🥔✨ One-Pot Potato Leek Soup
Creamy • Comforting • Deeply Nourishing
This is my go-to one-pot soup when I want something grounding, simple, and deeply satisfying. It’s made in a single Dutch oven, feeds a crowd, and somehow tastes even better the next day.
The last time I made this, my daughter said it was “the best one yet” — and I’ll take that win. 💛
👩🍳 First Things First (Before You Turn On the Stove)
These two steps make a big difference — and they’re easy to forget if you don’t do them first.
Chop or press the garlic and set it aside for 10–15 minutes.
This resting time allows enzymes to activate and form allicin, one of garlic’s most beneficial compounds for immune support, microbial balance, and inflammation regulation.
Leeks love to hide sand, so a little care upfront goes a long way:
Cut off the root end
Slice leeks lengthwise
Rinse under cold running water, separating the layers
Peel off the outer 1–2 layers (they’re often tougher and sandier)
Rewash as needed while slicing, depending on how dirty they are
Once these two steps are done, the rest of the recipe flows beautifully.
🫙 3 litres (or quarts) vegetable broth
🧅 1–2 cups chopped onion
(1 large or 2–3 medium — this soup is onion + leek forward)
🥬 3 leeks, sliced
🥔 8 medium potatoes, chopped
(peeled if preferred; skins on if tolerated)
🧄 8–10 cloves garlic, chopped or pressed
🧂 1 tsp sea salt, or to taste
🌿 Fresh black pepper, to taste
🌿 1 Tbsp poultry seasoning
🥥 1 can full-fat coconut milk (~400 ml / 14 oz)
🍋 3 Tbsp–¼ cup fresh lemon juice, to finish
1. Add vegetable broth to a large Dutch oven and turn heat to high
2. As the broth heats, add onions and leeks directly to the pot
3. Once it begins to boil, reduce heat to a gentle simmer
4. Add potatoes, garlic, salt, pepper, and poultry seasoning
5. Simmer 30–45 minutes, until potatoes are very tender and flavours deepen
6. Stir in the coconut milk
7. Blend with an immersion blender until creamy
(leave a little texture if you like)
8. Finish with fresh lemon juice to brighten and lift the soup
✨ Cozy, creamy, and deeply satisfying.
If coconut milk isn’t your thing, cashew cream works beautifully:
Blend ½–¾ cup soaked raw cashews with 1 cup water until smooth
Stir into the soup after blending
Warm gently and adjust seasoning as needed
Both options are nourishing — coconut milk is simply quicker and extra comforting.
This soup may taste simple, but nutritionally it’s doing a lot of heavy lifting.
At its core is a powerful trio — leeks, onions, and garlic — all members of the allium family. Alliums are known for supporting immune health, digestion, detox pathways, and inflammation balance, making them especially valuable during times of stress, fatigue, or recovery.
Leeks provide prebiotic fibres that nourish beneficial gut bacteria, supporting digestion and the gut–brain connection. They’re gentle, mineral-rich, and deeply supportive without being stimulating.
Onions contain quercetin and sulphur compounds that help calm inflammation and support liver detoxification. Slow simmering enhances their natural sweetness and makes them easier to digest.
Garlic, especially when allowed to rest after chopping, activates allicin — a compound linked to immune defence, circulatory support, and microbial balance. Blending it into the soup delivers the benefits in a digestion-friendly way.
Potatoes add grounding, steady energy and potassium — essential for nervous system support, hydration balance, and satiety. Keeping the skins on (when tolerated) boosts fibre and mineral intake.
The healthy fats from coconut milk or cashew cream enhance satisfaction and help absorb fat-soluble nutrients, while giving the soup its silky, comforting texture.
Finally, the lemon juice added at the end supports digestion and nutrient absorption, brightening both flavour and function.
Altogether, this is a soup that doesn’t just feed the body — it soothes the nervous system, supports the gut, and helps the body shift out of survival mode and into repair.