Creamy Whole30 Leek and Potato Soup with Bacon (Edit recipe)

This Creamy Whole30 Leek and Potato Soup with Bacon is easy, delicious and comforting. It’s hearty, filling and can be enjoyed year round. It also happens to be gluten-free and dairy-free.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	992
Fat:	20 g
Carbohydrates:	44 g
Protein:	23 g
Cholesterol:	22 g
Sodium:	533 mg
Fiber:	4 g
Sugars:	3 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

1 Tbsp Extra Virgin Olive Oil
6 pieces Bacon, sugar-free, thinly sliced
2 Leek, 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 Coconut Milk, full-fat
3 lb Yellow Potatoes, peeled and cubed
64 oz Chicken Broth, or vegetable broth (I use Kettle and Fire)
2 sprig fresh Rosemary, or thyme
2 Bay Leaf, dry or fresh
Ground Fresh Black Peppercorns, to taste
1/4 cup Chives, thinly sliced for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large sauté pan or stockpot, combine the olive oil and bacon. Cook, stirring, over medium heat until the bacon is golden brown and crispy, around 6 minutes. Reserving the cooking fat in the pan, use a slotted spoon to transfer the bacon to a plate lined with paper towel. Set aside.
Add the leeks and onion and season with a pinch of salt. Cook, stirring regularly, until soft and translucent, around 6 minute. Add the garlic and cook, stirring, 60 seconds. Add the coconut milk and cook, stirring, until reduced by ¼ in volume, around 3 minutes.
Add the potatoes, chicken broth, rosemary and bay leaves. Bring the liquid to a boil, cover with a lid, reduce the heat to medium and cook until the potatoes are fork-tender, around 12 minutes.
Discard the rosemary stems and bay leaves. Using an immersion blender or regular blender, blend the soup until smooth. Taste for seasoning and adjust with salt and pepper as desired. Ladle the soup into individual serving bowls and garnish with the reserved cooked bacon and chives.