Potatoless Potato-Leek Soup

December 11, 2011 in Categories: , by

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Potatoes are a gray area food.  Some people include peeled potatoes in their paleolithic diets and some don’t.  My preference is not to, especially when there are such great tasting alternatives around.  This soup is a perfect example.  I have always loved potato leek soup, so I decided to experiment with a version of this soup devoid of potatoes.  I was pleasantly surprised to discover that replacing the potatoes with rutabaga and cauliflower resulted in an even more flavorful soup that still retained all the creamy goodness of the original.  This is definitely a good recipe to break out the butter from pasture-fed cows (you can omit the butter altogether if you are avoiding all dairy, or replace with pasture-fed tallow or lard).  I like this soup served with scallops or crab meat (as depicted).  A slice or two of Elena Amsterdam’s Paleo Bread is a welcome addition to the meal too.

Potatoless Potato-Leek Soup


  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped
  • 1 bunch of leeks (usually 3)
  • 1 medium rutabaga, peeled and cut into 1” cubes
  • 1 head of cauliflower, roughly chopped
  • 1 tsp salt, to taste
  • 12 cups chicken bone broth
  • 3 Tbsp unsalted grass-fed butter

1.    Clean leeks well and separate the green part of the leeks from the white.  Cut the white part of the leeks into ½” slices.  Chop the green part of the leeks fairly fine and set aside.
2.    Place the chopped onion, celery, rutabaga and white part of the leeks in a big pot with the chicken broth.  Bring to a boil over high heat, then reduce to a simmer.
3.    Simmer vegetable approximately 40 minutes, until rutabaga is soft.
4.    Add cauliflower and simmer another 15 minutes, until cauliflower is soft.
5.    Blend soup with an immersion hand blender (or in batches in a standing blender) until smooth.
6.    Add leek greens to the pot and simmer another 5 minutes, until cooked.
Stir in salt and butter.  Serve!


Thanks so much for this recipe. To be honest, I wasn’t even looking for a paleo recipe; someone gave me a bunch of leeks and I didn’t have any potatoes to make the usual soup. If this is the kind of food you guys eat on paleo, I need to take a closer look at the plan. Holy yummy soup, batman! Even my sort-of picky kids ate 2 bowls each (and completely ignored the grilled cheese that I made them to go with it). Only changes I made were to add pepper and then I put some hot sauce in mine (I suppose those aren’t on the plan, huh?) but even without those it was very good. I’ll be trying some other stuff from your page soon. Thanks again!

I love rutabagas. And this year I found out how easy they are to grow. This soup looks like a lovely change from roasting them.

I discovered malanga root at the grocery store by talking with the guy who brings out the produce. I keep wondering why I do not see it as a list of ingredient in creamy based soups. It makes the best beef stew and it has a neutral flavor. I slice it , cook it and then mash it with a hand masher. so easy please give it a try I do not think any one would be disappointed!

If I’m time poor would chicken stock suffice instead of the chicken bone broth?

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