Whole30 Potato and Leek Soup
Creamy, comforting, and entirely Whole30 compliant, this Whole30 Potato and Leek Soup is a deliciously simple way to elevate a classic dish while staying on track with clean eating. Made with tender russet potatoes, sautéed leeks, and a hint of garlic, this hearty soup is blended to velvety perfection and enriched with coconut milk for a dairy-free twist. Infused with the warmth of fresh thyme and simmered in rich Whole30-compliant chicken broth, this soup is bursting with flavor yet remains light on your diet. Ready in just about an hour, it’s perfect for cozy weeknights or meal prepping healthy lunches. Serve it as is or pair it with a crisp salad for a wholesome, satisfying meal that everyone will love.
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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
Directions
Step 1
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.
Step 2
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Step 3
Peel and finely chop the garlic cloves.
Step 4
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.
Step 5
Add the cubed potatoes to the pot, stirring well to combine with the leeks and garlic.
Step 6
Pour in the chicken broth, ensuring that the potatoes are fully submerged. Increase the heat to bring the mixture to a boil.
Step 7
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.
Step 8
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.
Step 9
Return the pot to low heat and stir in the coconut milk. Season with salt, pepper, and fresh thyme leaves.
Step 10
Allow the soup to warm through for another 5 minutes, stirring occasionally.
Step 11
Taste and adjust seasoning if necessary before serving.
Step 12
Serve hot with additional fresh thyme leaves for garnish, if desired.
Nutrition Facts
| Serving size | (2416.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1509.8 |
| Total Fat 46.0g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4871.5mg | 0% |
| Total Carbohydrate 249.9g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 42.5g | |
| Protein 36.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 488.4mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 5278.6mg | 0% |
Source of Calories