Leek and Yukon Gold Potato Soup sounds like a recipe straight from Game of Thrones… AMIRIGHT?!
Which seems super fitting as the final season premier is upon us!! I might just make this Leek and Yukon Gold Potato Soup to celebrate!
It’s pretty crazy that I avoided Game of Thrones for so long while everyone raved about it ALL THE TIME. I just thought, there is no way I am going to like this show. Side note: I have this weird complex where if a lot of people like something, I end up thinking I’m gonna hate it. Weird, but true.
Well last Spring, Baylen and I binged all 7 seasons and are completely obsessed. Not only did we binge them all last Spring, we are re-binging them before watching season 8. Aggressive, yes- but. I feel like I understand so many of the snarky comments re-watching all of it. And I love it.
Anywho, it’s Spring!!
Which means bright colors, Easter, and new foods in season! Yay! I am especially excited about leeks to cook all of the leek recipes my heart desires.
Now, I don’t know if you know this but, I may or may not have deemed myself the queen of soups. I know, I know pretty cocky… but I happen to make some pretty delicious masterpieces in all things bowls. This Leek and Yukon Gold Potato Soup is no exception to that rule.
If you don’t know what the heck a leek is….
Leeks come from the onion family. They do have a onion taste, but are much milder in flavor. This makes it the perfect complement to the potatoes and bacon in this Leek and Yukon Gold Potato Soup. Leeks are in season until May, so I basically have been trying to sneak in as many leek recipes I can until then!
And yes, this Leek and Yukon Gold Potato Soup is Whole30 and Paleo!
To make this soup creamy while being on Whole30 Nutpods came in clutch!!! The combination of the pureed potatoes and Nutpods it was a creamy, dreamy, soupy wonderland!! And if this is one of the first leek recipes you’ve ever made, it’s a good place to start!
Leek and Yukon Gold Potato Soup
- 6-8 Slices No Sugar Added Bacon
- 3 tbsp of Ghee
- 2 pounds, Yukon Gold Potatoes, cut into chunks
- 4 Leeks, washed and sliced- stems removed
- 1 Shallot, diced
- 1 tbsp Garlic, minced
- 1 Lemon, juice
- 2 tbsp White Wine Vinegar
- 6 cup, Chicken Stock
- 4 Thyme Sprigs
- 2 Bay Leaves
- 1 cup Nutpod- original
- Optional: Dash of Cayenne
- Salt and Freshly Cracked Black Pepper
- Chives, chopped
Preheat oven to 400 degrees
Lay bacon on sheet pan, do not overlap
Once oven is preheated
Put bacon into oven Cook for 8 minutes
Pull bacon out flip with fork and cook for an additional 4 minutes or until bacon is done
Remove from oven, using fork remove bacon from sheet pan and on to a paper towel line plate
In large stock pot
Heat ghee, leeks, shallots, and garlic and stir allow to cook until fragrant and translucent
Add lemon juice and vinegar
Stir and allow to cook down
Add potatoes, chicken stock, bay leaves, and thyme
Cover and cook until potatoes are fork tender
Remove thyme sprigs and bay leaves
Add soup to blender and blend until smooth, you may want to do this in batches
Add back to stock pot
Season with salt and optional dash of cayenne
Stir in nutpod
If it is too thin allow to cook uncovered to thicken
When the desired consistency is reached turn off heat
Chop up bacon into crumbles
Serve soup topped with crumbled bacon, chopped chives, and freshly cracked pepper