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This soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. The thyme, bacon and leeks add extraordinary flavor to this velvety soup.

Low-Carb "Potato" Leek Soup

This soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. The thyme, bacon and leeks add extraordinary flavor to this velvety soup.
Course Appetizer, Main Course
Cuisine American, low-carb
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Annissa Slusher

Ingredients

  • 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

Instructions

  1. 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.

    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.
  2. Place pot used for bacon over medium heat. Add onion and leek. Sprinkle lightly with salt and pepper.

    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.
  3.  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.

    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.
  4. Add 1 quart of chicken stock. Heat on high, stirring occasionally until stock simmers. Add cauliflower and cover pot.

    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.
  5.  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.

  6. When cauliflower is soft, blend soup in batches in a blender or use and immersion blender to blend soup to a velvety texture.
    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.
  7. If using a blender, cover the top to prevent any escaping of the hot liquid.

    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.
  8. 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. 

    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.
  9. 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.

    This soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. The thyme, bacon and leeks add extraordinary flavor to this velvety soup.

Recipe Notes

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

Per serving:

Calories: 130

Fat (g): 7

Carbs (g): 7

Fiber (g): 4

Protein (g): 10

Net carbs: 3