I absolutely love this simple, creamy, and comforting Paleo Potato Leek Soup. It only requires a few ingredients and omits all gluten and dairy, and you don’t need to add much salt so you don’t need to feel guilty after eating three bowls like I did. You can leave it chunkier or keep it smooth, as my family likes it. Totally easy and delicious for lunch or dinner, or both, and makes great left overs.
Ingredients:
3 large white sweet potatoes, peeled and cubed
2 tbs avocado oil
1 shallot, chopped
3 leeks, washed and chopped (only white and light green parts)
1 tsp salt
1 tsp pepper
3-4 thyme sprigs
1 bay leaf
6 cups vegetable broth
chopped green onion for serving
Directions:
- Add white sweet potatoes to slow cooker.
- Add oil to medium pan over medium-high heat. Add shallots and leeks, and cook until soft, about 3-4 minutes. Add onion mixture to slow cooker.
3.Add salt, pepper, thyme, and bay leaf to slow cooker. Pour in broth.
4.Cover and cook on low for 8 hours or on high for 4 hours. Uncover and blend to desired consistency using a blender or immersion blender right in the pot. Top with fresh chopped green onion.
