You’re probably looking at me right now like I have grown 7 extra heads. How on earth can I have a Leek & Sweet Potato Soup recipe that isn’t a gloriously orange-hued?
Here’s the thing. When I came up with this Leek & Sweet Potato Soup, I was thinking of the classic version, made with leeks, (nightshade-laden) white potatoes and enough dairy products to feed a small bovine. I didn’t want to use white potatoes since I wanted everyone to be able to enjoy this soup, including people who were either on a Whole 30 or following Autoimmune Paleo. I needed a potato substitute, but your standard issue orange version is just way too sweet: it would totally overpower the subtle leek flavor. Cauliflower – no matter how many people have tried to tell me otherwise – doesn’t work for me as a potato-type flavor. It has way too much of a cabbage-like overtone. Dangit.
Sweet Potatoes Aren’t Always Orange
So what did I use here? White sweet potatoes! Did you know that sweet potatoes come in a veritable rainbow of colors? They can be white, yellow, orange, purple or even brown. Sometimes the color of their skins is completely different to the color of their flesh. I decided to use the white variety (which has a tan colored skin) for this Leek & Sweet Potato Soup because they are starchy like a white potato but they don’t have the overwhelming sweetness of their orange cousins. The other neat thing about the white sweet potato? When you puree them into soups, they help create a cream-like texture. Yay!
I didn’t just rely on the white sweet potatoes to evoke the silkiness of a good traditional Leek & Potato Soup – I also added some coconut milk at the end, which tipped this Leek & Sweet Potato Soup right over into “are you sure there’s no dairy in this?” territory. One last thing: don’t skip the dried thyme leaves. The thyme rounds out these simple homey flavors beautifully – and is probably the added little touch that will make people beg for the recipe!
I garnished my Leek & Sweet Potato Soup with some extra sliced green onions and bacon bits. Because, bacon.
It’s also included in Phoenix Helix’s Roundtable of 100% Autoimmune Paleo recipes – go take a peek!
- Heat a large dutch oven over low-medium heat. Add the coconut oil, chopped leeks and ½ tsp of the sea salt. Saute the leeks until they begin to release water, about 5 minutes, stirring frequently so that they do not brown.
- Turn the heat down to low and continue to cook the leeks until they soften, about 15 minutes, stirring occasionally so that they do not stick.
- Add the remaining sea salt, stock, diced white sweet potatoes and dried thyme leaves. Turn up the heat to bring the stock almost to a boil, then reduce the heat so that it comes to an even simmer. Cook until the white sweet potatoes are just tender, about 15 minutes.
- Stir through the coconut milk and cook for a further few minutes, until the soup is warmed all the way through.
- Use an immersion blender to carefully puree the soup in the pan before serving.
This recipe is Whole 30 and Autoimmune Paleo compliant.
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