Keto Creamy Potato Leek Soup
Indulge in a hearty bowl of **Keto Creamy Potato Leek Soup**, a low-carb twist on the classic comfort food that swaps traditional potatoes for nutrient-rich cauliflower. This irresistibly creamy soup pairs the delicate sweetness of sautéed leeks and garlic with a velvety blend of cauliflower and rich heavy cream, all simmered in a flavorful broth seasoned with thyme, salt, and pepper. Perfect for those following a keto lifestyle, this easy-to-make recipe is ready in under an hour and offers a satisfying, guilt-free meal for six. Serve it piping hot, and don’t forget to elevate it with optional garnishes like crispy crumbled bacon and fresh parsley for added texture and flavor. Whether you're warming up on a chilly evening or looking for a nutritious meal, this soup is the ultimate keto comfort food.
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Recipe Information
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
Instructions
Begin by thoroughly cleaning the leeks to remove any grit. Slice them thinly and set aside.
Separate the cauliflower into florets, discarding the tough core, and roughly chop them.
In a large pot over medium heat, melt the unsalted butter.
Add the sliced leeks to the pot and cook for about 5 minutes, or until they are soft and fragrant.
Stir in the minced garlic and cook for another minute.
Add the chopped cauliflower to the pot, stirring to combine with the leeks and garlic.
Pour in the chicken or vegetable stock, making sure the cauliflower is mostly submerged.
Season with salt, black pepper, and dried thyme, then bring the mixture to a gentle boil.
Reduce the heat to low and cover the pot, letting the soup simmer for about 20 minutes, or until the cauliflower is very tender.
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.
Stir in the heavy cream and heat the soup gently over low heat before serving.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with crumbled bacon and fresh parsley if desired.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 8614 mg | 375% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 36.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4220 mg | 90% | |
*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.
