Creamy Celery & Leek Soup


Rich and creamy, this celery and leek soup is thickened with cauliflower rather than potatoes. It’s a wonderful low carb alternative to traditional leek and potato soup. Bring on the chilly fall weather because this will warm you right up.

(13 votes, average: 3.92 out of 5)
Creamy Celery & Leek Soup


  • 2 tablespoons butter
  • 4 stalks celery, sliced
  • 2 leeks, sliced, white parts only (save green parts for garnish, if desired)
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 12 ounces cauliflower florets (about 1 medium head)
  • 4 cups chicken broth
  • 1 cup heavy cream


  1. Melt the butter in a large saucepan over medium heat. Add the celery, leeks, garlic, salt, pepper and thyme. Cook until vegetables are softened, about 5 minutes.
  2. Add the cauliflower and broth and bring to a boil. Reduce heat and simmer until cauliflower is soft enough to be pierced with a fork, about 15 minutes.
  3. Transfer soup to a food processor or blender and blend until smooth (you may need to work in batches). Return to the saucepan and stir in heavy cream.
  4. Season with additional salt and pepper to taste.
  5. Garnish with green leek slices, if desired.

Yield: 6

Cholesterol: 64mg

Food energy: 226 kcal

Total fat: 17.75g

Calories from fat: 159

Carbohydrate: 11.23g

Protein per serving: 5.23g

Total dietary fiber: 2.75g

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