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Ingredients

  • 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)

Instructions

  • 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.

Notes

*leeks hold a lot of sand/dirt in the little cracks. Be sure to really rinse them well!