Keto Creamy Potato Leek Soup

Satisfy your comfort food cravings while staying true to your keto goals with this luscious Keto Creamy Potato Leek Soup. This low-carb twist on a classic replaces starchy potatoes with velvety cauliflower, blending it with buttery sautéed leeks, garlic, and a hint of thyme for a savory depth of flavor. A creamy chicken or vegetable stock base elevates the richness, while heavy cream adds an indulgent, silky texture. Ready in just 45 minutes, this easy-to-make keto soup is perfect for meal prep or cozy weeknight dinners. Top it off with crumbled bacon and fresh parsley for a crunchy, herby garnish, or enjoy it simply as-is for a satisfying, guilt-free bowl of warmth. Ideal for those following keto or low-carb diets, this soup proves that comfort food can be both nutritious and delectable!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 large, white and light green parts Leeks
• 1 large head Cauliflower
• 2 tablespoons Unsalted Butter
• 3 cloves, minced Garlic
• 5 cups Chicken or Vegetable Stock
• 1 cup Heavy Cream
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon, dried Thyme
• 0.25 cup (optional, for garnish) Crumbled Bacon
• 0.25 cup (optional, for garnish) Chopped Fresh Parsley

Directions

Step 1

Begin by thoroughly cleaning the leeks to remove any grit. Slice them thinly and set aside.

Step 2

Separate the cauliflower into florets, discarding the tough core, and roughly chop them.

Step 3

In a large pot over medium heat, melt the unsalted butter.

Step 4

Add the sliced leeks to the pot and cook for about 5 minutes, or until they are soft and fragrant.

Step 5

Stir in the minced garlic and cook for another minute.

Step 6

Add the chopped cauliflower to the pot, stirring to combine with the leeks and garlic.

Step 7

Pour in the chicken or vegetable stock, making sure the cauliflower is mostly submerged.

Step 8

Season with salt, black pepper, and dried thyme, then bring the mixture to a gentle boil.

Step 9

Reduce the heat to low and cover the pot, letting the soup simmer for about 20 minutes, or until the cauliflower is very tender.

Step 10

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.

Step 11

Stir in the heavy cream and heat the soup gently over low heat before serving.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Serve the soup hot, garnished with crumbled bacon and fresh parsley if desired.

Nutrition Facts

Serving size	(2799.5g)

Amount per serving	% Daily Value*
Calories	1735.9

Total Fat 123.4g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 338mg	0%
Sodium 8614.3mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 27.0g	0%
Total Sugars 36.7g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 655.3mg	0%
Iron 18.4mg	0%
Potassium 4220.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 9.4%

Carbs: 26.8%