Whole30 Creamy Potato Leek Soup
Warm, comforting, and entirely Whole30-approved, this Creamy Potato Leek Soup is a nourishing bowl of flavor-packed goodness. Made with tender sautéed leeks, hearty russet potatoes, and a luxurious touch of coconut milk, this dairy-free soup delivers all the creaminess you crave without compromising your dietary goals. Flavored with aromatic garlic, thyme, and a hint of black pepper, every spoonful is deeply satisfying and wholesome. Perfect for cozy weeknight dinners, this easy recipe comes together in under an hour, requires minimal prep, and is blended to velvety perfection—either with an immersion blender or a countertop blender. Finished with a sprinkling of fresh parsley and green onions, this hearty, gluten-free soup is both nutritious and elegant, making it a delightful centerpiece for any meal.
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Recipe Information
Ingredients
- 2 large leeks
- 3 large russet potatoes
- 2 tablespoons ghee
- 3 cloves garlic
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons parsley
- 2 for garnish green onions
Instructions
Start by cleaning the leeks: chop off the dark green tops and the root end, using only the white and light green parts. Slice them in half lengthwise and rinse under running water to remove any dirt. Thinly slice the leeks.
Peel and dice the russet potatoes into 1-inch cubes for even cooking.
In a large pot, melt the ghee over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become tender, stirring frequently. Add minced garlic and sauté for another minute until fragrant.
Add the diced potatoes to the pot along with the chicken or vegetable broth, thyme, salt, black pepper, and bay leaf. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes are tender.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, if using a countertop blender, work in batches to blend the soup until creamy and return it to the pot.
Stir in the coconut milk and allow the soup to heat through for a few more minutes.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley and sliced green onions.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5600 mg | 243% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 68.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 6696 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
