This creamy Whole30 leek and potato soup with bacon is simple, satisfying, and comforting. It’s hearty enough to be a meal on its own, yet light enough to enjoy year-round. Gluten-free and dairy-free, this recipe focuses on developing rich savory flavor without relying on cream.
What You Need for Whole30 Leek and Potato Soup
- Good quality broth: A rich, clean chicken or vegetable broth builds depth and nutrients. Use a Whole30-compliant, sugar-free broth for best results. For more concentrated flavor and added collagen, a bone broth works well; for a lighter soup, choose vegetable broth.
- Leeks: Carefully clean leeks before using. Slice them in half lengthwise, rinse between the layers to remove grit, then slice thinly.
- Onion: A yellow onion adds natural sweetness when sautéed with the leeks.
- Yellow potatoes: Yukon Gold or other yellow-fleshed potatoes give a creamy texture and golden color. If you prefer a lower-glycemic option, substitute sweet potatoes or Japanese yams for a slightly sweeter flavor profile.
- Bacon: Optional, but recommended for a smoky, savory base. Brown the bacon and reserve the crispy pieces to garnish the finished soup. You can substitute crumbled sausage or turkey bacon if desired.
- Fresh rosemary or thyme: Either herb works—rosemary is more assertive, while thyme is milder. If using dried herbs, use roughly half the amount called for fresh.
- Chives: Thinly sliced chives brighten the soup with color and a mild onion flavor when used as a garnish.
- Full-fat coconut milk: Coconut milk provides creaminess without dairy. To avoid a pronounced coconut flavor, reduce the coconut milk with the aromatics before adding the broth. This step mellows the coconut notes while preserving a silky texture.
5 from 1 vote
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 served any time of year.
Prep Time: 15 minutes
Cook Time: 30 minutes
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 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
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In a large sauté pan or stockpot, heat the olive oil and add the bacon. Cook over medium heat, stirring occasionally, until the bacon is golden brown and crispy, about 6 minutes. Reserve the cooking fat in the pan, then transfer the bacon to a paper towel–lined plate with a slotted spoon. Set aside.
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Add the leeks and onion to the reserved fat and season with a pinch of salt. Sauté, stirring regularly, until soft and translucent, about 6 minutes. Add the garlic and cook, stirring, for 60 seconds. Pour in the coconut milk and cook, stirring, until it reduces by about one quarter, roughly 3 minutes.
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Add the cubed potatoes, broth, rosemary, and bay leaves. Bring to a boil, cover, then reduce heat to medium and simmer until the potatoes are fork-tender, about 12 minutes.
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Remove and discard the rosemary stems and bay leaves. Blend the soup until smooth using an immersion blender or work in batches in a regular blender. Taste and adjust seasoning with salt and freshly cracked black pepper. Serve hot, garnished with reserved bacon and sliced chives.
Video
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