Avocado-Lime Potato and Leek Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety, dairy-free soup with creamy avocado and bright lime, featuring tender potatoes and leeks for a nourishing bowl. This Whole30 recipe (dairy-free), ready in about 40 minutes, pairs olive oil, leek, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, white and light green parts only, finely sliced leek
• 1 medium, peeled and diced into 1/2-inch cubes potato
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 3 cloves, minced garlic
• 2 cups low-sodium vegetable broth
• 1 ripe, pitted and peeled avocado
• 1, juiced lime
• 1/4 cup, chopped fresh cilantro
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add sliced leeks and sauté for 3-4 minutes until softened and translucent.
2. Step 2: Add diced potato and carrots; cook 2 minutes, stirring occasionally, then add minced garlic and cook 1 minute until fragrant.
3. Step 3: Pour in vegetable broth, bring to a simmer, cover, and cook 15 minutes until potatoes are fork-tender; remove from heat and cool slightly.
4. Step 4: Transfer soup to a blender, add avocado, lime juice, and half the cilantro; blend until completely smooth. Return to pot, season with salt and pepper, heat gently 2-3 minutes, and stir in remaining cilantro before serving.