Creamy Potato Leek Soup
Creamy Potato Leek Soup is the best and most comforting recipe that is also vegan, vegetarian, Whole30, and dairy-free. The simple ingredients include fresh leeks and Yukon gold potatoes along with coconut milk and spices.
Servings: 6 servings
Ingredients
- 3 Tbsp. olive oil
- 2-3 large leeks about 5 cups chopped
- 4 cloves garlic crushed
- 2 lbs. Yukon gold potatoes peeled and cubed
- 6 cups vegetable broth regular sodium
- ½ tsp. thyme dried
- ½ tsp. tarragon dried
- 1 ¼ cup coconut milk canned, full-fat
- 1 ½ - 2 tsp. salt to taste
- 2 Tbsp. lemon juice
Instructions
- Prepare leeks by thinly cutting and cleaning thoroughly.
- Peel potatoes and cut into 1-inch cubes.
- Add olive oil and leeks to a large pot or Dutch oven over medium heat.
- Sauté leeks for 8-10 minutes or until they become soft and tender.
- Add crushed garlic and continue sautéing for 1 minute.
- Pour vegetable broth into the post, making sure to scrape the bottom to loosen up any loose bits.
- Add potatoes, dried herbs, milk, and salt.
- Bring contents to a boil. Reduce heat to medium and cover pot with a lid.
- Cook for 12-15 minutes, or until potatoes are tender.
- Turn off heat and blend soup until creamy using a handheld immersion blender.*
- Stir in lemon juice and add additional salt, to taste.
- Serve soup with a toasted baguette, croutons, or crackers and enjoy!
Notes
You can also use a Vitamix or puree in batches in a large food processor.
Nutrition
Calories: 308kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Sodium: 2091mg | Potassium: 882mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1774IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 8mg
