Low Carb Potato and Leek Soup

Indulge in a comforting bowl of Low Carb Potato and Leek Soup, a flavorful twist on the classic recipe that swaps out starchy potatoes for nutrient-rich cauliflower, making it perfect for low-carb and keto diets. This creamy and satisfying soup is packed with tender leeks, roasted garlic, and a hint of thyme, all blended together with rich chicken or vegetable broth for a velvety smooth texture. A splash of heavy cream and a sprinkle of cheddar cheese add luxurious depth, while fresh parsley provides a burst of brightness. Ready in just 45 minutes, this nutritious soup is a quick and healthy option for cozy weeknight dinners or meal prep. Garnish to perfection and enjoy a bowl that’s both comforting and guilt-free!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 stalks Leeks
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 4 cups Chicken or Vegetable Broth
• 1 cup Heavy Cream
• 1 Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Fresh Thyme
• 0.5 cup Cheddar Cheese
• 1 tablespoon Fresh Parsley

Directions

Step 1

Prepare the cauliflower by removing the leaves and cutting it into small florets.

Step 2

Slice the leeks and wash them thoroughly to remove any dirt. Only use the white and light green parts.

Step 3

Mince the garlic cloves.

Step 4

In a large pot, heat the olive oil over medium heat.

Step 5

Add the sliced leeks to the pot, sautéing them for about 5 minutes until they become soft and slightly translucent.

Step 6

Add the minced garlic and sauté for another minute.

Step 7

Stir in the cauliflower florets, ensuring they are well mixed with the leeks and garlic.

Step 8

Pour in the chicken or vegetable broth, followed by the bay leaf, salt, black pepper, and fresh thyme.

Step 9

Increase the heat to bring the soup to a gentle simmer. Allow it to cook for about 20 minutes until the cauliflower is very tender.

Step 10

Remove the bay leaf from the soup.

Step 11

Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a countertop blender.

Step 12

Return the pot to low heat and stir in the heavy cream, ensuring everything is well combined.

Step 13

Add the shredded cheddar cheese, stirring constantly until fully melted and incorporated into the soup.

Step 14

Taste and adjust seasoning if necessary.

Step 15

Serve the soup hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1943.0g)

Amount per serving	% Daily Value*
Calories	1592.5

Total Fat 128.6g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 286.9mg	0%
Sodium 7075.9mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 13.5g	0%
Total Sugars 18.1g
Protein 30.3g	0%

Vitamin D 0IU	0%
Calcium 520.9mg	0%
Iron 7.5mg	0%
Potassium 2174.0mg	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: 75.4%

Protein: 7.9%

Carbs: 16.7%