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You are here: Home / Cooking / Paleo Potato Leek Soup

Paleo Potato Leek Soup

October 12, 2015 By Shannah Coe 2 Comments

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
2015-10-12 00:27:08
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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.
By Shannah @ Just Us Four
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: Cooking, food, Paleo, Recipes, Soup, Special Diet, Vegetarian Tagged With: fall foods, potatoes, sweet potatoes, Thai food

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Comments

  1. Happy Valley Chow says

    October 12, 2015 at 6:18 pm

    That soup looks creamy and delicious! Great job 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply

Trackbacks

  1. Paleo Potato Leek Soup | My Easy Paleo Meals says:
    October 25, 2015 at 6:40 am

    […] Read Full Instructions […]

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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