“Potato” Soup

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My hubby brought home a beautiful head of cauliflower from the store yesterday and it was crying to be made into a creamy “potato” soup.  So I came up with a low-carb version of Vichissoise, but I served mine warm like a regular potato soup.  I’ve never been fond of the classic cold soups, any of them.  I like my soup hot.  🙂  This recipe is Induction friendly.

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1  medium head of cauliflower (about 12 oz.)

4 c. chicken broth, low sodium

1½ c. leeks, cleaned and chopped (about 1 whole leek)

2 shallots, chopped fine

½  stick unsalted butter

¼ tsp. each salt and black pepper

1 T. green onion or chives, chopped (optional garnish)

½ c. heavy cream

OPTIONAL:  ¼ c. dry white wine

DIRECTIONS:   Cut cauliflower into flowerets and place in large soup pot.  Cut root off l leek and then cut the leek lengthwise in half.  Wash all “hiding” dirt from between the leaves, as it will really hide there!  You don’t want grit in your soup.  Slice thin 1½ c. of leek off and add to the soup pot.  Add broth, shallots, salt, pepper and butter.  Bring to a boil and lower heat to a slow simmer.  Cook until leeks and cauliflower are completely done.  Add heavy cream (and wine if using wine) and simmer on lowest heat for about 5 more minutes.  Using either a stick blender right in the pot (LOVE my stick blender), or doing in small batches in your processor or regular blender, puree the soup until smooth.  Chill if serving cold, as is traditional for this soup.  When ready to serve, dip into 4 bowls and garnish with a bit of chopped green onion or chives.  Serve with your favorite, program-acceptable bread and a nice salad.

NUTRITIONAL INFORMATION:  Makes 4  servings about 1½ cups in size.  Each contains:

194 calories

15.3 g  fat

10.45 g  carbs, 4.10 g fiber, 6.35 g NET CARBS

5.93 g protein

796 mg sodium


19 thoughts on ““Potato” Soup

  1. tracker1

    Made something similar tonight… I did use some potato, but also cauliflower and parsnips… Would have used celery root, but they were too small and overpriced at the store… Came out pretty well. I also used a lot more leeks…

  2. Stephanie

    Made this soup the other night…..it was outstanding! I’m an Irish girl who enjoys red potatoe soup, and this soup hit the spot.

      1. tracker1

        You can try parsnips too… I usually combine a small potato with cauliflower, celery root and/or parsnips for mash/purée or soups… Much lower GL than just potato.

      1. Susan Cullison

        We LOVED it! My husband even raved about it after eating it. We’re making it again today and can’t wait. I also plan to serve it to his family over the Holidays when they come visit. Thank you so much!

    1. buttoni

      That’s exactly what it’s like Rae. Potato soup has always been my favorite soup really. 🙂 We’re having the frozen leftovers for lunch tomorrow! Mmmm.

    1. buttoni

      Being a former French teacher, I really tried hard to like COLD vichyssoise (winks), and the famed Spanish gaspacho, but the thought of the cold grease/butter going down just turns me off. 🙂

  3. Nancy

    This sounds wonderful, thank you. I too am not a fan of cold soup. And am looking for LC recipes now that the weather has turned cooler. Are the carb counts with or without the wine? Looking forward to making this one.

    1. buttoni

      Nancy, the stats are for the recipe without the wine. FYI, as a rule of thumb with all my recipes, if an ingredient appears on the list, it is included in the stats. If it is merely mentioned in the narrative, as an additive or variation, it is not included in the stats. Hope that clarification will help as you evaluate other recipes here. 🙂

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