| 15 | 40 | 643 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 5 |
| 2 cup | Leek (soup base - chopped leek whites) |
| 3 medium potato | Sweet potato (white sweet potatoes, diced) |
| 1 tsp | Salt (soup base) |
| 1 tsp | White pepper (soup base - 1 pinch) |
| 1/2 tsp | Nutmeg, ground (soup base - 1 pinch) |
| 3 cup | Bone broth, Organic (soup base) |
| 1 cup | Coconut cream (soup base) |
| 908 gm | Ground turkey, extra lean (for turkey - 1-2 lbs) |
| 1/2 tsp | Salt (for turkey) |
| 1/2 tsp | Mustard powder (for turkey) |
| 1/2 tsp | Garlic powder (for turkey) |
| 1/4 cup | Leek (for turkey - minced) |
| 1/4 cup | Coconut oil (for skins) |
| 1 tbsp | Bacon, fat reduced, salt reduced |
| 4 slice | Bacon, uncured, Nature's Choice (or other sugar-free bacon) |
1. Begin by peeling your sweet potatoes and setting the skins aside, DO NOT DISCARD.
2. Heat pressure cooker on sauté mode.
3. Cut your bacon into 1/4 inch pieces.
4. Add it to the pot and cook until crispy.
5. In the mean time; slice your leeks until you hit the green part.
6. Cut your sweet potatoes into large cubes.
7. Once your bacon is crispy remove it from the pot and add in the leeks.
8. Sauté until they begin to brown. Add in the sweet potato.
9. Add in the broth, salt, white pepper and nutmeg.
10. Cancel sauté function. Close the lid. Set to PRESSURE COOK: steam or vegetable mode.
11. During this time mix your ground turkey in a bowl with salt, mustard, ground garlic. Set aside.
12. Wash and mince the leek greens. Set aside.
13. Heat coconut oil in the skillet.
14. Line a plate with paper towel and set it close to the stove.
15. When a wooden spoon inserted in the oil sizzles, add in a handful of the potato skins.
16. Once they become golden brown (30-45 seconds) remove them with tongs and set on paper towel lined dish.
17. Repeat until all the skins are fried.
18. When the pressure cooker is done, release the pressure manually to speed up the process.
19. Then transfer all of the contents to a blender, carefully.
20. Place the insert back in the pot an heat on sauté mode.
21. Add in the leek greens and ground turkey, sauté until browned and cooked, about 5 minutes. Stir often, you want to crumble the turkey with your spatula or spoon.
22. Blend the potato mix until smooth. Add in the cream. Blend again.
23. 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!
24. Stir in MOST of the bacon, save some for garnish.
25. 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.
| Meat | 2.1 |
| Vegetables | 2.0 |
