There are many different styles of potato leek soup, from the almost bisque like consistency of vichyssoise, to the more creamy thick pureed version most of us are familiar with (I have already posted this recipe for Potatoless Potato-Leek Soup which is more this style), to the rustic chunky soup that this version replicates.
Why no potatoes? Potatoes have found a place within the paleo diet, however they are a nightshade. Nightshade sensitivity is very common and I, myself, am extremely sensitive. This soup gets its creaminess from a green plantain and from coconut cream (or full fat coconut milk) and it’s potato-like chunks from turnips (you could also use rutabaga). The green plantain is the magic here. You definitely want the starchy neutral flavor of green plantains. I grated mine on a box grater. Right around 20 minutes of simmering, the grated plantain just melts away and thickens the broth amazingly.
- 3 thick slices of bacon, chopped
- 1 green plantain, peeled and grated
- 4 cups chicken broth
- 2 pounds turnips, cut into 1″ cubes (about 5-6 cups)
- 1 bunch leeks, sliced (about 5-6 cups)
- 1/4 cup parsley, chopped (optional)
- 1 cup coconut cream (or full fat coconut milk)
- 1/2 tsp salt or truffle salt, to taste
- Add chopped bacon to a large saucepot or small stockpot and heat over medium-high heat. Cook, stirring occasionally, until bacon has browned, about 10 minutes.
- Add turnips, grated plantain, leeks and broth (yep, just throw everything in there). Bring to a boil then reduce heat to maintain a rapid simmer.
- Simmer for 20-25 minutes.
- Stir in coconut cream and parsley. Cook 2-3 minutes. Taste and add salt if needed.
Watch this video from my YouTube Channel to learn more about green plantains: