Creamy Leek Soup is one of my all-time favorite soups!
The autumn months are here. Longer nights. Colder days. It’s getting to be soup weather. (Though, I love soup all year long.)
This creamy, really simple dish is modeled after vichyssoise, a silky soup made with potatoes and cream or milk. My friend Claudette made me her Paleo version this summer, and I was shocked to find out that instead of potato it contained…
When I served this to my unsuspecting taste testers and asked them what was in it, they could not guess cauliflower. Haha…fooled ’em! A traditional vichyssoise is served cold, and while you could do that, I liked it better warm.
And for an extra added special factor, I sprinkled mine with some Bacon Gremolata or just crispy bacon, crumbled up. You’re welcome 🙂
- Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top ⅓ of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
- Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
- Add the onions, chicken broth, coconut milk and ghee to the pot.
- Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
- Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn't overflow.
- Season with salt and pepper to taste.
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