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Parve
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
I call this soup “new world” because it’s a variation on the classic French leek and potato soup, using sweet potatoes and peppers, two ingredients that Christopher Columbus introduced to Europe during his explorations of the Americas. Serve small quantities as a prelude to a celebratory meal, or add a tossed green salad for a light supper.
2 tablespoons (30 milliliters) Bartenura Extra-Virgin Olive Oil
4 large leeks, white part with just a bit of green, cleaned and thinly sliced (see tips)
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 tablespoon (15 milliliters) ground cumin (see tip)
1/2 teaspoon (2 milliliters) sea salt
1/2 teaspoon (2 milliliters) cracked black peppercorns
6 cups (1 and 1/2 liters) chicken or vegetable stock, divided
3 medium sweet potatoes (about 2 pounds/1 kilogram), peeled and cut into 1-inch (2 and 1/2 centimeter) cubes (see tip)
2 green bell peppers, diced (see tip)
1 long red chili pepper, minced, optional
sea salt, optional
roasted red pepper strips, optional
finely snipped chives
In a large skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about five minutes. Add garlic, cumin, salt and peppercorns and cook, stirring, for one minute. Add two cups (500 milliliters) of the stock and stir well. Transfer to stoneware of a medium to large (three- and- a- half- to five-quart) slow cooker.
Add remaining four cups (one liter) of stock and sweet potatoes. Cover and cook on Low for six hours or on High for three hours, until potatoes are tender. Add green peppers and chile pepper, if using. Cover and cook on High for 20 minutes, until peppers are tender. Season to taste with salt, if using.
Purée using an immersion blender. (If you don’t have an immersion blender, do this in a blender or food processor, in batches.) To serve, ladle soup into bowls and garnish with roasted red pepper strips, if using, and chives.
Text and photo from The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson. Text copyright © 2013 Judith Finlayson. Cover Image by Colin Erricson. Photographs by Colin Erricson. Published by Robert Rose, Inc. Reproduced by arrangement with the Publisher. All rights reserved.
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