Creamy Cauliflower Leek Soup with Bacon (Low Carb)
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This is a simple soup, yet elegant and luxurious. At the same time, creamy cauliflower soup with leeks and bacon can be a hearty meal.
Leeks are often used in creamy potato soup, and are a great choice for the cauliflower soup.
The challenges to making cauliflower soup is the same as making potato soup. It can be bland, if not seasoned enough. The right spices will take this soup in the right direction. I used thyme and dill and a little white people along with some umami powder (Trader Joe’s). I also used a base of chicken broth and a little heavy cream.
The creaminess comes more from blending some of the cauliflower, so you could skip the cream. My final touch was a splash of white wine to bring a little acid to the mix, which is an optional.
So far I’ve made this soup twice, once more brothy and once thicker. I actually prefer the brothier choice. You can always make it thinner by blending less of the cauliflower or make it thicker by blending more. Just don’t skip the leeks!
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Tips for Creamy Cauliflower Soup
- Brothy: Use more broth to thin the soup.
- Leeks: You can sub with onion or shallots, but leeks really do the trick. Remember to wash them well as they tend to gather dirt inside.
- Bacon: Make sure bacon is crisp. Sub with croutons. For low-carb: use Parmesan Crisps.
- Garnish: Add leeks and bacon right before serving.
- White Pepper: Gives a little kick to the soup. Sub with a small small pinch of cayenne.
- Herbs: Parsley is always great. Dill is even better. In the Fall, crispy sage is amazing. Thyme works for almost every recipe, and is one of my to herbs.
- Cream: Use a splash of heavy cream, half and half, coconut milk. This is optional.
More Soups from Spinach Tiger
- Creamy Mushroom Soup
- Butternut Squash Soup
- Golden Cauliflower Soup
- Broccoli Basil Soup
- Carrot Ginger Soup
Cauliflower Soup with Bacon and Leeks
Ingredients
- 1 large head cauliflower
- 4 leeks
- 2 tablespoons butter
- 1/2 cup heavy cream or half and half. can use coconut milk
- 4 cups chicken broth or vegetable broth
- 4 slices bacon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 teaspoon white pepper optional
- 1 teaspoon mushroom powder (umami) optional
Instructions
- Trim off the stems of the cauliflower.
- Cut cauliflower into pieces. They don't need to be super small, but enough to fit into a pot of boiling water or broth.
- Mix butter with 2 tablespoons turmeric. Rub butter all over cauliflower.
- Boil cauliflower in broth until softened. Drain cauliflower RESERVING the broth.
- Once you drain cauliflower, either use an immersion blender or put into your blender. RESERVE a few end tidbits for garnish.
- Using a heavy-duty blender, put in coconut milk or heavy cream, 1 cup broth, 1/2 of the cauliflower, leeks. Blend and add more broth according to your desire for how thick or think you want.
- Season with salt and pepper to taste. Garnish.
Saute Leeks, Cook Bacon
- Melt 1 teaspoon butter in frying pan. Sautè leeks to soften. Reserve some for garnish
- Rinse all the dirt off leeks. It can hide in between the layers. Cut across.
- Cut bacon in to small bite-sized pieces and then fry to crispy. Drain. Use for garnish.
Garnish Soup
- Pour soup in bowls. Add cauliflower tidbits, crumbled bacon, leeks, herbs for garnish.
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