AIP pressure cooker leek and sweet potato soup

Did you ever have one of those moments where you were eating and you wished everyone else around you would just shut up?!  I had one of those moments with this one yesterday…the soup/sauce itself is super simple, but, its potential is nothing short of awesome!  My kids went back for seconds with this one!

I had some leftover garlic mashed sweet potatoes, so, I took that, topped it with my new sauce and some leftover carne asada, drizzled with some amazing white truffle oil (I did NOT share my truffle oil with my kids-they do not appreciate the cost of such a delightful ingredient!).  I can neither confirm nor deny that I had some again at around midnight…

AIP pressure cooker caramelized leek and sweet potato soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This soup is great on its own, or also used as a sauce or topping.  I had lots of fun with this one, and it comes together super fast!

Course: Appetizer, Dinner, Main Course, Sauce, Side Dish, Soup
Keyword: AIP Appetizer, Gravy, Instapot, Main, Pressure Cooker, Sauce, Side Dish, Soup
Servings: 8
by: Jen Gault | JenPartyOf7.com
Ingredients
  • 2 tbsp bacon lard, or any other fat of choice
  • 1 tbsp fresh minced garlic
  • 2 leeks, thinly sliced using only the white and lighter green portion
  • 3 white sweet potatoes, peeled and diced larger chunks are good
  • 1 can of coconut cream you can also refrigerate a can of coconut milk overnight and skim the cream off of that
  • 1 tsp Himalayan salt or to taste
  • finely diced chives, or dried chives for garnish
  • 4 cups chicken broth for a richer flavor, use bone broth
Instructions
  1. Turn on pressure cooker to saute function, add sliced leeks and cook until they're sweet and fragrant.  Add garlic, cook for a minute or two more. 

    Add potatoes and broth into your pressure cooker and cook for 30 minutes. 

    Release pressure add salt, coconut cream and blend with an immersion blender, if you don't have one of these, you can pour and blend in a blender or food processor...but, I highly recommend getting one, they're not too expensive and make for quick clean up with sauces.  

    At this point, add more salt, if needed.  If your sauce/soup is too thick, add more broth or cream, depending on taste.  

Recipe Notes

 

I had some leftover carne asada so, I took my newfound delicious sauce/soup, some leftover mashed garlic sweet potatoes that I had, and made this...I drizzled just a teaspoon or so of some white truffle oil on top and it was just so yummy.  It reminded me of this creamy risotto.  (insert drooling here)

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2 Comments

  1. Mama Juju on July 14, 2018 at 4:20 am

    Sounds really yummy

    • Jen on July 16, 2018 at 7:11 pm

      If you come visit, I’ll make it for ya!



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