This Creamy Potato Leek Soup is a discreetly veggie loaded meal, perfect for the whole family! It’s Whole30, comforting and healthy all at the same time.
- 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*
- 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 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 preference and serve.
- Garnish with bacon pieces and a drizzle of truffle oil if you desire.
*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.
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