Go Back

Creamy Potato Leek Soup

This creamy potato leek soup is naturally gluten-free and works as Whole30 with coconut milk or classic with heavy cream and cheese. Ready in 55 minutes with one pot.
Print Recipe Pin Recipe

Ingredients
  

The Soup Base
  • 2 tbsp olive oil or ghee
  • 3 leeks cleaned and sliced (white and light green parts only)
  • 2 medium yellow onions chopped
  • 4 cloves garlic minced
  • 3 1/2 lbs russet potatoes peeled and diced
  • 6 cups low-sodium chicken broth or bone broth
  • 3/4 tsp salt adjust to taste
  • 1/2 tsp white pepper
The Creamy Finish (choose one)
  • 1 cup full-fat coconut milk for Whole30
  • 1 cup heavy whipping cream for the classic version
  • Extra coconut milk or cream to thin as needed
Toppings
  • Whole30 version: crispy sugar-free bacon crumbled, and fresh chives or green onions
  • Classic version: crispy bacon fresh chives, and freshly shredded cheddar, gouda, or gruyère

Method
 

  1. Warm the olive oil or ghee in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and chopped onions and cook for about 5 minutes until soft and fragrant.
  2. Stir in the garlic and cook for another minute. Do not let it brown.
  3. Add the diced potatoes, broth, salt, and white pepper. Stir to combine and bring to a boil.
  4. Reduce heat, cover, and simmer for 20 to 25 minutes until the potatoes are completely fork-tender.
  5. Remove from heat. Use an immersion blender to blend until smooth and creamy. For a chunkier texture, set aside about one-third of the potatoes before blending and stir them back in afterward.
  6. Stir in your choice of coconut milk or heavy cream and warm through over low heat. Add more to reach your preferred consistency. Taste and adjust seasoning.
  7. Ladle into bowls and top with your chosen toppings.

Notes

Clean the leeks thoroughly. Slice them first then submerge in cold water, swish, and lift out. Grit hides between the layers and you won't taste it until it's too late.
White pepper rather than black keeps the color of the soup clean and adds a slightly different, more subtle heat that works beautifully in a cream soup.
For a mixed crowd, keep the soup base completely Whole30, divide it before adding the creamy finish, and finish each portion separately. Everyone eats well.
Bone broth instead of standard chicken broth adds a richer, more deeply savory base and extra collagen and nutrients.