Sweet Potato & Leek Soup + Shrimp

Sweet Potato & Leek Soup + Shrimp

Happy Tuesday everyone!

How was your weekend? We spent the weekend in Cincinnati and it was great – lots of family and games! I packed tons of Whole30 food and cooked dinner a couple of nights for everyone so I was able to stay on track really well. Only ONE WEEK left!! Well kind of…I’m going to stick to the reintroduction plan as best I can. Because of that I have it in my head that I’m doing a Whole40.

Y’all, tonight’s dinner was an experiment that went REAL well. I wasn’t totally sure I could pull it off but I did it. It is husband and Whole30 approved.

This soup is creamy and comfortable and simple and packed with deliciousness. ALL THE GREAT THINGS! I served it along side some lemon caper shrimp – equally as easy and delicious.


If y’all are enjoying reading my posts, please comment and share! I love hearing from people who are reading. Is there anything you would like to see me cook? I’m always looking for inspiration so why not ask you!?

Sweet Potato Leek Soup

3 leeks, washed and sliced
3 sweet potatoes, cut into one inch cubes
1/2 onion, roughly chopped
1 clove of garlic
3ish cups chicken broth
1 cup full fat coconut milk
Salt & Pepper to taste
1 sprig of thyme

Add leeks, sweet potatoes, onion and garlic to a medium size dutch oven. Pour chicken broth until veggies are almost covered. Bring to a boil. Boil until sweet potatoes are fork tender, about 20 minutes. Add thyme, salt, and pepper. If you have a hand blender, remove from heat and puree until smooth. You could also slowly pour into a blender and blend until smooth. If the mixture is too thick, add more chicken broth to your desire. Add coconut milk and stir until combined. Top with white truffle oil and more thyme if you’d like!

Lemon Caper Shrimp

1/2 pound of shrimp, peeled and deveined
1 lemon, sliced
2 Tbsp capers
1 Tbsp ghee
Salt & Pepper

Preheat oven to 350. Place shrimp in medium size baking dish. Layer lemon slices over the shrimp. Pour capers evenly over shrimp. Divide scoops of ghee across the dish. Salt & pepper to taste. Bake 10-15 minutes stirring halfway through. Shrimp are done when they are pink and opaque.

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