This Creamy Whole30 Leek and Potato Soup with Bacon is easy, delicious and comforting. It’s hearty, filling and can be enjoyed year round. It also happens to be gluten-free and dairy-free.
What You Need for Whole30 Leek and Potato Soup
- Good Quality Broth: For more depth of flavour and additional nutrients, I like to use Kettle & Fire Chicken Broth in this Leek and Potato Soup. It’s Whole30 Approved, sugar-free, very convenient, made with all-natural and organic ingredients and tastes great!
For even more of a concentrated flavour, protein and collagen, try substituting Kettle & Fire Chicken Bone Broth. Or, if you prefer a lighter tasting soup, you can use Kettle & Fire Vegetable Broth.
- Leeks: Leeks are full of dirt and sand so be sure to slice them in half, lengthwise, and give each layer a very good rinse before slicing them up.
- Onion: For added sweetness, I like to sauté a yellow onion alongside the leeks.
- Yellow Potatoes: Yellow fleshed potatoes, like Yukon Golds, are ideal in this Leek and Potato soup because of their beautiful golden colour, creamy texture and flavour profile. For something low-glycemic and a little sweeter in flavour, try substituting sweet potatoes or Japanese yams.
- Bacon: It’s not absolutely necessary and you can definitely omit it, but I love to brown some bacon as a flavourful base to the soup. It adds a salty, smoky, meaty flavour and the bacon bits provide a delicious texture. You could also substitute your favourite crumbled sausage or turkey bacon.
- Fresh Rosemary or Thyme: Rosemary tends to impart a stronger flavour than thyme, but either of the two will work here. Note: if substituting dried herbs, use around 1/2 the volume of fresh.
- Chives: For a pop of colour and flavour, I like to garnish the Whole30 Leek and Potato Soup with some thinly sliced fresh chives.
- Full-Fat Coconut Milk: The trick to getting the creamy texture from coconut milk without the powerful coconut flavour is to reduce it with the aromatics before adding the broth. If you were to add the coconut milk at the very end, the soup would get a beautiful colour, but also lots of coconut flavour, which is not necessarily what we’re after in this particular recipe.
All this to say, this Whole30 Leek and Potato Soup doesn’t taste like coconut.
Creamy Whole30 Leek and Potato Soup with Bacon
- 1 tablespoon extra-virgin olive oil
- 6 slices sugar-free bacon thinly sliced
- 2 leeks white and light green parts only, rinsed well and thinly sliced
- 1 yellow onion thinly sliced
- Kosher salt to taste
- 3 cloves garlic finely chopped
- 1 cup full-fat coconut milk
- 3 pounds yellow potatoes peeled and cubed
- 2 32- ounce cartons Kettle and Fire Organic Chicken or Vegetable Broth
- 2 sprigs fresh rosemary or thyme
- 2 bay leaves dry or fresh
- Freshly-cracked black pepper to taste
- ¼ cup thinly sliced fresh chives for garnish
- In a large sauté pan or stockpot, combine the olive oil and bacon. Cook, stirring, over medium heat until the bacon is golden brown and crispy, around 6 minutes. Reserving the cooking fat in the pan, use a slotted spoon to transfer the bacon to a plate lined with paper towel. Set aside.
- Add the leeks and onion and season with a pinch of salt. Cook, stirring regularly, until soft and translucent, around 6 minute. Add the garlic and cook, stirring, 60 seconds. Add the coconut milk and cook, stirring, until reduced by ¼ in volume, around 3 minutes.
- Add the potatoes, chicken broth, rosemary and bay leaves. Bring the liquid to a boil, cover with a lid, reduce the heat to medium and cook until the potatoes are fork-tender, around 12 minutes.
- Discard the rosemary stems and bay leaves. Using an immersion blender or regular blender, blend the soup until smooth. Taste for seasoning and adjust with salt and pepper as desired. Ladle the soup into individual serving bowls and garnish with the reserved cooked bacon and chives.