Creamy Leek Soup Recipe (Stove Top)

7 25 125
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Creamy Leek Soup Recipe (Stove Top)
Health Highlights


3 cup Leek (dark green ends removed; roughly chopped; about ~2 medium leeks)
1 medium head Cauliflower (~2 lb, chopped)
1 medium White onion (chopped)
4 cup Chicken broth (stock), low sodium
1/2 tbsp Ghee (optional)
1 cup Coconut milk, sweetened (full-fat)
1 pinch Salt and pepper (to taste)


  1. Wash the leeks well. 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. Cut off the dark green top and save them for making stock. Chop the leeks roughly. Add to a large soup pot.
  2. Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
  3. Add the onion, chicken broth, and ghee (optional) to the pot.
  4. Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
  5. Allow to cool slightly, then add the coconut milk. Puree the mixture until smooth using a blender. Caution: You may need to do two or more batches so the blender doesn’t overflow. Be careful when blending hot liquids.
  6. Season with salt and pepper, to taste.

Nutrition Facts

Per Portion

Calories 125
Calories from fat 29.8
Calories from saturated fat 21.6
Total Fat 3.3 g
Saturated Fat 2.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.5 g
Cholesterol 3.9 mg
Sodium 229 mg
Potassium 589 mg
Total Carbohydrate 21.2 g
Dietary Fiber 5.2 g
Sugars 9.4 g
Protein 5.0 g

Dietary servings

Per Portion

Vegetables 4.4

Energy sources