Keto Cauliflower and Leek Soup

5 from 1 vote

Keto Cauliflower and Leek Soup is perfect for a crisp fall night. It is creamy, hearty, and so satisfying! This soup is also keto, low-carb, paleo, nut-free, grain-free, and gluten-free!

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 978kcal

Author: Clean Keto Lifestyle

Ingredients

1 head cauliflower cut into florets
2 shallots thinly sliced
2 tablespoons avocado oil
1 lb. bacon ButcherBox is our favorite! Get free bacon here!
3 tablespoons grass-fed butter
2 leeks trimmed, cut into slices, and rinsed with cold water
3 cups chicken bone broth
1 cup heavy cream
1 teaspoon salt
4 oz. cream cheese
2 teaspoons apple cider vinegar
Optional Garnishes: chopped scallions shredded cheddar cheese, hot sauce, and fresh cracked black pepper

Instructions

Heat your oven to 400°F and line a baking sheet with parchment paper.
Place the cauliflower and shallots on the baking sheet and toss with the avocado oil.
Bake for 30 minutes or until golden brown. then remove from the oven and set aside.
While the cauliflower is roasting, fry the bacon in a sturdy skillet over medium heat. Add the bacon strips in a single layer (cook in batches if necessary).
Cook the bacon on one side for 3 to 4 minutes, then flip and cook for another 2 minutes.
Transfer the bacon to a paper towel lined plate and reserve 3 tablespoons of the bacon fat from the skillet.
In a large stock pot over medium heat, pour in the bacon fat. Add in the leeks and saute for 10 minutes or until soft.
Next, add in the chicken bone broth, heavy cream, salt, cream cheese, apple cider vinegar, and the roasted cauliflower and shallots.
Allow the mixture to simmer for 20 minutes, then use an immersion blender to blend all the ingredients together. (If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and puree.)
Once the soup is creamy and smooth, serve with your garnishes.

Nutrition