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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.
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!