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Potato Leek Soup {GF, DF, Paleo, Whole30}

This soup is not only healthy but super easy, quick + adaptable! It's jazzed up with white wine, bacon +dairy-free! Feel free to sub onions instead of leeks, fresh thyme for dried, leave out the wine and/or bacon, use real cream or milk if dairy doesn't bother you, so may options! Use what you have on hand:).
Course: Dinner, Lunch
Cuisine: dairy-free, gluten-free, paleo
Keyword: easy meal, leeks, potato leek soup, potato soup, quick dinner
Servings: 4 people


  • 1 package bacon {nitrate + sugar-free for Paleo}
  • 2 tbsp extra virgin olive oil
  • 3 cups leeks (trimmed to white + light green parts, cut in half + cleaned) thinly sliced (about 2 leeks)
  • sea salt + fresh ground pepper, taste
  • 1/4 cup white wine
  • 6 cups yukon gold potatoes {about 8 sm-med potatoes), large diced
  • 1 handful fresh thyme sprigs
  • 4 cups chicken bone broth
  • 1/3 cup coconut cream or whole canned coconut milk


  • Preheat oven 425 degrees. Line a sheet pan with parchment paper or tin foil and lay the bacon in a single layer, leaving some room in between pieces. Cook bacon until slightly-under crisp. Cooking times vary depending on the thickness of bacon and how fresh (should be about 15-20 minutes, but check at 10). Set aside to cool.
  • In a large saucepan, stock-pot of dutch oven heat evoo over medium heat. Add leeks, sprinkle with sea salt and saute until soft, about 5 minutes (try not to brown).
  • Note: some chopped garlic would be great to add here:).
  • Next, add in white wine and cook down for a minute or so.
  • Add in potatoes and thyme, and sea salt + pepper + stirring.
  • Now add in the broth. Bring to a boil. Then turn the heat down to simmer. Simmer for about 20 minutes, until potatoes are very fork-tender.
  • Remove thyme sprigs. Use a potato masher to mash until soup is still a little chunky. You could also try pureeing if prefer.
  • Add in the coconut cream/milk and stir. Give a taste to see if you need more sea salt + pepper. Cut bacon into pieces and sprinkle on top. Sprinkle with more fresh thyme if desired + fresh cracked pepper.
  • Enjoy!


Recipe adapted from Cooking Light.