Creamy Leek & Cauliflower Soup
This creamy soup is a great replacement for potato soup if you're looking to cut carbs. Yet, it is extremely flavorful. I have served this to many people who dislike cauliflower, yet they love the soup.
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 8
cold weather soup
creamy
comforting
cauliflower
american
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 tablespoons butter
- 2 teaspoons salt
- 3 large leeks (cleaned, cut into half-inch slices)
- 1 head cauliflower (cut into florets)
- 6 cups chicken stock
- 1.5 tablespoons black pepper
- .5 pint heavy cream
- 2 teaspoons cayenne
- Carbohydrate 24.6216595315562 g
- Cholesterol 66.8225 mg
- Fat 21.8380171875154 g
- Fiber 3.57205782074336 g
- Protein 12.1909267188017 g
- Saturated Fat 11.7920570625046 g
- Serving Size 1 1 Serving (508g)
- Sodium 597.130937500208 mg
- Sugar 21.0496017108129 g
- Trans Fat 1.41775393750066 g
- Calories 335 calories
1. In a soup pot, melt butter over medium high heat. 2. Sautee' the leeks until they begin to break down. 3. Add the cauliflower and sautee' until it begins to brown. 4. Add the 6 cups chicken stock, the black pepper, and 1 teaspoon salt. 5. Raise to a boil and cover for 30 minutes. 6. Uncover and remove from heat. Use hand blender to puree' the soup. 7. Slowly add the cream as you blend to acquire a smooth consistency. 8. Use a strainer to remove remaining pulp if you want an extremely smooth soup. 9. Return the soup to the heat to regain your heat. 10. Season with remaining salt and cayenne to achieve desired seasoning.
