Paleo Creamy Potato Leek Soup
Warm, comforting, and delightfully creamy, this Paleo Creamy Potato Leek Soup is a wholesome twist on the classic. Made with tender leeks, hearty russet potatoes, and a velvety blend of chicken broth and coconut milk, this dairy-free recipe achieves rich, luscious flavors without compromising your paleo lifestyle. Seasoned with aromatic garlic, fresh thyme, and a hint of nutmeg, every spoonful brims with warmth and depth. Quick to prepare and ready in under an hour, this healthy soup is perfect for a cozy weeknight dinner or as a satisfying meal prep option. Garnished with fresh parsley for a pop of color and flavor, this soup is a nutrient-packed bowl of pure comfort food. Perfectly suited for those following paleo or dairy-free diets, it’s a must-try for soup lovers everywhere!
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Recipe Information
Ingredients
- 3 large leeks
- 2 tablespoons ghee
- 4 minced garlic cloves
- 4 medium russet potatoes
- 6 cups chicken broth
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons chopped parsley
Instructions
Begin by prepping the leeks: remove the root end and dark green parts, then slice the leeks in half lengthwise. Rinse thoroughly under cold water to remove any dirt or grit, then slice into thin half-moons.
In a large stockpot, heat the ghee over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become soft and translucent.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
While the leeks are cooking, peel and dice the russet potatoes into 1-inch cubes.
Add the diced potatoes, chicken broth, coconut milk, bay leaf, and fresh thyme to the pot. Stir to combine.
Season the mixture with sea salt, ground black pepper, and nutmeg. Increase the heat to bring the soup to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and allow to simmer for 20 minutes or until the potatoes are very tender.
Remove the bay leaf from the pot. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 45.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6340 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
