Paleo Creamy Potato Leek Soup

Indulge in the comforting warmth of this Paleo Creamy Potato Leek Soup, a wholesome twist on a classic favorite. Bursting with rich flavor, this recipe swaps traditional dairy for velvety coconut milk, making it both paleo-friendly and dairy-free without sacrificing its signature creamy texture. The natural sweetness of sautéed leeks perfectly complements the hearty russet potatoes, all simmered together in a fragrant broth infused with garlic, thyme, and a hint of nutmeg. Blended to silky perfection, this soup is both nourishing and satisfying, ideal for cozy dinners or elegant entertaining. Garnished with fresh parsley, it’s a vibrant and nutrient-packed dish that’s as beautiful as it is delicious. Ready in under an hour, it’s perfect for busy weeknights or meal prep.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.

Step 4

While the leeks are cooking, peel and dice the russet potatoes into 1-inch cubes.

Step 5

Add the diced potatoes, chicken broth, coconut milk, bay leaf, and fresh thyme to the pot. Stir to combine.

Step 6

Season the mixture with sea salt, ground black pepper, and nutmeg. Increase the heat to bring the soup to a boil.

Step 7

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.

Step 8

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.

Step 9

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2877.4g)

Amount per serving	% Daily Value*
Calories	1421.2

Total Fat 30.3g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 0g
Cholesterol 80mg	0%
Sodium 5884.0mg	0%
Total Carbohydrate 248.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 45.8g
Protein 47.4g	0%

Vitamin D 0IU	0%
Calcium 553.0mg	0%
Iron 23.5mg	0%
Potassium 6339.8mg	0%

*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.

Source of Calories

Fat: 18.7%

Protein: 13.0%

Carbs: 68.2%