Fall is here and so is another soup recipe! You know me, the ole soup girl… I just can’t help myself.
This potato leek soup seriously couldn’t be easier to make and with minimal ingredients, you’re going to love this one! I love how hearty it is and you can even top it with bacon bits and chives if you want to make it more like a baked potato soup! You do you!
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion, medium diced (or 1/2 medium onion)
- 4 cloves garlic, minced
- 2 cups thinly sliced leeks (white and light green parts only) (or 2 large leeks) (*see note)
- 2 tsp kosher salt
- 3 lbs russet potatoes, peeled and cut into 1 inch pieces (about 4 potatoes)
- 6 cups low-sodium chicken broth (or bone broth)
- 2 bay leaves
- 1 tsp finely chopped fresh thyme
- 1/8 tsp cayenne pepper (optional)
- 1 cup nutpods original dairy-free creamer (you can sub heavy whipping cream if you aren't doing Whole30 or Dairy-Free)
- Heat olive oil in large pot or dutch oven over medium heat. Add the onions, garlic, leeks, salt and pepper and cook, stirring, until the leeks are tender, 6 to 8 minutes.
- Add the potatoes, broth, bay leaves, thyme, and cayenne pepper then stir to combine and bring to a boil.
- Once boiling, reduce the heat so that the soup is just simmering. Cover and continue to cook, simmering, until the potatoes are fall apart fork tender, about 15 minutes.
- Remove the bay leaves from the soup and discard. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then transfer back to the pot.
- Pour in the nutpods creamer until well combined. Taste, add salt if desired.