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New World Leek and Pepper Soup

by Judith Finlayson

New World Leek and Pepper Soup

New World Leek and Pepper Soup, page 38, The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson


Serves 8


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.


            Medium to large (312 to 5 quart) slow cooker

            Blender or food processor


2 tbsp            extra virgin olive oil or butter            30 mL

4         large leeks, white part with just a bit of green, cleaned and thinly sliced (see Tips) 4

4         cloves garlic, minced            4

1 tbsp            ground cumin (see Tips)            15 mL

12 tsp            sea salt            2 mL

12 tsp            cracked black peppercorns             2 mL

6 cups            chicken or vegetable stock, divided            1.5 L

3          medium sweet potatoes (about 2 lbs/1 kg), peeled and cut into 1-inch (2.5 cm) cubes 
(see Tips)  3

2          green bell peppers, diced (see Tips)            2

1          long red chile pepper, minced, optional            1

            Sea salt, optional

            Roasted red pepper strips, optional

            Finely snipped chives


1.            In a large skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, salt and peppercorns and cook, stirring, for 1 minute. Add 2 cups (500 mL) of the stock and stir well. Transfer to slow cooker stoneware.

2.            Add remaining 4 cups (1 L) of stock and sweet potatoes. Cover and cook on Low for 6 hours or on High for 3 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.

3.            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.


·      Can Be Halved
(see Tips)



If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.

To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.

For the best flavor, toast cumin seeds and grind them yourself. To toast cumin seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind finely.

This soup is tastiest when made with sweet potatoes, but if you prefer substitute an equal quantity of acorn squash.

If you prefer, use one red and one green bell pepper.


Make Ahead

Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.