Whole 30 Chilled Coconut Potato Leek Soup

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Whole 30 Chilled Coconut Potato Leek Soup

This velvety soup builds its depth from slowly caramelized leeks, garlic, and Yukon Gold potatoes simmered in savory broth until they break down into a silky base. A blend of turmeric and white pepper gives it a warm, golden hue, while creamy coconut milk and a bright hit of fresh lemon juice round everything out into something rich but refreshing. Straining the soup after blending is what gives it that ultra-smooth, spoon-coating texture — no starchy grit, just pure comfort in liquid form. Served ice-cold with a scatter of fresh chives, a drizzle of good olive oil, and a crack of black pepper, it's an elegant make-ahead starter or light lunch for warm days. It's a genuinely satisfying option to keep on rotation if you're following Whole30, since it leans entirely on real vegetables, good fats, and simple seasoning for its flavor. Chill it overnight and the flavors only get better, making it as practical for meal prep as it is impressive at the table.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
3 cloves garlic, minced
1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
½ tsp ground turmeric
¼ tsp ground white pepper
1 tsp salt, plus more to taste
2 tbsp fresh lemon juice

For serving

3 tbsp fresh chives, thinly sliced
1–2 tbsp extra-virgin olive oil, for drizzling
¼ tsp ground black pepper, for serving (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced leeks and 1 tsp salt, and cook, stirring occasionally, until the leeks are completely softened and translucent, about 10–12 minutes.
2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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