Paleo Potato and Leek Soup
Warm, comforting, and deliciously creamy, this Paleo Potato and Leek Soup is a wholesome twist on the classic recipe, made entirely dairy-free and gluten-free. Featuring tender leeks, sweet potatoes, and carrots, this nutrient-packed soup is enhanced with aromatic garlic, fresh thyme, and a splash of creamy coconut milk for a velvety finish. With just 20 minutes of prep time and simple ingredients, this recipe is perfect for busy weeknights or a cozy weekend meal. Smooth and satisfying, it’s a healthy, paleo-friendly option that’s sure to delight your taste buds. Serve it hot, garnished with fresh thyme, for a bowl of pure comfort.
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Recipe Information
Ingredients
- 3 large leeks
- 2 medium sweet potatoes
- 2 large carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Slice the leeks lengthwise, then chop them into small pieces. Be sure to rinse them thoroughly under cold water to remove any dirt between the layers.
Peel the sweet potatoes and carrots, then chop them into 1-inch cubes. Chop the celery stalks, and mince the garlic cloves.
In a large pot over medium heat, add the olive oil. Once hot, add the leeks, celery, and garlic. Sauté for about 5 minutes until the leeks are tender.
Add the sweet potatoes and carrots to the pot and stir to combine with the leeks and celery.
Pour in the chicken broth, ensuring the vegetables are mostly covered. Add the bay leaf and thyme to the pot.
Raise the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the vegetables are tender.
Remove the bay leaf from the pot. Using an immersion blender, puree the soup until smooth and creamy. If you don't have an immersion blender, transfer the soup to a countertop blender in batches.
Stir in the coconut milk and season with salt and black pepper. Taste the soup and adjust the seasoning if needed.
Simmer the soup gently for another 5 minutes to ensure everything is heated through.
Serve the soup hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 56.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2669 mg | 57% | |
*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.
