Keto Potato and Leek Soup
Indulge in a comforting bowl of Keto Potato and Leek Soup that’s packed with flavor and perfectly aligned with low-carb goals. This ingenious twist on the classic potato and leek soup swaps out starchy potatoes for creamy cauliflower florets, creating a velvety texture without sacrificing taste. Featuring fragrant leeks, rich heavy cream, and savory chicken broth, this hearty soup is infused with aromatic garlic, fresh thyme, and a hint of butter for an irresistible depth of flavor. Ready in under an hour, this keto-friendly recipe is ideal for cozy dinners or meal prepping, offering a satisfying yet guilt-free option. Serve it steaming hot and garnish with thyme leaves for an elegant touch—your taste buds will thank you!
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Recipe Information
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
Instructions
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.
Roughly chop the cauliflower head into florets. Mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Add the sliced leeks and garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the leeks are soft and translucent.
Add the cauliflower florets to the pot, and stir to combine with the leeks and garlic.
Pour in the chicken broth, and add the bay leaf and thyme. Bring the mixture to a simmer over medium-high heat.
Reduce heat to medium-low, cover the pot, and let it simmer for 20 minutes or until the cauliflower is tender.
Remove the bay leaf from the pot and discard it.
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.
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.
Serve the soup hot, garnished with additional thyme leaves if desired.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5047 mg | 219% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 25.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3281 mg | 70% | |
*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.
