Description

This creamy potato leek soup is dairy free, gluten free, and Whole30 friendly while still delivering comforting, velvety flavor. Ready in under an hour, it’s perfect for a cozy weeknight meal.

Ingredients

Scale

4 medium Yukon Gold potatoes, peeled and diced

3 large leeks, white and light green parts only, sliced and washed

4 cups low-sodium chicken broth or vegetable broth

1–2 tablespoons olive oil or avocado oil

1 cup unsweetened almond milk or coconut milk (optional)

2 cloves garlic, minced

1 teaspoon sea salt

½ teaspoon black pepper

fresh chives or parsley for garnish

optional sugar-free bacon bits for topping

Instructions

1. Heat oil in a large pot over medium heat and add sliced leeks with a pinch of salt.

2. Sauté leeks for 5–7 minutes until soft, then add minced garlic and cook for 30 seconds.

3. Stir in diced potatoes and pour in broth until potatoes are covered.

4. Bring to a gentle boil, reduce heat, cover, and simmer for 20–25 minutes until potatoes are fork tender.

5. Remove from heat and allow to cool slightly before blending.

6. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender and return to the pot.

7. If desired, stir in almond or coconut milk and adjust seasoning with salt and pepper.

8. Ladle into bowls and garnish with chives, parsley, or bacon bits before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: soup
Method: simmering and blending
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 3
Sodium: 400
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 25
Fiber: 4
Protein: 4
Cholesterol: 0

Keywords: healthy potato leek soup, whole30 potato leek soup, gluten free soup, dairy free soup, paleo soup, comfort food, cozy soup, winter soup