Name: Nightshade-Free Potato & Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 leeks, washed; 2 tablespoons fat of choice; 1/2 yellow onion, chopped; 1 1/2 pounds white sweet potatoes, peeled and chopped into 1-inch pieces; 1 teaspoon truffle salt; 2 cups homemade beef bone broth; 1/2 cup coconut milk; For serving: chopped green onion and sunflower seeds (omit seeds for AIP elimination phase)

Scale

Ingredients

2 leeks, washed
2 tablespoons fat of choice
1/2 yellow onion, chopped
1 1/2 pounds white sweet potatoes, peeled and chopped into 1-inch pieces
1 teaspoon truffle salt
2 cups homemade beef bone broth
1/2 cup coconut milk
For serving: chopped green onion and sunflower seeds (omit seeds for AIP elimination phase)

Instructions

Chop both leeks and separate the white/light green and the green parts in two different bowls.
Heat your fat of choice in the Instant Pot insert using the “Saute” function. Add chopped white/light green leeks and yellow onion to the pot and stir to coat in the oil. Sautee for 10 minutes until lightly browned and tender.
Add sweet potatoes, truffle salt and the bone broth to the insert. Turn Saute function off, seal the lid, and turn the “Manual” cook time to 8 minutes.
Vent the lid immediately and let cool for a few minutes before transferring to a high-powered blender like a Vitamix or Blendtec with the coconut milk and pureeing for at least 60 seconds until silky smooth. Taste and adjust sea salt.
Meanwhile, add 1 more tablespoon fat of choice and turn the Saute function back on. Saute green parts of chopped leek for 5 to 7 minutes until charred. Serve atop the soup with sunflower seeds, if desired.