AIP Friendly Leek and Sweet Potato Soup
This velvety, golden soup is the kind of bowl that feels like a reset — warming, deeply savory, and genuinely satisfying without leaning on any of the ingredients that make eating this way feel restrictive. Softened leeks build a sweet, silky base, while fresh ginger and turmeric add gentle heat and that gorgeous color that makes the whole pot look like something out of a wellness cookbook. Sweet potatoes bring natural creaminess and body, so once everything is blended smooth with full-fat coconut milk, the texture is luxuriously rich without a drop of dairy or any nightshade spices. Bone broth keeps it nourishing and deeply flavored, and a splash of apple cider vinegar at the end brightens the whole thing in a way that makes every other ingredient pop. It comes together in one pot with straightforward steps, which means less cleanup and more time actually enjoying dinner. Serves four, so it's perfect for a quiet weeknight or for batch-cooking a couple of portions to have ready through the week.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 1½ lb sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp coconut milk, for drizzling (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until the leeks are fully softened and beginning to turn golden at the edges, about 10–12 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute.
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