Soup Weather, Smoop Weather
The weather seems to be cooling down in most parts of the world. Not here, but somewhere I’m told. All the soups, fall leaves, scarves and pumpkin- apple everything fill my social media feed. It’s quite lovely. So I’m just going to pretend that we have seasons here too. Even though eating a bowl of soup for lunch will probably give me the sweats, a girl can dream.
This soup it totally worth the heat though. Luckily it makes a big batch because we had it for lunch, dinner and then lunch the next day and still didn’t tire of it. It’s thick, and creamy, it’s got lots of flavor, fantastic texture and bonus, it’s just begging to be topped with all sorts of fun stuff. My fav of course, crispy sweet potato skins!
Potato & Leek Meet Turkey Chili
I used Japanese sweet potato, white sweet potato or boniato for this soup. The white sweet potato with the dark red skin. I used bacon, because bacon. I used lots of leek, because I’m a sucker for potato leek soup. I used ground turkey (mostly to keep in with the white color, you may also use chicken). This can be made stove top, but using the pressure cooker reduces the cooking time like crazy and the clean up. Win!
Seriously, I almost wanted to call this soup Sweet Potato Leek White Turkey Chili but that would be too long right?
Ok, let’s get to it!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 cups chopped leek whites
- 3 medium white sweet potatoes, 4 cups diced
- 1 tbsp. bacon fat
- 1 tsp salt
- 1 tsp white pepper
- Pinch nutmeg
- 3 cups bone broth, more to taste
- 1 cup cashew or coconut cream
- 1-2lbs ground turkey
- ½ tsp salt
- ½ tsp mustard
- ½ tsp ground garlic
- ¼ cup minced leek greens
- 4 slices bacon
- Sweet Potato Peels
- 1/4 cup coconut oil
- First begin by peeling your sweet potatoes and setting the skins aside, DO NOT DISCARD.
- Heat pressure cooker on saute mode.
- Cut your bacon into 1/4 inch pieces.
- Add it to the pot and cook until crispy.
- In the mean time; slice your leeks until you hit the green part.
- Cut your sweet potatoes into large cubes.
- Once your bacon is crispy remove it from the pot and add in the leeks.
- Saute until they begin to brown. Add in the sweet potato.
- Add in the broth, salt, white pepper and nutmeg.
- Cancel saute function. Close the lid. Set to PRESSURE COOK: steam or vegetable mode.
- During this time mix your ground turkey in a bowl with salt, mustard, ground garlic. Set aside.
- Wash and mince the leek greens. Set aside.
- Heat coconut oil in the skillet.
- Line a plate with paper towel and set it close to the stove.
- When a wooden spoon inserted in the oil sizzles, add in a handful of the potato skins.
- Once they become golden brown (30-45 seconds) remove them with tongs and set on paper towel lined dish.
- Repeat until all the skins are fried.
- When the pressure cooker is done, release the pressure manually to speed up the process.
- Then transfer all of the contents to a blender, carefully.
- Place the insert back in the pot an heat on saute mode.
- Add in the leek greens and ground turkey, saute until browned and cooked, about 5 minutes. Stir often, you want to crumble the turkey with your spatula or spoon.
- Blend the potato mix until smooth. Add in the cream. Blend again.
- Pour your soup base into the pressure cooker and bring to a simmer with the turkey, this won't take but a minute or two. If you want the soup thinner, add in more broth here. I like mine pretty thick!
- Stir in MOST of the bacon, save some for garnish.
- Serve soup. Top with crispy skins, bacon and green onion!
- Boom! Delicious.
- This will make a lot, about 5-6 bowls, which is about 8-10 cups.
AIP MODIFICATIONS: OMIT ALL THE SEED BASES SPICES LIKE PEPPER, NUTMEG & MUSTARD. USE HORSERADISH, GINGER AND A LITTLE CINNAMON INSTEAD. USE COCONUT CREAM INSTEAD OF CASHEW CREAM. ENSURE YOUR BACON IS AIP COMPLIANT.