I have no doubt that homemade soup will always be my daughters favorite dish. She devours every version that I make. She had her first day back at school today after winter break and I knew that she would be so happy to come home to a pot full of creamy and comforting potato leek soup. She took one bite and said ‘this is heaven’ (she is my daughter all the way).
*post updated 8/29/19
This velvety soup has no cream in it at all, yet it is so rich and decadent. For the broth, I used my favorite bone broth to add even more nutrients and flavor. I try to buy good quality broth or make homemade because it makes a big difference in flavor. Unsweetened almond milk was my ‘cream’ of choice for this recipe. It adds that creaminess without altering the flavor. I don’t mind the flavor of coconut milk, but my husband isn’t a huge fan. You can use whatever you prefer, both are equally delicious.
I love leeks. They have a beautiful delicate onion flavor that pairs perfectly with the potatoes. My biggest tip for working with leeks is to slice them down the middle and hold them upside down under running water to get any sand and sediment out. They can be really dirty and you don’t want that grittiness ending up in your soup. You also only want to use the white and light green parts of the leek, discarding the dark green section.
If you are doing a Whole30, be sure to check the labels on your bacon. Pederson’s Farms and Garrett Valley Farms are my favorite compliant brands. But when I am not doing a round, I am not too concerned if there is a little added sugar in my bacon. There are still lots of great brands out there that are good quality at an affordable price.
Used in This Recipe:
More Recipes You Will Love:
This post may contain affiliate links. Please read my disclaimer.
Potato Leek Soup - Paleo/Whole 30
- 2 Tbls Ghee
- 3 Leeks sliced
- 2 Stalks Celery Diced
- 3 Cloves Garlic Minced
- 4 Russet Potatoes Peeled & Cubed
- 3 Cups Broth I use Bonafide Provisions
- 1 Cup Almond Milk Plain, Unsweetened
- 1.5 tsp Salt
- 1/4 tsp Ground Pepper
- 1/8 tsp Pepper Flakes
- 4 Strips Bacon
- 3 Tbls Chives
- Cook bacon in a skillet until crisp, then crumble and set aside
- Heat a large soup pot over medium/low heat and add ghee
- Add in the leeks and celery and cook until tender and translucent, stir occasionally to keep from burning or sticking to the bottom of the pot
- Add in garlic and cook an additional minute while stirring
- Add in the potatoes and broth, bring to a boil and then reduce to a simmer. Cook until the potatoes are very tender
- Turn off the heat, add in salt, pepper and pepper flakes
- Use an immersion blender to puree the soup in the pot or blend in batches
- Stir in almond milk one 1/2 cup at a time until desired consistency is reached
- Serve with crumbled bacon and chives
- Cut up bacon and turn IP to saute mode. Cook the bacon until crisp and use slotted spoon to remove and set aside. (if there is a lot of fat remaining, use spoon to remove some)
- Keep Instant Pot on saute mode and add in the ghee. Let the ghee melt and then add in the leeks, celery, and garlic. Let saute for 2-3 minutes
- Add in the potatoes, broth, 1/2 cup almond milk, and seasonings and then seal the lid and steam valve. Hit the manual pressure button and time it for 5 minutes
- When done, release the steam and then use immersion blender to puree the soup or blend in a blender (leave room for steam to escape) add remaining 1/2 cup of almond milk if desired and top with cooked crispy bacon and chives