📍 Where this dish comes from: Cork · The English Market
Discover the history of this region →
Discover the history of this region →
This soup is a keto-friendly twist on the traditional Irish potato and leek soup, replacing the starchy potatoes with cauliflower for a creamy, satisfying dish. It’s perfect for a cozy, low-carb meal.
What You’ll Need
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 head of cauliflower chopped
- 2 leeks sliced (white and light green parts only)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Cook the leeks: In a large pot, melt the butter over medium heat. Add the leeks and cook until soft and fragrant.
- Simmer the vegetables: Add the chopped cauliflower and chicken broth. Bring to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 15-20 minutes.
- Blend the soup: Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
- Serve: Garnish with fresh chives and serve hot.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 5g | Fat: 18g
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Health Benefits
- Cauliflower replaces the potato traditionally used in this soup, keeping it low-carb.
- Heavy cream and butter provide the fat that makes this soup satisfying on keto.