This Paleo Creamy Potato Leek Soup is a simple, comforting recipe the whole family will enjoy. With just a handful of ingredients it becomes a nourishing, dairy-free bowl that works well for Whole30 and cold-weather meals.
This recipe comes from Renee of Raising Generation Nourished, whose cookbook Nourished Beginnings Baby Food is full of family-friendly, nutrient-dense recipes—not just purees. The cookbook is designed to support feeding from baby to toddler and beyond, so the recipes are useful for the whole household. I wanted to share this soup because it tasted great and was universally enjoyed at my table: my 12-month-old had some, and my husband and I both loved it. It’s definitely a keeper.
I kept the salt low so it would be suitable for my baby and let everyone season their bowl to taste. For my husband’s serving I cooked and added some sausage; it made the meal heartier and complemented the silky texture of the soup.
The soup achieves a rich, creamy texture without coconut cream or milk—the potatoes make it smooth and velvety. The mild sweetness of the leeks and the buttery depth from ghee create a comforting flavor with minimal ingredients.
This recipe is also a great way to add bone broth into a meal where you don’t notice it directly—so you still get its benefits without sipping it plain. The result is flavorful, nourishing, and easy to prepare.
This soup is quick to make and uses everyday pantry ingredients. It’s versatile—serve it plain, garnish with chives, or top individual bowls with browned sausage or another protein.
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Paleo Creamy Potato Leek Soup
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Ingredients
- ⅓ cup fat to cook in such as lard, coconut oil, tallow or ghee (I used ghee)
- 5 medium to large potatoes rinsed and cubed
- 4 leeks sliced and rinsed of sand
- sea salt to taste I used ¼ teaspoon
- 3 cloves garlic coarsely chopped
- 8 cup bone broth
- 1 ½ teaspoons dried thyme
- pepper to taste
- chopped chives for garnish optional
- Chicken sausage cut and fried for topping (optional)
Instructions
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In a large soup pot, melt the ghee (or chosen fat) and add the cubed potatoes and sliced leeks with the salt.
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Cook over medium heat for about 10 minutes, until the potatoes are fork-tender and the salt has helped sweeten the leeks.
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Add the chopped garlic and cook for 1 minute more.
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Pour in the bone broth and add the thyme. Bring to a gentle simmer for about 5 minutes to blend flavors.
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Turn off the heat and use an immersion blender directly in the pot to puree the soup until smooth and creamy.
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Adjust salt and pepper to taste. Serve hot, garnished with chopped chives and optional browned sausage or other toppings.
Notes:
Nutrition Information
