Happy Paleo Monday! I’ve the perfect recipe for a crisp fall day for you today. One of my favorite “regular” soups is potato leek so, of course, I needed to create a paleo potato leek soup to fill the void now that the weather is cooling down. This is one you’re going to want two bowls of!

I infused my potato leek soup with a little bit of Thai flavors and also tossed in some sweet potatoes for an added punch of vegetables. The result is a deliciously creamy soup that is perfect for the cold weather months.

**I know some people don’t consider white potatoes to fall within the paleo guidelines. If you are in that camp, just substitute the white potatoes for all sweet potatoes.**

Paleo Potato Leek Soup

1 Tbsp ghee
2 leeks, chopped
1 Tbsp Thai curry powder
1 1/4 cup potatoes, cubed
1 1/4 cup sweet potatoes, cubed
1 can full fat coconut milk
1 cup water
1/8 tsp crushed red pepper

Let’s Make It:

1) Heat ghee in large soup pot over medium heat. Add leeks and saute for 5 minutes. Stir in curry powder and cook for an additional minute.

2) Add potatoes, sweet potatoes, coconut milk, water and crushed red pepper. Bring to a boil and then reduce to a simmer. Simmer for 15 to 20 minutes or until the vegetables are tender. 

3) Using an immersion blender, blend soup until desired consistency.

I like to leave some of the potato pieces whole. You can easily puree the entire batch though for a  smooth and creamy soup. Totally personal preference. Toss some fresh cilantro on top for the perfect garnish.

Important Items Used in This Recipe:

Large Soup Pot // Ghee // Thai Curry Powder // Immersion Blender

Paleo Potato Leek Soup

2015-10-11 20:27:08

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Ingredients

1. 1 Tbsp ghee
2. 2 leeks, chopped
3. 1 Tbsp Thai curry powder
4. 1 1/4 cup potatoes, cubed
5. 1 1/4 cup sweet potatoes, cubed
6. 1 can full fat coconut milk
7. 1 cup water
8. 1/8 tsp crushed red pepper

Instructions

1. Heat ghee in large soup pot over medium heat. Add leeks and saute for 5 minutes. Stir in curry powder and cook for an additional minute.
2. Add potatoes, sweet potatoes, coconut milk, water and crushed red pepper. Bring to a boil and then reduce to a simmer. Simmer for 15 to 20 minutes or until the vegetables are tender.
3. Using an immersion blender, blend soup until desired consistency.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/