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.
Ingredients
- 6 large Yukon Gold potatoes
- 2 medium white onions
- 3 leeks
- 3 garlic cloves
- 2 tablespoons ghee
- 4 cups vegetable stock
- 2 cups water
- ½ cup coconut milk
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon 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.