Paleo Potato and Leek Soup

Creamy, nourishing, and irresistibly flavorful, this Paleo Potato and Leek Soup is the ultimate comfort food with a healthy twist. Featuring sweet potatoes for a natural touch of sweetness, tender leeks, and a medley of carrots and celery, this recipe is a nutrient-packed take on the classic soup. The addition of rich coconut milk creates a luxuriously creamy texture without dairy, making it both paleo-friendly and perfect for those following a clean eating lifestyle. Seasoned with fresh thyme and a hint of garlic, every spoonful is bursting with warmth and aromatics. Ready in just under an hour, this wholesome soup is easy to prepare and perfect for cozy weeknight dinners or meal prep. Serve it steaming hot and enjoy a bowl of delicious, dairy-free comfort that’s as satisfying as it is nutritious!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel the sweet potatoes and carrots, then chop them into 1-inch cubes. Chop the celery stalks, and mince the garlic cloves.

Step 3

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.

Step 4

Add the sweet potatoes and carrots to the pot and stir to combine with the leeks and celery.

Step 5

Pour in the chicken broth, ensuring the vegetables are mostly covered. Add the bay leaf and thyme to the pot.

Step 6

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.

Step 7

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.

Step 8

Stir in the coconut milk and season with salt and black pepper. Taste the soup and adjust the seasoning if needed.

Step 9

Simmer the soup gently for another 5 minutes to ensure everything is heated through.

Step 10

Serve the soup hot, garnished with additional fresh thyme if desired.

Nutrition Facts

Serving size	(2179.2g)

Amount per serving	% Daily Value*
Calories	992.2

Total Fat 30.6g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 5016.4mg	0%
Total Carbohydrate 161.7g	0%
Dietary Fiber 22.0g	0%
Total Sugars 56.6g
Protein 26.2g	0%

Vitamin D 0IU	0%
Calcium 551.9mg	0%
Iron 16.2mg	0%
Potassium 2668.8mg	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: 26.8%

Protein: 10.2%

Carbs: 63.0%