This Potato Leek Soup Recipe is one of my favorite soups! This hearty soup is great to have on hand for a cold day! I like to make a big batch in the fall and then freeze it. That way all I have to do is defrost it throughout the winter!
As far as soup recipes go, this one is fairly easy. The chopping is the most time consuming part, but there are not that many ingredients. Then you just have to simmer and blend! I highly recommend getting an immersion blender, or a stick blender for that part. That way you can blend the soup right in the pot that you cooked it in. If you don’t have one you can use a regular blender. Just be sure to blend it in batches, and leave some room at the top.
Traditionally potato leek soup is made with dairy, however this recipe uses coconut oil instead of butter. Also you can use coconut cream instead of heavy cream. However, if you are going to freeze it do not add the cream in. Make the soup without it and add it in when you defrost it. This soup is so good that I don’t add the coconut cream. I don’t think it needs it at all!
When serving the soup, I like to grill some sausage or just add some ground meat to the soup. And of course some good gluten free bread, or whatever bread you choose, is always good with it!
The Potato Leek Soup Recipe is below, and since this is a soup recipe there is not need for any conversions for high altitude! And if you wish to make this recipe with dairy, use butter instead of coconut oil and heavy cream instead of the coconut cream. Hope you enjoy it and be sure to leave me a comment if you try it out!
Potato Leek Soup Recipe - GF, DF
- Large pot with Lid
- Immersion Blender or Blender
- Vegetable peeler
- 1/4 cup coconut oil
- 4 large leeks roughly chopped
- 3-4 cloves garlic that are peeled and smashed
- 2 1/2 lbs Yukon Gold potatoes chopped into 3/8" thick pieces
- 6 cup low sodium vegetable broth or stock (1 1/2 cartons)
- 1 cup water
- 2 bay leaves
- 3 sprigs of fresh thyme
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup coconut cream (optional)
- Peel and chop the potatoes into pieces that are about 3/8" thick. Just like you would for making mashed potatoes. Set aside.
- Chop the leeks and smash the garlic. Add both to a large pot with the coconut oil and turn on to medium heat. Stir intermittently until the leeks are wilted, about 10 minutes.
- Add the potatoes, vegetable broth, bay leaves, thyme, salt and pepper. Bring to a boil. Cover and let simmer until the potatoes are soft and break easily with a fork. About 30-40 minutes.
- Take out the thyme and bay leaves. Puree the soup with an immersion blender (stick blender) or in batches with a regular blender until smooth.
- If you are using the coconut cream, add to the soup and bring it back to a simmer.
- Add more salt or pepper if necessary. If the consistency is too thick then add a little more water or vegetable broth to thin it out.
- Let the soup cool before transferring to the refrigerator, no more than 2 hours.
- The soup will last for about 4 days in the refrigerator, and up to 6 months in the freezer. If you are going to freeze it, do not add the coconut cream. You can add it when you defrost the soup.