This gluten free and Whole30 potato leek soup gets an extra punch of flavor from roasted red peppers.
- 2 tablespoons ghee or extra virgin olive oil
- 2 large leeks, white and pale green parts only, rinsed and chopped (2 large leeks)
- 4 medium red potatoes, peeled and diced (about 4 cups)
- 3 cups chicken broth or vegetable broth
- 1 sprig fresh thyme
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup full-fat coconut milk
- 1/2 cup chopped roasted red peppers (make your own or use a packaged version)
- Scallions, thinly sliced, for garnish
- Heat the fat in a large Dutch oven or soup pot over medium heat. Add the leeks, reduce heat to low, and cook for about 10 minutes, until the leeks are softened and translucent.
- Add the potatoes, stock, thyme, salt, and pepper. Bring to a boil over high heat, then reduce to simmer and cook, partially covered, for 15 minutes or until the potatoes are tender and soft enough to mash.
- Remove from heat, and discard the thyme. Add the coconut milk to the pot. Using an immersion blender, puree the soup until smooth directly in the pot; or, working in batches if necessary, transfer the soup to a blender and blend on high for about 2 minutes, until completely smooth. Transfer back into the pot. Season to taste with additional salt and fresh ground pepper. Serve the soup garnished with roasted red peppers and scallions.
For the smoothest texture, press it through a fine-mesh strainer after blending. Let’s be honest; most of us are going to be happy without this step!
Keywords: potato leek soup, whole30 soup, dairy free, paleo, gluten free, whole30