Cauliflower Leek Soup with Crispy Bacon

Why This Is Strictly Keto

Cauliflower takes the place of potato in this classic leek soup, blending into a silky, low-carb base with heavy cream and butter — no starchy vegetables or flour-based thickeners anywhere in the pot.

Ingredients

• 4 slices bacon, diced
• 2 tablespoons butter
• 2 leeks, white and light green parts, sliced and rinsed well
• 2 garlic cloves, minced
• 1 large head cauliflower, cut into florets
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and black pepper, to taste
• 2 tablespoons fresh chives, chopped

Instructions

1. Crisp the bacon: In a large pot over medium heat, cook the diced bacon until crisp, about 6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

2. Sauté aromatics: Add butter, leeks and garlic to the pot. Cook 5–6 minutes, stirring occasionally, until the leeks are soft.

3. Simmer: Add cauliflower florets and chicken broth. Bring to a boil, then reduce heat and simmer 18–20 minutes, until the cauliflower is very tender.

4. Blend: Purée the soup with an immersion blender (or in batches in a stand blender) until completely smooth.

5. Finish: Stir in the heavy cream and season with salt and pepper. Warm through over low heat.

6. Serve: Ladle into bowls and top with crispy bacon and chives.

Nutritional Info (per serving, approximate)

Tips

• Rinse sliced leeks thoroughly in a bowl of water — sand hides between the layers.
• For an extra-silky texture, strain the soup through a fine-mesh sieve after blending.
• This soup freezes well without the cream; stir the cream in after reheating.