Whole30 Creamy Potato Leek Soup

Velvety, comforting, and completely dairy-free, this Whole30 Creamy Potato Leek Soup is a wholesome twist on the classic recipe. Featuring tender russet potatoes, aromatic leeks, and a rich, smooth base made with ghee and coconut milk, this soup is both indulgent and aligned with Whole30 guidelines. The recipe is infused with thyme, garlic, and a hint of black pepper, creating a perfectly balanced flavor profile that’s hearty yet light. Blended to creamy perfection and garnished with fresh parsley and green onions, this soup is an ideal cozy meal for weeknights or a simple starter for gatherings. Ready in just 45 minutes, this fuss-free dish is gluten-free, paleo, and satisfying for all eaters.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel and dice the russet potatoes into 1-inch cubes for even cooking.

Step 3

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.

Step 4

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.

Step 5

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes are tender.

Step 6

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.

Step 7

Stir in the coconut milk and allow the soup to heat through for a few more minutes.

Step 8

Taste the soup and adjust seasoning if necessary.

Step 9

Serve hot, garnished with freshly chopped parsley and sliced green onions.

Nutrition Facts

Serving size	(2463.1g)

Amount per serving	% Daily Value*
Calories	1488.5

Total Fat 31.7g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 80mg	0%
Sodium 6032.7mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 22.6g	0%
Total Sugars 41.4g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 446.2mg	0%
Iron 20.0mg	0%
Potassium 6156.1mg	0%

*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.

Source of Calories

Fat: 18.8%

Protein: 9.9%

Carbs: 71.3%