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Cauliflower Leek Soup

5 from 20 votes

Easy, creamy Cauliflower Leek Soup ready in under 30 minutes—veggie-packed, high-fiber, low-carb, and perfect for weeknights.

Prep Time: 5

Cook Time: 25

Total Time: 30

Yield: 5 servings

Course: Soup

Cuisine: American

Ingredients

1 tbsp unsalted butter
1 tbsp all purpose flour (use ap gluten-free flour for GF)
4 cups reduced sodium chicken or vegetable broth
1 bunch leeks (about 3 or 4 dark green stems removed)
1 medium head cauliflower (chopped (about 1 1/2 lbs florets))
kosher salt and fresh pepper to taste
optional toppings: crumbled bacon, cheddar, scallions (extra)

Instructions

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, stir and cook 1 to 2 minutes.
Add broth, leeks, and cauliflower and bring to a boil.
Cover and simmer on low for about 20 minutes, until cauliflower is soft.
Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
Serve immediately.

Notes

Makes about 8 cups.

Instant Pot Variation

Sauté the leeks in butter on Sauté mode. Add flour and stir. Add cauliflower, broth, salt, and pepper. Cook on High Pressure for 5 minutes, quick release, then blend.

Nutrition

Serving: 11/3 cups, Calories: 115kcal, Carbohydrates: 20g, Protein: 5.5g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 6mg, Sodium: 511mg, Fiber: 5g, Sugar: 4g

- WW Points: 2

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