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Leek & Potato Soup
This creamy Potato Leek Soup is made with Yukon Gold potatoes, sweet leeks, and a touch of coconut milk for a dairy-free twist. Comforting, flavorful, and perfect for chilly nights, it's a simple, Whole30-friendly recipe that comes together in under an hour. This recipe has been slightly updated (I’ve added some fresh thyme in recent versions to give it a bit more pizazz), but it’s so easy to pull together when you need a bowl of comfort on warm winter – or French summer – nights.
Ingredients
Instructions
- Step 1
Dice two onions. Wash leeks and cut white and lightest green parts into rings. Finely chop garlic. Wash and rough chop potatoes, leaving the skin on.
- Step 2
In a large pot, melt 2 tablespoons ghee. Add in diced onion and chopped leeks, cooking for 8 to 10 minutes. Add garlic and cook another 2 minutes. Add in fresh thyme, salt and pepper, stir and add potatoes to the pot. Add vegetable broth, water and bay leaf.
- Step 3
Bring pot to a boil and continue stirring to release starch from potatoes. Continue cooking until potatoes are soft and cooked through, about 15 to 18 minutes. Remove bay leaf and add coconut milk.
- Step 4
Remove pot from heat. Using an immersion blender, blend the soup until a smooth consistency is reached. Taste and add more salt and pepper, as needed. Serve.
Tips & Tricks
Per serving
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