Creamy Whole30 Leek and Potato Soup with Bacon
This Creamy Whole30 Leek and Potato Soup with Bacon is easy, delicious and comforting. It's hearty, filling and can be enjoyed year round.
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.