Leeks are slow cooked with sweet potatoes in place of potatoes in this paleo (and whole30) spin on a classic, comfort food soup.
Valentine’s Day 2017, my husband made a potato and leek soup. I’ve seriously been thinking about it ever since, it was that good. I finally got around to ordering some leeks from my weekly Milk & Eggs delivery. When I asked for 2 leeks, I thought that meant I would receive 2 individual leeks. I got 2 bunches….of 4-5 leeks. We had lots of leek soup the last week! Which is a good thing because I ended up making this a couple different ways.
I made this once using russet potatoes and then again using white sweet potatoes and I have to admit I preferred the sweet potatoes. Sweet potatoes come in different colors like white, orange, and purple. I tend to use white sweet potatoes. Yes, you can substitute potatoes if you want. If you do, the recipe will still be whole30 compliant but no longer paleo.
Paleo, whole30, and vegetarian. If you substitute an oil like avocado oil or extra-virgin olive oil for the ghee then this recipe will be vegan as well. Personally I like to use ghee because it adds a buttery taste to the soup. Don’t know how to cut a leek? You can find instructions HERE.Print
- 4 leeks, sliced
- 2 lbs sweet potatoes, peeled & chopped
- 4 cups low-sodium vegetable broth
- 1/2 tsp thyme
- 1 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1 tbsp ghee
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3, LOW 4-6.
- Blend all the ingredients using your preferred method until smooth.
I like to blend my slow cooker soup with my immersion blender. Other options are using a food processor or even a normal blender.