at 9:35 pmAbsolutely!