Keto Potato and Leek Soup

Indulge in the comforting flavors of a classic with a low-carb twist in this Keto Potato and Leek Soup. By swapping traditional potatoes for creamy cauliflower, this recipe delivers the velvety texture you crave while remaining keto-friendly and gluten-free. Aromatic leeks, garlic, and fresh thyme are sautéed in a rich blend of butter and olive oil, infusing the soup with deep, savory notes. A splash of heavy cream takes the lusciousness to the next level, while chicken broth creates a perfect base for blending. This easy one-pot meal is ready in under an hour and pureed to smooth perfection, making it an effortless yet elegant choice for cozy dinners or meal prep. Serve it steaming hot with a sprinkle of fresh thyme for a restaurant-worthy touch.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head Cauliflower florets
• 2 large Leeks
• 3 cloves Garlic
• 4 cups Chicken broth
• 1 cup Heavy cream
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves
• 1 Bay leaf

Directions

Step 1

Start by preparing the vegetables: trim the root side and dark green leaves off the leeks, leaving the white and light green parts. Slice them lengthwise and clean thoroughly under running water to remove any grit. Slice the cleaned leeks thinly.

Step 2

Roughly chop the cauliflower head into florets. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil and butter over medium heat until the butter melts.

Step 4

Add the sliced leeks and garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the leeks are soft and translucent.

Step 5

Add the cauliflower florets to the pot, and stir to combine with the leeks and garlic.

Step 6

Pour in the chicken broth, and add the bay leaf and thyme. Bring the mixture to a simmer over medium-high heat.

Step 7

Reduce heat to medium-low, cover the pot, and let it simmer for 20 minutes or until the cauliflower is tender.

Step 8

Remove the bay leaf from the pot and discard it.

Step 9

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

Step 10

Stir in the heavy cream, and season the soup with salt and black pepper. Allow the soup to warm through for another 5 minutes on low heat.

Step 11

Serve the soup hot, garnished with additional thyme leaves if desired.

Nutrition Facts

Serving size	(2159.2g)

Amount per serving	% Daily Value*
Calories	1551.5

Total Fat 118.7g	0%
Saturated Fat 63.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 305.8mg	0%
Sodium 5046.9mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 18.2g	0%
Total Sugars 25.6g
Protein 29.8g	0%

Vitamin D 4.5IU	0%
Calcium 426.3mg	0%
Iron 12.8mg	0%
Potassium 3281.1mg	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: 70.9%

Protein: 7.9%

Carbs: 21.2%