This Paleo Creamy Potato Leek Soup is a simple, comforting recipe the whole family will enjoy. With just a handful of ingredients it delivers a silky, nourishing bowl that’s Whole30-friendly and dairy-free — perfect for chilly days.
This recipe is adapted from Renee at Raising Generation Nourished, whose cookbook Nourished Beginnings Baby Food includes family-friendly, nutrient-dense recipes suitable for babies, toddlers and adults. I chose this soup because it’s easy, flavorful, and something everyone at our table enjoyed — my 12-month-old, my husband and I all liked it, and it’s one I’ll make again.
I used very little salt so it would be mild for my baby; my husband and I added a pinch more to our bowls. For an extra protein boost, I cooked some chicken sausage to top his serving — it paired nicely with the creamy texture.
What makes this soup wonderfully creamy without dairy or coconut milk is the potatoes — they mash into a smooth, silky base. The leeks add a sweet, mild onion flavor while ghee (or another cooking fat) gives the soup a rich, buttery finish. It’s also an easy way to incorporate nourishing bone broth into a meal where it enhances flavor without tasting like plain broth.
This soup uses few ingredients but yields big flavor. It’s quick to prepare and makes a comforting, wholesome meal for the family.
If you’re interested in more nourishing family recipes, the cookbook mentioned earlier is a useful resource for feeding real, wholesome foods to children and adults alike.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for updates.
Paleo Creamy Potato Leek Soup
Leave a review
Ingredients
- ⅓ cup fat to cook in such as lard, coconut oil, tallow or ghee (I used ghee)
- 5 medium to large potatoes rinsed and cubed
- 4 leeks sliced and rinsed of sand
- sea salt to taste I used ¼ teaspoon
- 3 cloves garlic coarsely chopped
- 8 cup bone broth
- 1 ½ teaspoons dried thyme
- pepper to taste
- chopped chives for garnish optional
- chicken sausage cut and fried for topping (optional)
Instructions
-
In a large soup pot, melt the ghee (or chosen fat) and add the potatoes and leeks with the salt.
-
Cook over medium heat for about 10 minutes, until the potatoes are fork-tender and the salt has drawn out juices that sweeten the leeks.
-
Add the garlic and cook for 1 minute.
-
Pour in the bone broth and add the thyme. Bring to a gentle simmer for about 5 minutes.
-
Turn off the heat and use an immersion blender right in the pot to puree the soup until completely smooth.
-
Adjust salt and pepper to taste and garnish each bowl with chopped chives if desired. Serve with optional fried chicken sausage on the side or as a topping.
Notes:
Nutrition Information
Carbohydrates: 94g
Protein: 28g
Fat: 16g
Fiber: 12g
Vitamin C: 102mg
