Leek, Potato, and Tomato Soup

Sweet Pea Living | Leek, Potato, and Tomato Soup | Paleo | Whole30 | Low-Carb

As some of you may know from my Instagram story, our home has a bit of a potato problem. My husband bought 20 pounds of potatoes at Costco recently (“but honey, they’re so cheap!”). I have been wracking my brain to create some new recipes with them and came up with this hearty Leek and Potato soup! This recipe is not only easy to make, it’s also a savory vegetarian soup bursting with flavor.

Sweet Pea Living | Leek, Potato, and Tomato Soup | Paleo | Whole30 | Low-Carb

If you’ve never tasted or cooked with leeks before, they are very similar to green onions in both taste and texture, only much larger. To prepare a leek, first cut off the tough, dark green leaves and the stringy root. Then, slice it in half lengthwise and separate the layers and remove any dirt with cold water. Lastly, chop the leek into thin slices. If you need help following these steps, check out these instructions.

Sweet Pea Living | Leek, Potato, and Tomato Soup | Paleo | Whole30 | Low-Carb

A classic leek and potato soup contains heavy cream, creme fraiche, and lots of butter. I obviously hesitated to include these ingredients because wanted a soup that was satisfying and flavorful, but also healthy! At the last minute, I decided to add tomato paste and sun-dried tomatoes to fill in for the missing fatty flavors. I am so glad that I did! The tomatoes add a satisfying acidic taste that perfectly complements the leeks and potatoes.

Sweet Pea Living | Leek, Potato, and Tomato Soup | Paleo | Whole30 | Low-Carb

If you’re looking for an easy vegetarian dish (or if you’re like me and need to use up some extra potatoes), this is the recipe to try! As always, when you try out this recipe let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! We love it and I know you will too!

Leek, Potato, and Tomato Soup


 

AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

INGREDIENTS
 2 tbsp ghee or butter
 2 large leeks, cleaned and sliced
 1 tbsp garlic, minced
 1 small yellow onion, diced
 5 medium-sized russet potatoes, peeled and diced
 2 cups chicken stock or vegetable broth
 1 cup coconut milk
 1 cup water
 6 oz can tomato paste
 ¼ cup sundried tomatoes
 ½ tsp salt
  tsp dried marjoram
 2 sprigs of fresh thyme, or ½ teaspoon dried thyme
 2 bay leaves
GARNISH
 fresh parsley, chopped
 Tabasco sauce
 salt and pepper, to taste

INSTRUCTIONS
1

Melt ghee (or butter) in a large stock pot over medium heat. Add leeks, garlic, and onion. Saute until soft, about 5 minutes.

2

Add potatoes, chicken stock, coconut milk, water, tomato paste, salt, marjoram, thyme, and bay leaves. Mix well and simmer for 30 minutes, until potatoes are soft.

3

Remove bay leaves. Serve hot and enjoy!

Ingredients

INGREDIENTS
 2 tbsp ghee or butter
 2 large leeks, cleaned and sliced
 1 tbsp garlic, minced
 1 small yellow onion, diced
 5 medium-sized russet potatoes, peeled and diced
 2 cups chicken stock or vegetable broth
 1 cup coconut milk
 1 cup water
 6 oz can tomato paste
 ¼ cup sundried tomatoes
 ½ tsp salt
  tsp dried marjoram
 2 sprigs of fresh thyme, or ½ teaspoon dried thyme
 2 bay leaves
GARNISH
 fresh parsley, chopped
 Tabasco sauce
 salt and pepper, to taste

Directions

INSTRUCTIONS
1

Melt ghee (or butter) in a large stock pot over medium heat. Add leeks, garlic, and onion. Saute until soft, about 5 minutes.

2

Add potatoes, chicken stock, coconut milk, water, tomato paste, salt, marjoram, thyme, and bay leaves. Mix well and simmer for 30 minutes, until potatoes are soft.

3

Remove bay leaves. Serve hot and enjoy!

Leek, Potato, and Tomato Soup

Sweet Pea Living | Leek, Potato, and Tomato Soup | Paleo | Whole30 | Low-Carb

7 thoughts

    1. This was my first time cooking with leeks and I was wondering what most people do with the green tops! It seems like such a waste to throw them out. I’ll have to try that homemade stock idea. Thanks for the tip! Also, we are SO CLOSE to finishing off the potatoes. I see some hash-browns in our future this weekend…

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