Rich and creamy, cauliflower leek soup is a low-carb, one-pot wonder!

Leek soup has a mild onion flavor and when cauliflower is added, it becomes an elegant soup with a delicate flavor and a velvety texture.

It’s easy to make and it tastes great on a chilly day!

Cauliflower Leek Soup in bowls with parmesan cheese on top

Low-Carb Leek Soup!

  • A few ingredients are all it takes to make this cozy, comfortable soup! Saute, simmer, and blend!
  • Serve as a starter, a main dish with a side salad, or enjoy it as a warm bowl of healthy keto goodness for a workday lunch!
  • Mix and match add-ins and seasonings to create a new recipe every time!
Labeled ingredients to make cauliflower leek soup

Ingredients And Variations

Vegetables – Cauliflower and leeks are uber-healthy, flavorful veggies that pair perfectly together in this decadent soup! It’s also an excellent recipe for tossing in leftover veggies, too!

Broth – For an extra depth of flavor roast the garlic before adding it in Step 1. If desired, make a thinner soup using half-and-half instead of heavy whipping cream. Choose low-sodium chicken broth or use a vegetable broth for a vegan version and omit the butter.

Variations – Add mushrooms, zucchini, onions, or broccoli in Step 1.

How to Make Cauliflower Leek Soup

  1. Heat oil, butter, and garlic in a large pot.
  2. Add vegetables and saute (per recipe below).
  3. Pour in broth, boil, and then simmer until the veggies are soft.
  4. Puree the soup and mix in the cream—season with salt and pepper before serving.

Garnish Ideas

Red, yellow, orange, or green bell peppers, bacon bits, shredded cheddar cheese, or a swirl of sour cream all make wonderful garnishes for this creamy soup!

cauliflower and leeks in a pot for Cauliflower Leek Soup

How to Prep Veggies for Soup

Cauliflower Chop florets into small pieces so they cook and puree faster. Rinse florets thoroughly in a colander to remove any dirt or debris.

Leeks Leeks have densely packed layers that can hide dirt and sand, so they need to be cut and rinsed properly. Here’s how:

  1. Trim away the root and cut off the darker part of the top.
  2. Slice the white and light green portion of the stalk into thin rounds.
  3. Clean the cut leeks by washing and soaking them in a bowl of cold, clean water, letting the grit fall to the bottom of the bowl.

Soup Making Success!

  • Since cauliflower leek soup is ready in under an hour, why not make extra portions and freeze for future meals.
  • Thicken the finished soup by allowing it to simmer, uncovered, or add psyllium husk fiber a little at a time.
  • Thin out a too-thick soup by whisking in more chicken broth.
two bowls of cauliflower leek soup garnished with grated parmesan cheese

Serving and Storing Leek Soup

Try serving it with bacon crumbles or shredded parmesan or cheddar cheese. Serve it alongside chicken lettuce wraps or with a side of chaffles.

Keep cauliflower leek soup in the refrigerator for up to four days, and in the freezer for several months. Defrost in the refrigerator and reheat on the stovetop.

Other Delish Creamy Soups!

Did you try this Cauliflower Leek Soup Recipe? Be sure to leave a rating and comment below!

Cauliflower Leek Soup in bowls with parmesan cheese on top
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Cauliflower Leek Soup

Low carb cauliflower leek soup uses simple and flavorful ingredients to create a thick, rich and delish soup.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Holly


  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 garlic cloves minced
  • 3 leeks cut into 1-inch pieces
  • 1 head cauliflower 4-5 cups
  • 3 cups chicken broth
  • 1 cup heavy cream
  • salt and pepper to taste


  • In a large pot heat olive oil, butter, and garlic over medium heat. Add leeks and cauliflower and saute for 10 minutes.
  • Add the chicken broth and bring the mixture to a boil then reduce heat to a simmer. Cover and simmer for 30 minutes or until vegetables are soft.
  • Blend the soup with an immersion blender or hand mixer. Mix in the heavy cream and continue to blend until the soup is smooth. Season with salt and pepper to taste.


  • To thicken soup, reduce it down on the stovetop with the lid off and stir regularly. Or use psyllium husk flour mixed with a bit of water, slowly a little at a time, stirring constantly.
  • Refrigerate soup for about 4 days in an airtight container.
  • Freeze in a zippered freezer bag for 2-3 months. 
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 451kcal | Carbohydrates: 21g | Protein: 9g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 208mg | Potassium: 758mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2250IU | Vitamin C: 78mg | Calcium: 123mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Soup
Cuisine American

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At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. 5 stars
    Delicious. I added a couple of tablespoons of sour cream when it was being pureed. And I added a teaspoon of shredded parm to my bowl of soup. Yummy!