1cupyellow onion, medium diced(or 1/2 medium onion)
4cloves garlic, minced
2cupsthinly sliced leeks (white and light green parts only)(or 2 large leeks) (*see note)
3lbsrusset potatoes, peeled and cut into 1 inch pieces (about 4 potatoes)
6cupslow-sodium chicken broth (or bone broth)
1 tspfinely chopped fresh thyme
1/8tspcayenne pepper (optional)
1 cupnutpods 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!