Name: Leek & Potato Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Other

Pesto & Potatoes Verified

July 14, 2025

12 Ingredients

MEDIUM

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.

From the Cook

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Leek & Potato Soup

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 3 other allergens identified

Instructions

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Instructions

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.

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.

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.

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.

Smart Nutrition

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.