This Paleo Creamy Potato Leek Soup is a delicious and easy meal that the whole family will love. A few simple ingredients come together to make a nourishing bowl of soup that is Whole30, dairy free, and the perfect comfort food for chilly weather.
Renee from Raising Generation Nourished has such a great cookbook that I'm able to share a recipe from. It's called Nourished Beginnings Baby Food. This is not just a baby food book that has purees in it- it is filled with nourishing recipes that are great for the whole family. It covers from baby to toddler and beyond, so it's a great resource to have not just for babies. I choose to share this soup because it sounded so good (it is) and something we all could enjoy together. My 12 month old liked it and my husband and I loved it. Definitely a recipe I'll make again.
I used very little salt in the soup to make sure it wasn't too salty for my baby. My husband and I just added a little extra to our bowls.
I cooked up some sausage to add to my husbands bowl because I know he would want meat to actually count it as a meal. It was a nice addition and paired well with the creaminess of the soup. And it's amazing how creamy this soup is with no coconut cream or milk. It all comes from the potatoes and it is smooth and silky.
I love that this soup has just a few ingredients, but is packed with flavor. The leeks are sweeter and more mild than regular onions and the ghee gives it a rich, buttery flavor. It is a great way to incorporate bone broth in a meal where it's kind of hidden. You'll still get all the health benefits of it, but don't have to drink it plain.
You will love how delicious this soup is and how easy it is to make. HERE is the link one more time for the cookbook. It is a great book to have if you're interested in feeding your family real, nourishing foods!
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Paleo Creamy Potato Leek Soup
Ingredients
- ⅓ cup fat to cook in such as lard, coconut oil, tallow or ghee (I used ghee)
- 5 medium to large potatoes rinsed and cubed
- 4 leeks sliced and rinsed of sand
- sea salt to taste I used ¼ teaspoon
- 3 cloves garlic coarsely chopped
- 8 cup bone broth
- 1 ½ teaspoons dried thyme
- pepper to taste
- chopped chives for garish optional
- Chicken sausage cut and fried for topping (optional)
Instructions
- In a large soup pot, melt the ghee and add the potatoes and leeks with the salt.
- Cook on medium for about 10 minutes until the potatoes are fork tender and the salt has drawn out the juices and sweetened the leeks.
- Add the garlic and cook for 1 minute.
- Add the bone broth and thyme and bring to a simmer for about 5 minutes.
- Turn the heat off, and use an immersion blender right in the pot to puree the soup completely.
- Add the salt and pepper to taste and garnish each bowl with chives, if you'd like.
Notes:
Nutrition Information
Lindsay says
This soup is amazingly good! We especially enjoy it with Whole 30 approved bacon.
Jessica DeMay says
Thanks, Lindsay! So glad you like it!
Pat says
I thought potatoes were not Paleo. They are decidedly inflammatory.
Jessica DeMay says
They are paleo
Kris Lucey says
Made this for dinner tonight! Fast, easy and super tasty! We added bacon on top ?
Jessica DeMay says
Thanks for trying it, Kris! So glad you like it!
Libby says
Do I peel the potatoes?
Jessica DeMay says
Hi Libby- no, you don't.
Sami says
Hi! Do you have nutrition facts? (Sorry if they’re right under my nose!)
Jessica DeMay says
Hi Sami- I don't. You can use a site like My Fitness Pal to calculate it if needed.
Vickie Laubner says
How many servings do you think this makes?
Jessica DeMay says
Hi Vickie- I'd say 6-8
Robin says
When you say 4 leeks, do you mean like 4 whole stalls of leeks? I’m not much of a cook and have never eaten leeks so I’m unsure of what exactly to buy. The looked pretty big at the store is why I wonder
Jessica DeMay says
Hi Robin- Yes, 4 whole stalks. You want to use the lower part mostly since the higher you get, the tougher they get. Hope you try the soup!
Robyn Odegaard says
This looks perfect for October, and I have tons of potatoes right now! I'm wondering if you just used the green parts of the leeks to keep it low FODMAP? If so, did you use more leeks to get the right amount? Thanks
Jessica DeMay says
Thanks, Robyn! I actual made this before needing to be low FODMAP so I made it as written, but I would suggest using the green part of green onions for that onion flavor. I bought leeks once and used just the green part and felt like it was a total waste. I don't think it's worth it. Hope that helps and hope you try it! And obviously replace the garlic cloves with garlic oil.