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Paleo Creamy Potato Leek Soup
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings:
4
servings
Calories:
611
kcal
Author:
Jessica DeMay
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
Serve baby about a tablespoon right off the spoon to start with. You can use a straw for older babies and toddlers
Nutrition
Calories:
611
kcal
|
Carbohydrates:
94
g
|
Protein:
28
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
38
mg
|
Sodium:
225
mg
|
Potassium:
2114
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
1507
IU
|
Vitamin C:
102
mg
|
Calcium:
119
mg
|
Iron:
6
mg