Whole30 Potato Leek Soup

4.91 from 10 votes

Prep Time15

Cook Time30

Total Time45

Course: Soup

Servings:

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

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!

Leeks hold a lot of sand and dirt between each of their layers. Be sure to really rinse them well!