Potato leek soup is a classic. I admit, I love it too, but my stomach doesn’t always do well with white potatoes. So to cut the carbs and increase the nutrient density of this fantastic combo, I have substituted cauliflower.

It’s just as good as the original, but loaded in antioxidants and vegetables. I also left out any heavy cream and just let the cauliflower be the star of the show. And boy is it good.

I topped mine with some leftover roasted veggies and salted sprouted seeds, but this is all optional. Throw whatever you like on top.

No Potato Leek Soup

Gluten Free Dairy Free Paleo Goodness

5 from 3 votes

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Course Soup

Ingredients

3 tbs Kerrygold or grass fed butter Vegan, sub extra virgin olive oil
2 heads cauliflower, cut up
2 leeks, washed and sliced use both white and green parts
4 cloves garlic, peeled and minced
2 bay leaves
1/2 tsp thyme
1/2 tsp garlic powder
3-4 cups water or vegetable broth or bone broth

Optional

roasted veggies, various for topping
salted sprouted seeds for topping

Instructions

Saute leeks in butter or oil until soft. Add garlic and cook until fragrant.
Add cauliflower, seasonings and water or broth. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until tender.
Transfer to a blender and blend until smooth. Add more water or broth until desired consistency reached. Season with salt.
Top with roasted seeds or roasted veggies of your choosing

Notes

Recipe by Liz at https://www.thenutramom.com

4 Comments

Hazel

March 3, 2022 at 9:04 am Reply

Great tasting easy cook

Lauren Panosetti

January 10, 2022 at 6:18 pm Reply

Delicous!

Ann Vogel

December 7, 2021 at 6:57 am Reply

I roasted the leeks and the cauliflower and used an immersion blender to puree. Also upped the amount of garlic and topped the soup with roasted carrots, potato, red peppers, and shallots as well as shaved Parmesan and toasted pine nuts. Delicious! Thank you!