This soup is not only healthy but super easy, quick + adaptable! This recipe was a staple in our house growing up and has become one in our home as well. It’s also husband approved! The original recipe is from Cooking Light. I jazzed this Potato Leek Soup up with white wine, bacon + made it dairy-free!
This certainly is a challenging time, isn’t it? It has definitely been hard on me physically, mentally + emotionally. I like to cook, but Jeez Louise I’ve been in the kitchen a lot these days. I know I’m not the only one who feels this way! Especially during this time, I love meals like this that are simple, come together fast + don’t have very many ingredients…I also love a quick protein. Quick, easy and tasty meals are something I think we all need more of right now for our physical, mental + emotional health!
This Potato Leek Soup reminds me of my mom, which makes it even more comforting. I sure do miss her! I am blessed to have her living so close where I can stop by and talk from the car but it’s not the same as sitting on her couch cozy-ed up with a hot cup of tea. Prayerfully soon!
This recipe is also great because it is easily adaptable to the ingredients you have on hand…
Sub onions instead of leeks, fresh thyme for dried, leave out the wine and/or bacon, use real cream or milk if dairy doesn’t bother you, so may options! I believe now more than ever it’s important to not get too caught up in getting the exact ingredients + using what you have on hand. Saves on the budget and stress!
I believe that food is our best medicine and food that is not only healthy (the bone broth is so good for you) but also lifts your spirits is good for your mental + emotional health as well:).
I pray you are staying healthy (mentally, physically + emotionally) and I hope this little recipe takes a little bit of the stress off:).
A cheerful heart is good medicine, but a crushed spirit dries up the bones.
Proverbs 17:22
P.S. If you would like more help with recipe planning be sure to subscribe and grab my 4 Recipes Out of One Roasted Chicken Meal Plan Recipe Guide.
Potato Leek Soup {GF, DF, Paleo, Whole30}
Ingredients
- 1 package bacon {nitrate + sugar-free for Paleo}
- 2 tbsp extra virgin olive oil
- 3 cups leeks (trimmed to white + light green parts, cut in half + cleaned) thinly sliced (about 2 leeks)
- sea salt + fresh ground pepper, taste
- 1/4 cup white wine
- 6 cups yukon gold potatoes {about 8 sm-med potatoes), large diced
- 1 handful fresh thyme sprigs
- 4 cups chicken bone broth
- 1/3 cup coconut cream or whole canned coconut milk
Instructions
- Preheat oven 425 degrees. Line a sheet pan with parchment paper or tin foil and lay the bacon in a single layer, leaving some room in between pieces. Cook bacon until slightly-under crisp. Cooking times vary depending on the thickness of bacon and how fresh (should be about 15-20 minutes, but check at 10). Set aside to cool.
- In a large saucepan, stock-pot of dutch oven heat evoo over medium heat. Add leeks, sprinkle with sea salt and saute until soft, about 5 minutes (try not to brown).
- Note: some chopped garlic would be great to add here:).
- Next, add in white wine and cook down for a minute or so.
- Add in potatoes and thyme, and sea salt + pepper + stirring.
- Now add in the broth. Bring to a boil. Then turn the heat down to simmer. Simmer for about 20 minutes, until potatoes are very fork-tender.
- Remove thyme sprigs. Use a potato masher to mash until soup is still a little chunky. You could also try pureeing if prefer.
- Add in the coconut cream/milk and stir. Give a taste to see if you need more sea salt + pepper. Cut bacon into pieces and sprinkle on top. Sprinkle with more fresh thyme if desired + fresh cracked pepper.
- Enjoy!
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