This Low-Carb “Potato” Leek Soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes.
This recipe was originally released on February 11, 2016. In fact, it was one of our very first recipes. I love this recipe, and others love it too. However, our blog has grown so much since we started that I decided to rework it a bit.
First of all, I made the ingredient quantities more clear. For example, instead of saying a head of cauliflower, I say a pound of cauliflower. I found that weight variations in cauliflower heads made the results of the recipe less predictable. I also made a few changes to lower the carbs. To keep the thickness of the soup even though I reduced the amount of onions, I pureed all of the veggies, including the leeks.
I added the nutritional information to make it easy on my followers. When we first started blogging, we didn’t put in nutritional information for any recipes. I am slowly trying to add it when I have spare time. I have realized that this information is important to much of our audience.
Finally, I updated the photos. It took some time to develop our photography skills, so many of our earlier recipes could use a face-lift so they look more like the rest of our blog.
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Shhhhh! Don’t tell anyone! This delicious low-carb, Paleo soup is actually made with cauliflower, not potatoes, but don’t worry, your family won’t notice. Instead, they will be ladling out second helpings.
My potato leek soup was a favorite of everyone in the household. Unfortunately, potatoes are not low carb so I’ve had to re-work my recipe a bit. Cauliflower has stepped in and been an fabulous replacement. Not only does it make it low-carb, it also adds cancer-fighting and anti-inflammatory compounds. Thanks to cauliflower, this soup has regained its place as a family favorite.
I use my own stock for this recipe. For my stock recipe, click here. Purchased stock/broth could also be used. In fact, I have been know to use it myself in a pinch, but I love the nutrients and flavor of the homemade stuff.
The thyme, bacon and leeks add extraordinary flavor to this velvety soup. The bacon adds a rich smokey flavor, a perfect combination with the leeks and the thyme. Be sure to use uncured bacon from pastured pigs. It is possible to leave the bacon out and use butter, ghee, or coconut oil to sauté the onions. Of course, the end flavor will be altered. I use the bacon.
Enjoy this “potato” soup recipe. Your secret will be safe with me!
Low-Carb "Potato" Leek Soup
- 4 oz. preservative free pastured pork bacon diced (about 3-4 slices)
- 4 ounces yellow onion chopped (about 1/2 medium)
- 1 fresh leek (about 8 ounces) sliced
- 1 clove garlic crushed
- 1 tsp. dried thyme
- 1 1/2 quarts chicken stock low-sodium, quantity divided
- 1 head cauliflower cut into florets (about 1 lb.)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon parsley chopped
Heat stock pot or dutch oven over medium high heat. Add bacon and cook, while stirring, until crisp. Remove bacon from pan and drain on plate. Reserve bacon for later. Discard all but one tablespoon bacon grease from stock pot.
Place pot used for bacon over medium heat. Add onion and leek. Sprinkle lightly with salt and pepper.
Cook onion and leeks, stirring occasionally, until edges begin to brown and the onions appear translucent. Add garlic and dried thyme to onion. Cook for one minute.
Add 1 quart of chicken stock. Heat on high, stirring occasionally until stock simmers. Add cauliflower and cover pot.
Using high heat, return to a simmer. Once soup comes to a simmer, turn heat to medium low. Simmer until cauliflower is very tender, about 12-14 minutes.
- When cauliflower is soft, blend soup in batches in a blender or use and immersion blender to blend soup to a velvety texture.
If using a blender, cover the top to prevent any escaping of the hot liquid.
Return soup to stock pot if using the blender option. Stir in the remaining two cups of stock. Bring soup to a simmer. Remove from heat. Stir in salt and pepper. Taste and adjust seasoning.
Stir in all but two tablespoons reserved bacon bits. Garnish with remaining bacon bits, a sprinkle of pepper and a sprig of fresh thyme if desired.
If I have leftover soup, I freeze it in pint sized freezer safe canning jars. It makes a perfect quick lunch.
Serving size: 1/6th of recipe
Fat (g): 7
Carbs (g): 7
Fiber (g): 4
Protein (g): 10
Net carbs: 3