Creamy cauliflower, leek and streaky bacon soup
Silky, low‑carb cauliflower soup with sweet leeks and crispy streaky bacon — quick, comforting and keto‑friendly.
This creamy cauliflower and leek soup keeps carbs low without skimping on comfort. Crisp streaky bacon and a splash of double cream give it a luscious, satisfying mouthfeel — perfect for a midweek supper or a light weekend lunch.
It’s quick to make, feeds four and freezes well in portions. Use an immersion blender for the smoothest finish, or leave a few cauliflower chunks if you like more texture.
Ingredients
- 700 g cauliflower — broken into florets
- 150 g streaky bacon — cut into lardons
- 1 leek — white and light green parts only, sliced
- 2 garlic cloves — crushed
- 25 g unsalted butter
- 10 ml olive oil
- 800 ml gluten-free chicken stock
- 80 ml double cream
- 15 g fresh chives — snipped, to garnish
- 15 ml lemon juice — about 1 tbsp
- salt — to taste
- black pepper — freshly ground, to taste
- ground nutmeg — pinch
Equipment
- immersion blender
Instructions
Prepare the veg: trim the leek, halve lengthways, rinse any grit and slice thinly. Break the cauliflower into even florets. Crush the garlic.
Heat a large heavy‑based pan over a medium heat. Add the olive oil, then the streaky bacon and fry until the fat renders and the pieces are crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper to drain.
Reduce the heat to medium‑low, add the unsalted butter to the same pan with the bacon fat. Add the sliced leek and sweat gently until soft but not browned, 6–8 minutes. Add the crushed garlic in the last minute.
Tip in the cauliflower florets and toss to coat in the leek and fat. Cook for 3–4 minutes to start softening the florets.
Pour in the gluten-free chicken stock, bring to a gentle simmer, cover and cook until the cauliflower is very tender, 12–15 minutes.
Remove the pan from the heat. Using an immersion blender, blend the soup until smooth (or leave a little texture if you prefer). Blend in short bursts to avoid splashing.
Return the pan to a low heat. Stir in the double cream, lemon juice and a pinch of ground nutmeg. Season with salt and black pepper to taste. Warm through for 2–3 minutes — do not boil once the cream is added.
Ladle the soup into bowls, scatter over the crisped streaky bacon and snipped chives, and finish with a grind of black pepper.
Tips
- Cook the leek slowly until soft — rushing with high heat will brown it and make the soup darker and more oniony.
- If you prefer a dairy‑free version, substitute double cream with full‑fat coconut cream (expect a mild coconut note).
- Make ahead: cool completely, portion and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.
- If the soup becomes too thick after resting or freezing, loosen with a splash of water or extra stock — not milk, which can split when reheated.
Substitutions
streaky bacon → smoked pancetta, same weight
Stays closedouble cream → crème fraîche, same quantity (adds a tangier finish)
Stays closecauliflower → courgette, 700 g, peeled and chopped (lighter, more watery texture)
Noticeably different
Nutrition
Per serving · estimated
- 420
- Calories
- 19 g
- Protein
- 12 g
- Carbs
- 33 g
- Fat
- 4 g
- Fibre
- 3 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make this soup vegetarian?
Yes — replace the streaky bacon with smoked mushrooms and use vegetable stock. Leave the double cream or substitute with crème fraîche to keep richness.
Will the cream split if I reheat the soup?
Reheat gently over a low heat and stir frequently. Avoid boiling once cream is added; if it looks like it might split, add a splash of stock and stir.
Can I use a blender instead of an immersion blender?
Yes. Blitz the soup in batches, but leave the lid slightly ajar and cover with a kitchen cloth to allow steam to escape and avoid pressure build‑up.
How long will leftovers keep?
Stored in the fridge in a sealed container, the soup will keep for 3 days. Freeze portions for up to 3 months.
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