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Creamy Keto Potato Leek Soup Recipe Easy Homemade Low-Carb Soup

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A comforting, creamy keto-friendly soup using riced cauliflower as a low-carb potato substitute, enhanced with a unique strawberry rose syrup for a sweet and floral touch.

Ingredients

Scale
  • 2 large leeks, cleaned and thinly sliced
  • 4 cups riced cauliflower
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter, softened
  • 4 cups chicken or vegetable broth, low sodium
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme, chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh or frozen strawberries, hulled and halved
  • 1 tablespoon rose water
  • 2 tablespoons granulated erythritol or preferred keto sweetener
  • 1 teaspoon fresh lemon juice

Instructions

  1. Trim the dark green tops and roots from the leeks. Slice them in half lengthwise and rinse thoroughly under cold water to remove any grit. Thinly slice into half-moons. (About 10 minutes)
  2. In a large pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until softened and fragrant, about 8 to 10 minutes.
  3. Add the minced garlic and sauté for another 1 to 2 minutes, being careful not to let it brown.
  4. Stir in the riced cauliflower, coating it with the butter and leek mixture. Cook for 3 to 4 minutes to slightly soften.
  5. Add the chicken or vegetable broth and thyme. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes until cauliflower is tender.
  6. Remove from heat and blend the soup using an immersion blender until silky smooth. Alternatively, blend in batches in a countertop blender.
  7. Return the blended soup to low heat. Stir in the heavy cream and season with salt and pepper. Heat gently for 3 to 5 minutes without boiling.
  8. For the strawberry rose syrup, combine strawberries, erythritol, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens, about 10 minutes.
  9. Remove syrup from heat and stir in rose water. Strain through a fine mesh sieve for a smooth syrup if desired.
  10. Serve the soup warm, drizzled with strawberry rose syrup and garnished with fresh thyme or microgreens.

Notes

If the soup is too thick after blending, add a splash of broth or water to reach desired consistency. Don’t rush sautéing the leeks to build flavor. The strawberry rose syrup can be made ahead and refrigerated. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil.

Nutrition

Keywords: keto soup, low carb soup, creamy soup, potato leek soup, cauliflower soup, strawberry rose syrup, keto recipe, easy soup

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