Whole30 Potato and Leek Soup
Warm, hearty, and entirely Whole30 compliant, this Potato and Leek Soup is the perfect comfort food that doesn’t sacrifice nutrition. Creamy yet dairy-free, this recipe combines tender russet potatoes with sautéed leeks and garlic, simmered in flavorful Whole30-compliant chicken broth and enriched with coconut milk for an irresistibly velvety texture. Seasoned with fresh thyme, salt, and pepper, this soup offers a light herbaceous note that complements its rich profile. Ready in just an hour and ideal for meal prep, this dish is gluten-free, paleo-friendly, and a wholesome choice for cozy lunches or dinners. Pair it with a crisp side salad or enjoy it on its own—either way, it’s a bowlful of satisfaction!
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium russet potatoes
- 4 large garlic cloves
- 3 tablespoons olive oil
- 4 cups chicken broth (Whole30 compliant)
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
Instructions
Begin by preparing your leeks. Cut off the dark green tops and the root ends. Slice the leeks in half lengthwise and rinse them under cold water to remove any dirt or grit. Pat them dry, then thinly slice the leeks crosswise.
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Peel and finely chop the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and garlic, sautéing until the leeks become soft and fragrant, about 5 minutes.
Add the cubed potatoes to the pot, stirring well to combine with the leeks and garlic.
Pour in the chicken broth, ensuring that the potatoes are fully submerged. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a creamy, smooth consistency. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Return the pot to low heat and stir in the coconut milk. Season with salt, pepper, and fresh thyme leaves.
Allow the soup to warm through for another 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary before serving.
Serve hot with additional fresh thyme leaves for garnish, if desired.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4872 mg | 212% | |
| Total Carbohydrate | 249.9 g | 91% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 42.5 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5279 mg | 112% | |
*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.
