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5 from 2 votes

Paleo Creamy Potato Leek Soup

Prep Time10 minutes
Cook Time20 minutes
Servings: 4 servings
Calories: 611kcal

Ingredients

  • 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

Serve baby about a tablespoon right off the spoon to start with. You can use a straw for older babies and toddlers

Nutrition

Calories: 611kcal | Carbohydrates: 94g | Protein: 28g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 225mg | Potassium: 2114mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1507IU | Vitamin C: 102mg | Calcium: 119mg | Iron: 6mg