Low Carb Potato and Leek Soup
Warm up with a bowl of hearty, flavorful Low Carb Potato and Leek Soup—an irresistible twist on a classic comfort food! This recipe uses cauliflower as a clever low-carb substitute for potatoes, blending seamlessly with sautéed leeks and garlic to create a creamy, satisfying base. Infused with fresh thyme, a hint of bay leaf, and a velvety touch of heavy cream, this soup is then elevated with melted cheddar cheese for a rich finish. Perfect as a light, wholesome meal or appetizer, this dish is gluten-free, keto-friendly, and ready in just 45 minutes. Serve it with a sprinkle of fresh parsley for a vibrant, comforting bowl that’s ideal for cozy evenings or entertaining guests.
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Recipe Information
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
Instructions
Prepare the cauliflower by removing the leaves and cutting it into small florets.
Slice the leeks and wash them thoroughly to remove any dirt. Only use the white and light green parts.
Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the sliced leeks to the pot, sautéing them for about 5 minutes until they become soft and slightly translucent.
Add the minced garlic and sauté for another minute.
Stir in the cauliflower florets, ensuring they are well mixed with the leeks and garlic.
Pour in the chicken or vegetable broth, followed by the bay leaf, salt, black pepper, and fresh thyme.
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.
Remove the bay leaf from the soup.
Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a countertop blender.
Return the pot to low heat and stir in the heavy cream, ensuring everything is well combined.
Add the shredded cheddar cheese, stirring constantly until fully melted and incorporated into the soup.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2174 mg | 46% | |
*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.
