Potato Leek Soup - Paleo/Whole 30
A creamy and comforting Paleo & Whole 30 soup that the whole family will love
Servings 4 Servings
Calories 377kcal
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
Nutrition
Calories: 377kcal | Carbohydrates: 53g | Protein: 8g | Fat: 15g | Fiber: 4g