A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

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  • Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts

156 calories; protein 2.4g 5% DV; carbohydrates 8.3g 3% DV; fat 13.1g 20% DV; cholesterol 34.8mg 12% DV; sodium 346mg 14% DV. Full Nutrition
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Reviews (382)

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Most helpful positive review

Rating: 5 stars
10/14/2007
I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night. Read More
(368)

Most helpful critical review

Rating: 3 stars
12/04/2011
I was looking for a low cal, low carb soup. After cooking, I split the soup into portions so I could blend it in my blender. After half of the soup was blended, I tried it. It turned out pretty yucky and bland (I did not want to add the heavy cream). But I didn't want waste the giant pot of soup and all of my effort, so I added half a can of coconut milk and some green curry spice and a bit of yogurt to make a curry-like soup. To the soup I hadn't blended, I added tomatoes, artichokes and 2 Tbs of pesto and ended up with an Italian veggie soup. This recipe might be a base for a healthy soup, but "doctoring up" is needed. Read More
(21)
466 Ratings
  • 5 star values: 341
  • 4 star values: 94
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 1
Rating: 5 stars
10/14/2007
I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night. Read More
(368)
Rating: 5 stars
01/02/2006
I love this soup and have it for lunch nearly every day. The texture is a bit more thin than a Potato and Leek Soup but that is to be expected in a low carb version and the flavor is outstanding. I now make it with 6 cups of broth instead of 8 but it's great either way. I also wanted to mention that if what you want is potato and leek soup then MAKE potato and leek soup and refrain from giving this recipe a low score because it isn't something that it never claimed to be. It's not rocket science people. Really. Thanks for the recipe! Read More
(266)
Rating: 4 stars
11/19/2009
This soup is a great light dinner, if it's for 1 or 2 people, there's plenty of leftovers to take to work for lunch! Low-carb, low-calorie, can be low fat depending on your use of heavy cream. I've made this twice, and I've made a few enhancements I think bring more flavor without adding anything unhealthy: -Roast the cauliflower in the oven - set the broiler to 500, break cauliflower into florets and place on baking sheet; spray with cooking spray and place on 2nd rack from the top. Roast until tips have a nice amount of browning (not burning!) and it's soft (doesn't need to be tender - it will finish cooking in the soup). Roasting enhances the final color of the soup as well. -Roast a thickly sliced shallot with the cauliflower, and add to the soup. -Add a yellow (can use sweet) onion to the pot when sauteeing leeks. -Saute some spices with the leeks/onions - I added fresh ground pepper, ground red pepper, and garam masala (an indian spice) for a bit of smokiness. Experiment! This soup BEGS for spices! -Try half&half or lowfat sour cream spooned over each serving. Tastes just as good. -Garnish each bowl with some thinly sliced chives and a thin drizzle of olive oil. In all, a good soup, and my first time working with leeks - but use it as the foundation of introducing some spices or fresh herbs you particularly like - it's a little under-seasoned as-is. Read More
(214)
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Rating: 5 stars
07/19/2010
I only used two ginormous leeks and organic chicken broth because that was what I had on hand. I sauteed two chopped zucchini with the garlic and leeks because I had to use them or lose them. I only pureed the cauliflower and chicken broth which meant I had to cook them seperate in another pot. It didn't take 45 minutes, more like 15. I gave it a taste without the milk and I thought it didn't need it, just a little more spice (onion powder, garlic powder, red pepper flake, rosemary). I threw in about a cup of chopped ham because I had some I needed to use. Really yummy. It totally makes you think you're having potato soup when you aren't. This is going to be a treat for me this week. Thank you for sharing! EDITED: And yes, this soup is even better the next day. It's totally like potato soup. It's fauxtato soup! Read More
(85)
Rating: 4 stars
03/09/2004
This recipe was really easy. I didn't have any vegetable broth in the house, so I used chicken stock and it came out great. I also mixed a few teaspoons of cornstarch in with the cream before adding it at the end. It thickened up nicely and had a great consistancy. Read More
(65)
Rating: 5 stars
05/23/2005
Excellent! Normally, I avoid anything marked "low carb" like the plague, but gave this one a shot. Every time I make this, I'm honour bound to bring some in to my staff, as they absolutely LOVE it. If I don't have three leeks, I substitute an onion. I also increased the garlic (well, doubled it, really) because I love garlic. It's fantastic!! Thank you for sharing the recipe! Read More
(56)
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Rating: 5 stars
12/30/2007
What a wonderful soup!! After reading the reviews, I used only 6 cups of stock and found it to be just right. It wasn't bad without the cream, but I crave that velvety goodness of cream soups. Use a dusting of curry powder or not; delicious both ways. Read More
(41)
Rating: 4 stars
12/07/2010
Fresh, rich and delicious, and I just couldn't get over the velvety smooth texture of this. I did add the optional cream, but only half the amount called for and it seemed just right. I used chicken broth rather than the vegetable broth, again, less than what the recipe directed, about six cups rather than eight. I'm glad I did, as I wouldn't want to "water down" the flavor. Very beautiful, elegant soup, perfect as a starter to our steak dinner, but would be equally as appropriate to accompany a sandwich. Read More
(39)
Rating: 5 stars
12/11/2011
I am on a lowfat/lowcarb diet so I made the following alterations and it was super healthy and DELICIOUS! -no butter -no heavy cream -just enough olive oil to coat bottom of the pan before adding in veggies -added dried oregano & red pepper flakes & 1 extra clove of garlic -used 5 cups (not 8) of low sodium chicken broth instead of veg broth -roasted the cauliflower first in the oven (sprayed it with PAM so it didnt stick to baking sheet. I found that all these changes made the soup thicker, creamier & quite flavorful with a bit of kick. Without the cream, butter & oil it has little to no fat. Read More
(34)
Rating: 3 stars
12/04/2011
I was looking for a low cal, low carb soup. After cooking, I split the soup into portions so I could blend it in my blender. After half of the soup was blended, I tried it. It turned out pretty yucky and bland (I did not want to add the heavy cream). But I didn't want waste the giant pot of soup and all of my effort, so I added half a can of coconut milk and some green curry spice and a bit of yogurt to make a curry-like soup. To the soup I hadn't blended, I added tomatoes, artichokes and 2 Tbs of pesto and ended up with an Italian veggie soup. This recipe might be a base for a healthy soup, but "doctoring up" is needed. Read More
(21)
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