If you’re searching for a delicious low carb soup, this Instant Pot Leek & Cauliflower Low Carb Soup is a winner. Our whole family loved it — even the picky eater — and it’s creamy, satisfying, and full of vegetables.
Instant Pot Low Carb Soup
When the weather cools down we pull out the Instant Pot and use it often for soups. It speeds up the process and gives you freedom — start it and walk away. Unlike a pot on the stovetop that needs constant attention, the pressure cooker lets you set it and return when it’s done. We often make a batch for lunch, then leave it on “keep warm” so it’s still piping hot when the kids return from activities.
Cauliflower Soup For the Low Carb Win
Cauliflower is a staple in low carb cooking — from mash to rice to soups. Combining cauliflower with leeks creates a rich, comforting soup. I kept this version cheese-free, but a sharp Swiss or a good cheddar would both be lovely if you want to add extra depth.
To keep the soup low carb, skip milk (which has more carbs) and use heavy whipping cream instead. It adds richness without adding many carbs, and this soup doesn’t require additional thickeners.
Using Leeks in Soup
Leeks are wonderful but a bit different to prepare than onions. A few tips:
- Use the white and pale green parts of the leek; the darker green stalks are too tough. A little light green is fine.
- Leeks hide dirt between their layers. Trim the dark tops, then rinse the pale parts thoroughly after slicing.
- Leeks need to be cooked until soft to bring out their sweetness. In the Instant Pot this happens easily during sautéing and pressure cooking.
There you have it — a satisfying low carb soup that’s quick to make in the Instant Pot. I still have extra leeks left, so more leek soup is definitely happening this week.
Happy low carbing,
Mike
Instant Pot Leek & Cauliflower Low Carb Soup Recipe
- Course
- Soup
- Cuisine
- American
- Servings
- 8
- Calories
- 201
- Author
- Karami Urbanoski
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 leeks white/pale green part only, cut into 1/2 inch pieces
- 1 large head cauliflower chopped
- 1 tbsp minced garlic
- 8 cups chicken broth
- 1 cup heavy cream
- salt and freshly ground black pepper to taste
- Diced green onion and bacon to top is desired
Instructions
-
Heat the olive oil and butter in the bottom of your Instant Pot using the “sauté” feature. Sauté the leeks, cauliflower, and garlic for about 10 minutes until softened.
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Add the chicken broth and stir to combine.
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Place the lid on the Instant Pot and seal.
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Select the “soup” setting and set the time to 30 minutes.
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When cooking is complete, release pressure according to your Instant Pot manual — either a careful manual release or natural release.
-
Remove the lid carefully.
-
Blend the soup with an immersion blender or in batches in a stand blender until smooth.
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Season to taste with salt and freshly ground black pepper.
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Stir in the heavy cream and blend again until the soup is very smooth and creamy.
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Serve garnished with diced green onions and cooked bacon, if desired.
Recipe Notes
Nutrition Information
All nutrition information is an estimate and will vary depending on ingredients and portions.
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