Creamy Cauliflower Leek Soup (AIP/Paleo/Whole 30)

It’s mid October and we’ve already had a snowfall. You know what this means, right? It’s official soup weather!

When I first made this soup, I was just throwing things in a pot and hoping it would work out and taste good, because for the most part, that is how I roll. Mom of three here! To my delight, it turned out delicious and I knew I needed to repeat and share with you all.

What I love about this recipe:

Simple: You only need four ingredients (six if you count salt and the optional bacon) and 30 minutes to create this creamy soup!  

Large batch:  This recipe makes a large batch. You will have plenty leftover to warm up throughout the week OR freeze for another time.

Comforting: I used to love when my Mom made cauliflower soup when I was a kid. Food memories always bring me comfort but it’s hard not to feel at ease with a big bowl of warm soup on a cool fall day, amirite?

Healing: bone broth and veggies, the good stuff our bodies need! 

Creamy Cauliflower Leek Soup (AIP/Paleo/Whole 30)

Creamy Cauliflower Leek Soup (AIP/Paleo/Whole 30)


  • 1 med-large cauliflower, chopped (approx 8 cups)
  • 1 cup leeks, sliced (bulb-only)
  • 2 cups white sweet potato, chopped
  • 7 cups bone broth, preferably chicken or turkey
  • Salt
  • Cooked bacon for topping, optional


  1. Add the cauliflower, leeks, white sweet potato, and bone broth to a large pot and bring to a boil.
  2. Lower heat to low-med, cover and allow to simmer for 20 minutes.
  3. Add soup to blender and purée OR use an immersion blender to purée until smooth.
  4. Salt to taste.
  5. Serve topped with crispy chopped bacon.
  6. Enjoy!


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    • Rebecca says:

      I haven’t tried it in the Instant Pot yet but I’m sure it would work. I would put less broth and cook it for less time, maybe ten minutes? Hope this helps!

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