Creamy Sweet Potato and Leek Soup

Paleo Creamy Sweet Potato and Leek Soup
I was in Ireland a couple of weeks ago, for the last few days of our European getaway, and found myself inspired by a creamy bowl of potato and leek soup. Really I don’t require traveling halfway around the world to find inspiration for new recipes, those propagate from a simple walk through my local market, BUT it is more fun and sounds much more exotic to be inspired in a magical, foreign land!

And Ireland certainly was magical.

I grew up reading Maeve Binchy novels, so in a way it felt like I already intimately knew the local people and their spectacular land. But I quickly found out that reading about it and experiencing it are two very different things! Who knew, for example, that the lanes are so narrow and the foliage so close to the edge of the road? Maeve never warned me of that! Let’s just say that our rental car got a few scratches on the passenger side from outstretched branches…

I don’t think anything can prepare you for the breathless wonder of the Cliffs of Moher, or the haunting melodies of the Bunratty Castle, or the quaint charm of Clonakilty, or the refreshing bliss of a cold cider enjoyed in the warm and salty air of Inchydoney. These things simply must be experienced firsthand.

IRELAND 2016

And then there was that bowl of creamy potato and leek soup…which you can experience by trying this dairy-free, sweet potato version of the recipe here. Enjoy!

Creamy Sweet Potato and Leek Soup
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 12

  • 4 strips bacon
  • 2 leeks (whites and part of greens) thinly sliced
  • 3 Tablespoons coconut oil
  • 3 large sweet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 (13.66 oz) can coconut milk, full fat
INSTRUCTIONS

  1. Place a large soup pot over medium high heat and add the 4 strips of bacon. Fry until crispy. Remove the bacon from the pot and place on a cutting board to cool. Roughly chop.
  2. Add the sliced leeks to the pot and sauté in the bacon grease until tender.
  3. Add the coconut oil, cubed sweet potato and chopped bacon to the pot. Cover and cook, stirring occasionally, for 12 minutes, or until the sweet potato cubes are tender.
  4. Add the broth and bring to a simmer. Use an immersion blender to liquefy the soup. Add the can of coconut milk and blend until fully combined. Bring the soup to a simmer and serve hot. Enjoy!
NUTRITION

Calories: 210     Fat: 14g     Carbohydrates: 14g     Sugar: 2g     Sodium: 539mg     Fiber: 3g     Protein: 7g    

Paleo Creamy Sweet Potato and Leek Soup

Comments

  • Barbara August 8, 2016 at 1:18 pm

    I’ve made a variation of this soup.
    While the sweet potatoes and leeks are cooking, steam 2 – 3 cups of spinach.
    When the sweet potatoes and leeks are cooked, remove 3/4 of them (along with enough of the liquid to make a thick broth) and puree in a food processor.
    When the spinach is steamed (5 – 7 minutes) chopp it into spoon-sized pieces.
    Add the pureed veggies and spinach back to the soup and serve.

    • Diana August 8, 2016 at 6:34 pm

      Hello Barbara,

      I’m glad you enjoyed the recipe. I love to hear that you were able to customize it to your preferences. Thanks for sharing. Keep it up!

      Happy cooking! 🙂

  • Maeve Chambers August 8, 2016 at 3:32 pm

    I am so glad you enjoyed Ireland. It is magical until you have to “enjoy” the wind and rain winter and summer! As an Irish person I love potatoes, but I cannot develop a taste for sweet potatoes. All I read now seems to say we should only be eating sweet potatoes. Can you tell me what is wrong with the regular white potato?

    • Diana August 8, 2016 at 6:43 pm

      Hello Maeve,

      Regular white potatoes have a high glycemic index which increases your blood sugar, not good! They’re also much starchier and carb loaded than sweet potatoes. Sweet potatoes are a great alternative for just about anything you’d use a white potato for.

      Happy cooking! 🙂

      • Maeve Chambers August 9, 2016 at 12:08 pm

        Thanks Diana. I guess I will have to keep working on developing a taste for them so!

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