Leek & Potato Soup
This Leek & Potato Soup is made with skin-on Yukon Gold potatoes, leeks, fresh thyme, and a splash of coconut milk. It's Whole30 compatible, easily dairy-free, and comes together in less than an hour.
Servings: 8
Ingredients
- 6 large Yukon Gold potatoes about 4 pounds, cut into 1-inch chunks
- 1 medium yellow onion diced
- 3 medium leeks white and light green parts only, sliced into rings
- 3 garlic cloves minced
- 2 tablespoons olive oil or ghee
- 4 cups vegetable stock
- 2 cups water
- ½ cup full-fat canned coconut milk
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 bay leaf
Instructions
- Slice the leeks into rings, then swish them in a bowl of cold water to loosen any grit. Lift them out and drain. Scrub the potatoes and cut them into 1-inch chunks, leaving the skins on. Dice the onion and mince the garlic.
- Melt the ghee or heat the olive oil in a large pot over medium heat. Add the onion and leeks and cook, stirring occasionally, until soft but not browned, 8 to 10 minutes.
- Add the garlic and cook for 1 to 2 minutes. Stir in the thyme, salt, and pepper.
- Add the potatoes, vegetable stock, water, and bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender when pierced with a fork, 15 to 18 minutes.
- Remove the pot from the heat and discard the bay leaf. Stir in the coconut milk.
- Blend until smooth, using either an immersion blender or a countertop blender. Taste and adjust the salt and pepper. Serve topped with fresh thyme or a drizzle of olive oil.
Notes
- Dairy-free: Use olive oil instead of ghee. With olive oil, the soup is also vegan.
- Whole30: Ghee and olive oil both work. Use a vegetable stock and coconut milk with no added sugar.
- Immersion blender: Blend directly in the pot, keeping the blade fully submerged to prevent splattering.
- Countertop blender: Let the soup cool for 5 minutes, then blend it in batches, filling the jar no more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel so steam can escape. Return the soup to the pot and rewarm it if needed.
- Potato skins: Leaving the skins on saves time and adds a slightly rustic texture that's still creamy.
- Thickness: If the soup is thicker than you like, stir in more stock or a splash more coconut milk.
Nutrition
Calories: 199kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 781mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 2mg