This Creamy Potato Leek Soup is a discreetly veggie loaded meal, perfect for the whole family! This decadent soup is made with roasted garlic and topped with smokey salty bacon. It’s Whole30, Paleo comfort food that’s healthy all at the same time. Now with both Stove Top and Instant Pot instructions!
Originally published on November 3, 2018. Last updated on May 29, 2021.
Potato Soup Recipes
What is more comforting that a warm creamy bowl of soup? This Creamy Potato Leek Soup hits all the marks! It’s healthy, full of flavor and oh so comforting! This decadent soup has no cream in it but gets it’s wonderful creaminess from the combination of blended potatoes and coconut milk. This recipe also calls for nutrient-dense bone broth, onions and garlic which provide a powerhouse of healthy goodness! Be sure to also try my Instant Pot Creamy Potato Ham & Kale Soup.
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Healthy Leek and Potato Soup
I’m also in love with this soup for it’s discrete ability to hide vegetables from my toddler and it’s versatility to double as a “dipping sauce”. She’s sold even without the bacon on top and has no idea she’s eating 4 vegetables blended with gut nourishing bone broth and the healthy fat from coconut milk.
What do Leeks Taste Like?
Leeks have a light and subtle onion flavor that pairs beautifully with potatoes. When working with leeks, you will want to slice the stalk down the middle and rinse them under running water to get any sand or dirt out of the crevices. It’s pretty easy and quick to do although they can sometimes be quite dirty and you don’t want that ending up in your soup! For this recipe you will be using the white and light green sections of the leeks and discarding the dark green tops.
How to make Paleo Leek Soup
*This recipe is listed with both Stove Top and Instant Pot instructions, below are the stove top instructions.
The first step is to roast your garlic. You can even make this a day ahead if you’d like!
Using your dutch oven or large soup pot, cook up your bacon slices until crisp and set aside to save as your garnish. Using the same dutch oven/soup pot with rendered bacon fat, sauté the onions for 2-3 minutes on medium heat. Then add the leeks and continue sautéing. You will want to sauté the leeks until soft, approximately 10-15 minutes. Then lightly season with salt and pepper.
Once the onions and leeks are soft, add in the potatoes and bone broth. Cover the pot and cook over medium heat for about 45 minutes until the potatoes are tender. After that, uncover and stir in the coconut milk, roasted garlic, salt and pepper. Then puree using either a hand blender or by transferring the soup to a stand blender carefully (soup is hot!). Blend until you achieve a smooth, thick and creamy soup.
Taste and adjust salt and pepper to your preference and serve. Garnish with bacon pieces and a drizzle of truffle oil if you desire.
*If you are doing a Whole30, be sure to check your labels on ingredients used. Bacon and many others can have sneaky sugars added that you’ll need to avoid. My favorite brand of bacon to use is the Whole30 Approved variety that Applegate makes.
Can I freeze Potato Soup?
I love that this soup freezes so well! We ate half the batch on multiple occasions and I froze the other half for when I’m in a pinch to get dinner on the table. It’s just too good and boasts some really delicious flavors. The roasted garlic (see recipe here) definitely lends a helping hand in the flavor profile so be sure not to skip this step, it’s incredibly delicious!
More Potato Soup Recipes:
- Healthy Chicken Potato Soup
- Whole30 Zuppa Toscana Soup
- Instant Pot Creamy Potato Ham & Kale Soup
- Clam Chowder
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Creamy Potato Leek Soup (Whole30 + Dairy Free)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 Quarts 1x
- Category: Lunch & Dinner
- Method: Stove top
- Cuisine: American
Description
This Creamy Potato Leek Soup is a discreetly veggie loaded meal, perfect for the whole family! This decadent soup is made with roasted garlic and topped with smokey salty bacon. It’s Whole30, Paleo comfort food that’s healthy all at the same time. Now with both Stove Top and Instant Pot instructions!
Ingredients
- 4 slices of bacon, sliced into 1/2 inch pieces, (retain the fat)
- 1–2 Tablespoon(s) bacon fat
- 2 pounds yellow potatoes, washed and cut into 1/2 inch pieces with skin on
- 2 cups white leeks, cleaned and sliced into 1/4 inch thick rounds (this recipe only uses the white bottom half of the leeks)
- 1 medium-large yellow onion
- 1 head roasted garlic, click here for the recipe
- 1/2 cup full fat coconut milk, stir to completely combine the water and fat before measuring
- 4 cups of chicken bone broth
- 2–3 teaspoons unrefined sea salt, start with 2 teaspoons and add more if needed
- 1/2 teaspoon freshly cracked black pepper
- Drizzle of white truffle oil to garnish *optional*
Instructions
Stove Top:
- Before beginning this recipe you will want to have already roasted your garlic and I show you just how easy it is in my How To Roast Garlic recipe. You can even make this a day ahead if you’d like!
- Using your dutch oven or large soup pot, cook up your bacon slices until crisp and set aside to save as your garnish.
- Using the same dutch oven/soup pot with the rendered bacon fat, sauté the onions for 2-3 minutes on medium heat. Then add the leeks and continue sautéing.
- Sauté until soft, approximately 10-15 minutes. Lightly season with salt and pepper.
- Once the onions and leeks are soft, add in the potatoes and bone broth. Then cover and cook over medium heat for about 45 minutes until the potatoes are tender.
- Uncover and stir in the coconut milk, roasted garlic, salt and pepper. Then puree using either a hand blender or by transferring the soup to a stand blender carefully (soup is hot!). Blend until you achieve a smooth, thick and creamy soup.
- Taste and adjust salt and pepper to your palate and serve.
- Garnish with bacon pieces and a drizzle of truffle oil if you desire. Enjoy!
Instant Pot:
- Before beginning this recipe you will want to have already roasted your garlic and I show you just how easy it is in my How To Roast Garlic recipe. You can even make this a day ahead if you’d like!
-
Turn your Instant Pot to Sauté mode and cook up your bacon slices until crisp then set aside to save as your garnish.
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Using the rendered bacon fat already in the Instant Pot, sauté the onions for 2-3 minutes, then add the leeks and continue sautéing for approximately 10-15 minutes. Lightly season with salt and pepper.
- Once the onions and leeks are soft, add in the potatoes and bone broth. Then cover, set the steamer valve to sealing and cook on high pressure / manual for 5 minutes until the potatoes are tender.
- Once the cook time finishes, quick release the pressure. After the pressure has fully released unlock the lid, uncover and stir in the coconut milk, roasted garlic, salt and pepper.
- Purée using either a hand blender or by transferring the soup to a stand blender carefully (soup is hot!). Blend until you achieve a smooth, thick and creamy soup.
- Taste and adjust salt and pepper to your palate and serve.
- Garnish with bacon pieces and a drizzle of truffle oil if you desire. Enjoy!
Notes
*If you like the pretty garnished look of the drizzled truffle oil but either don’t have or like truffle oil you can substitute by drizzling another oil of your choice such as olive oil.
*This soup also freezes really well! I recommend transferring it to a mason jar (or your container of choice) with the date and soup name on the lid and cooling it completely in the fridge before transferring it to your freezer.
Keywords: potato soup recipes, potato leek soup, whole30 potato leek soup, paleo leek soup,
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Lori says
A great idea to use up the remainder of our potatoes from the holidays.
★★★★★
Nicole says
Definitely! Enjoy!