Paleo Potato Leek Soup

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Happy Paleo Monday! I’ve the perfect recipe for a crisp fall day for you today. One of my favorite “regular” soups is potato leek so, of course, I needed to create a paleo potato leek soup to fill the void now that the weather is cooling down. This is one you’re going to want two bowls of!

Paleo Potato Leek Soup

This Thai potato leek soup is 100% paleo and so amazingly delicious.

I infused my potato leek soup with a little bit of Thai flavors and also tossed in some sweet potatoes for an added punch of vegetables. The result is a deliciously creamy soup that is perfect for the cold weather months.

**I know some people don’t consider white potatoes to fall within the paleo guidelines. If you are in that camp, just substitute the white potatoes for all sweet potatoes.**

Paleo Potato Leek Soup

1 Tbsp ghee
2 leeks, chopped
1 Tbsp Thai curry powder
1 1/4 cup potatoes, cubed
1 1/4 cup sweet potatoes, cubed
1 can full fat coconut milk
1 cup water
1/8 tsp crushed red pepper

Let’s Make It:

1) Heat ghee in large soup pot over medium heat. Add leeks and saute for 5 minutes. Stir in curry powder and cook for an additional minute.

2) Add potatoes, sweet potatoes, coconut milk, water and crushed red pepper. Bring to a boil and then reduce to a simmer. Simmer for 15 to 20 minutes or until the vegetables are tender. 

3) Using an immersion blender, blend soup until desired consistency.

I like to leave some of the potato pieces whole. You can easily puree the entire batch though for a  smooth and creamy soup. Totally personal preference. Toss some fresh cilantro on top for the perfect garnish.

Paleo Thai Potato Leek Soup Paleo Thai Potato Leek Soup Paleo Thai Potato Leek Soup

Important Items Used in This Recipe:

Large Soup Pot // Ghee // Thai Curry Powder // Immersion Blender

 

Paleo Potato Leek Soup
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Ingredients
  1. 1 Tbsp ghee
  2. 2 leeks, chopped
  3. 1 Tbsp Thai curry powder
  4. 1 1/4 cup potatoes, cubed
  5. 1 1/4 cup sweet potatoes, cubed
  6. 1 can full fat coconut milk
  7. 1 cup water
  8. 1/8 tsp crushed red pepper
Instructions
  1. Heat ghee in large soup pot over medium heat. Add leeks and saute for 5 minutes. Stir in curry powder and cook for an additional minute.
  2. Add potatoes, sweet potatoes, coconut milk, water and crushed red pepper. Bring to a boil and then reduce to a simmer. Simmer for 15 to 20 minutes or until the vegetables are tender.
  3. Using an immersion blender, blend soup until desired consistency.
My Suburban Kitchen https://www.mysuburbankitchen.com/
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