These warm and rainy spring days make me think about Paleo leek and potato soup. I’ve been eating more greens, but today’s weather calls for soup to accompany my plate of fresh lettuce, spinach, violet flowers, dandelion leaves, chickweed, and sprouts. These early spring greens help to detoxify the body and aid in the awakening process after a long (or not-so-long in my case) winter.
I’m still making a few soups, but the recipes feel lighter and more energizing than the soups we eat mid-winter. One of my recent favorites has been a creamy ginger carrot soup with just enough ginger to awaken the palate. And now this Paleo leek and potato soup that incorporates the aliveness of leeks and dill. Both are the perfect side dish to these fabulous greens that are bursting in flavor and abundance.
I hope you enjoy this Paleo leek and potato soup as much as we did!
- 2 Tbsp bacon grease or other solid fat
- 3 large leeks, washed and roughly chopped
- 7 cups chicken stock
- 3 lbs Yukon gold potatoes, diced
- 2 zucchinis, peeled and diced
- 1 tbsp sea salt, more to taste
- 1 tsp thyme
- 1 tsp tarragon
- Pepper, to taste
- 1/2 cup chopped fresh dill
- Wash the leeks by removing the bottom of the leek and cut leek lengthwise. Break the pieces apart and submerge in water. Dry by shaking off excess water. Roughly chop leeks.
- Using the sauté function of an electric pressure cooker sauté leeks in bacon grease for approximately 5 minutes or till they become soft.
- Chop potatoes, and peel and dice zucchinis while leeks are cooking. You don't have to discard the zucchini peels, but it will change the color of your soup.
- Add chicken stock, potatoes, zucchinis, spices, salt, and pepper to the pressure cooker and cook at high pressure for 15 minutes, releasing the pressure when it has slightly cooled.
- Puree with an emersion blender or with a blender in batches.
- Adjust salt to preferred taste, top with fresh dill, and enjoy.
- You may want to add less salt if you're using a store bought chicken stock that's already salted.
- You can make this same soup on the stovetop if you don't have an electric pressure cooker. Simply sauté the leeks, add additional ingredients and simmer for approximately 20-30 minutes or till potatoes are extremely soft.