Potato Leek Soup

(from epcasey’s recipe box)

Made with cabbage, whole 30

Source: Teaspoonliving.com

Prep time: 5 minutes
Cook time: 40 minutes
Serves 4 people

Categories: Soup, whole30


  • 2 medium leeks, stalks removed and coarsely chopped*
  • 1 medium yellow onion, chopped
  • 3 sticks celery, chopped
  • 2-3 carrots, peeled and chopped
  • 5 medium yellow potatoes
  • 1/2 head of white cabbage, chopped
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon cayenne pepper, plus more to taste
  • 1/2 teaspoon black pepper
  • *All the veggies can be roughly chopped because they are going to get pureed at the end!


  1. Pour the olive oil into a large soup pot. On medium heat, saute the leeks, onions, celery, and carrots for about 10 minutes. Add the potatoes and broth. Bring to a boil and reduce to a simmer. Simmer for about 15 minutes, or until the potatoes are softened. Add the cabbage and spices. Simmer for another 10-15 minutes until the cabbage is softened. With an immersion blender, puree all the ingredients until all the vegetable chunks are smooth.

  2. Serve hot and garnish with chopped chives or spring onions.

  3. Notes

  4. If you don’t have an immersion blender, you can pour your soup into a regular blender.

  5. Feel free to sub the yellow potatoes for red potatoes, russet potatoes, or even sweet potatoes (sweet potatoes would be true paleo as there is a debate whether white potatoes comply).

Email to a friend | Print this recipe | Back