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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 408 kcal per serving

Ingredients

6 - Yukon Gold potatoes
2 - white onions
3 - leeks
3 cloves - garlic
2 tablespoons - ghee
4 cups - vegetable broth
2 cups - water
½ cup - coconut milk
2 tablespoons - fresh thyme leaves
1 tsp - salt
1 tsp - pepper
1 - bay leaf

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.

Nutrition