Avocado-Lime Potato and Leek Soup
A velvety, dairy-free soup with creamy avocado and bright lime, featuring tender potatoes and leeks for a nourishing bowl. This comfort-inspired whole30 (dairy-free, whole30) ready in about 40 minutes pairs olive oil, minced garlic, low-sodium vegetable broth 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- Step 2: Add diced potato and carrots; cook 2 minutes, stirring occasionally, then add minced garlic and cook 1 minute until fragrant.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Lime Potato and Leek Soup take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Lime Potato and Leek Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Avocado-Lime Potato and Leek Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Lime Potato and Leek Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Lime Potato and Leek Soup dairy-free?
Yes — this recipe is tagged dairy-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many whole30 recipes and this is hands down the best.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
