Low Carb Cauliflower, Leek, and Chicken Soup (Creamy and Easy)
Creamy and thick, this low carb cauliflower, leek, and chicken soup is easy to make and a perfect meal to warm you up on cold days. Based on traditional potato leek soup, this low carb high protein soup is ready in under an hour and uses only one pot! A classic low carb comfort food that is freezer friendly and great for meal prep.
Equipment
- Knife and Cutting Board
- large pot or dutch oven
Ingredients
- 1 pound chicken boneless thigh or breast, cubed
- 4 tablespoons butter divided
- 1 large cauliflower chopped
- 2 large leeks cleaned and chopped
- 1 cup heavy cream
- 1 teaspoon salt
- 6 cups chicken stock
- 2 whole sage leaves fresh
- 1 whole bay leaf dried
- 1 sprig thyme fresh
- ½ teaspoon sage ground
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped
Toppings (optional)
- cheddar cheese shredded
- green onion sliced
- crumbled bacon
- fresh thyme chopped
Instructions
- Clean and prep the leeks. Remove some of the upper green portion of the leeks and remove the root. Slice the leeks in half lengthwise. Rinse under running water to dislodge any dirt. Cut the leeks crosswise into small pieces and place in a large bowl with cold water, agitate with your hands to remove any remaining dirt. Remove leeks with a slotted spoon. (Jump to post above for more information)2 large leeks
- Cook the chicken. Add 1 tablespoon of butter to a large soup pot or Dutch oven over medium heat. Once hot add the cubed chicken and season with salt. Cook for 5-8 minutes until browned and cooked through. Remove the cooked chicken from the pot and set aside.1 pound chicken, 4 tablespoons butter
- Cook the leeks and cauliflower. Add remaining butter to the pot over medium heat and once melted add the cleaned leeks. Cook for around 5 minutes until the leeks have softened. Add the chopped cauliflower and salt liberally. Cook for 8-10 minutes until the cauliflower is fork tender.4 tablespoons butter, 1 large cauliflower, 2 large leeks, 1 teaspoon salt
- Puree leeks and cauliflower. Add the heavy cream to the pot. Use an immersion blender to puree the cooked cauliflower and leeks in the pot. Puree until the mixture is smooth, or leave it slightly chunky if you prefer.1 cup heavy cream
- Add aromatics and broth. Add whole bay leaves, fresh sage, thyme sprigs, ground sage, black pepper, and chicken broth. Bring to a gentle simmer for 8-10 minutes until the broth thickens. Season to taste with salt and pepper.6 cups chicken stock, 2 whole sage leaves, 1 whole bay leaf, 1 sprig thyme, ½ teaspoon sage, ½ teaspoon black pepper
- Add chicken and dill. Finish the soup by re-adding the cooked chicken, and chopped fresh dill. Simmer for an additional 3-5 minutes and serve hot with optional garnish of cheddar cheese, crumbled bacon, chopped thyme, and sliced green onions.2 tablespoons fresh dill, cheddar cheese, green onion, fresh thyme
Notes
- Nutritional values are for soup made with chicken thighs and without toppings.
- Either store bought or homemade chicken stock can be used in this recipe.
- Adjust the amount of stock used for a thicker or thinner soup.
- You can make the soup chunkier by adjusting how much you puree the cauliflower and leeks. For a complete smooth soup use a food processor instead of an immersion blender.
- Use boneless skinless chicken or a precooked chopped rotisserie chicken for this recipe.
Nutrition
Serving: 1- cupCalories: 301kcalCarbohydrates: 10gProtein: 20gFat: 21gSaturated Fat: 12gSodium: 1093mgPotassium: 549mgFiber: 3gSugar: 5gVitamin A: 1063IUVitamin C: 54mgCalcium: 73mgIron: 2mgSugar Alcohols: 0.2gNet Carbs: 6.8g
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