FOX34 Corner Kitchen: Creamy Cauliflower & Leek Soup - FOX34 Lubbock

FOX34 Corner Kitchen: Creamy Cauliflower & Leek Soup

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Creamy Cauliflower & Leek Soup


  • 1 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour (use gluten-free flour if desired)
  • 4 cups reduced sodium chicken or vegetable broth
  • 1 bunch leeks (about 3 or 4) dark green stems removed 
  • 1 clove garlic, minced
  • 1 medium head cauliflower, chopped (about 1 ½ lbs florets)
  • Kosher salt and fresh pepper to taste
  • Crumbled bacon, cheddar, scallions, for optional toppings


  1. Wash leeks to make sure there’s no soil left on them, chop coarsely. Set aside.
  2. In a medium pot over low heat, melt your butter and add flour while stirring for 1-2 minutes.
  3. Add in broth, chopped leeks, garlic, and cauliflower, then turn up heat until boiling. Cover and let simmer on low for 20 minutes.
  4. Remove from heat. Using an immersion blender, carefully pulse mixture until smooth and creamy.
  5. Add salt and pepper to taste and serve piping hot.

Nutritional Facts Per Serving:

Calories: 114

Fat: 3 grams

Cholesterol: 8 mg

Sodium: 10 mg

Carbohydrates: 17 grams

Fiber: 5 grams

Sugars: 7 grams

Protein: 6 grams

For more recipes using ingredients we've used during the 28 day challenge: 

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