Potato Leek Soup – Paleo/Whole 30
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:
Instant Pot Chicken Pot Pie Soup
Perfect Pot Roast with Veggies & Gravy
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Potato Leek Soup - Paleo/Whole 30
Ingredients
- 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
Instructions
Stovetop
- 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
Instant Pot
- 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
Hi Sara. Is there a particular flavor of broth I should use?
Flavor was nice, but with following the instructions, you end up emulsing the leaks in potatoes, creating a green soup, not the most appealing, but still tasted fine.
The only thing I would change is (a) more bacon (I’m a bacon fiend, so this is almost always the truth no matter what recipe – so this isn’t a fault of the recipe, it’s my own issue), and (b) add thyme. I added it out of instinct since there are no other herbs in it, and it was SO spot on! Wonderful recipe and I love that it’s paleo! My friends think I can’t have anything fun, whereas I think they are stuck in their own heads when it comes to eating better.
Hi, I’d really like to try this recipe but I will be using homegrown potatoes. Do you have a rough weight for the potatoes? Thanks
Hi Deirdre, it would be about 3-4 lbs of potatoes. Enjoy!
Hi! Have you tried freezing this with success?
this was delicious! i didnt add the almond milk and used extra broth and an extra potato instead. so good!
I am so glad to hear this, thank you for sharing!
Made this tonight using the instant pot directions. It was delicious!
Have you tried using cauliflower as a thickener rather than almond milk? I was just curious.
Hi Tracy, I have not but I really think it would work well!
Looks delicious! Is there a particular brand of almond milk that you use that is Whole30 compliant?
My favorite compliant almond milk is from Califia Farms, they have a plain unsweetened version that is compliant.
Hi Sara. I’m wondering what the measurement is for the leeks. They aren’t mentioned in the ingredients, just the instructions.
Hi Vicki! Thank you for catching that, I used the white and light green parts of 3 leeks. I will edit the recipe now.