If you’re searching for a delicious low carb soup, try this Instant Pot Leek & Cauliflower Low Carb Soup. My family devoured it — even the picky eater — and it’s creamy, satisfying, and packed with vegetables.
Instant Pot Low Carb Soup
When the weather turns cool, the Instant Pot becomes my go-to for quick, wholesome soups. Using a pressure cooker speeds up the process and lets you set it and step away — no constant stirring or babysitting on the stovetop. I’ll make a pot for lunch, keep it warm on the Instant Pot’s “keep warm” setting, and it’s still piping hot and ready when the kids come home.
Cauliflower Soup for the Low Carb Win
Cauliflower is a staple for low carb cooking — from mash to rice and creamy soups. Combining cauliflower with leeks makes a flavorful, aromatic base for a smooth soup. I kept this version cheese-free to stay light, but a sharp Swiss or aged cheddar would also pair nicely if you prefer a cheesier finish.
The key to keeping the soup low carb is using heavy cream instead of milk. Heavy cream has fewer carbs and gives the soup its rich, silky texture without additional thickeners.
Using Leeks in Soup
Leeks add a subtle oniony-sweet flavor. A few tips for working with them:
- Use only the white and pale green parts; the dark green stalks are too tough. A little light green is fine.
- Leeks trap dirt between their layers. Trim the tops and root end, slice, and rinse thoroughly to remove grit.
- Like onions, leeks benefit from gentle cooking to soften and sweeten. When sautéd first, they release more flavor into the soup.
There you have it: a cozy, low carb Instant Pot soup that’s both simple and satisfying. It reheats well and freezes nicely in portions, making it a practical weeknight meal or meal-prep option. Enjoy!
Happy low carbing,
Mike
Instant Pot Leek & Cauliflower Low Carb Soup Recipe
Creamy, low carb cauliflower and leek soup made in the Instant Pot. Rich texture from heavy cream with minimal carbs — a great weeknight or meal-prep 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 cooked bacon, for garnish (optional)
Instructions
- Set the Instant Pot to the “Sauté” setting. Heat the olive oil and butter, then add the leeks, cauliflower and minced garlic. Sauté for about 10 minutes, stirring occasionally, until the leeks are softened and fragrant.
- Add the chicken broth and stir to combine, scraping up any browned bits from the bottom.
- Secure the lid and set the valve to seal. Select the “Soup” function and program for 30 minutes.
- When the cooking cycle finishes, either perform a manual release following your Instant Pot manual (cover the steam spout carefully and release steam) or allow a natural release according to the manufacturer’s instructions.
- Carefully remove the lid. Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a countertop blender and blend until velvety.
- Season with salt and freshly ground black pepper to taste.
- Stir in the heavy cream and blend briefly to combine and smooth the texture. Adjust seasoning if needed.
- Ladle into bowls and garnish with diced green onion and crumbled cooked bacon if desired.
Recipe Notes
Be sure to wash leeks thoroughly after slicing to remove any trapped grit. This soup stores well in the refrigerator for 3–4 days and can be frozen for longer storage. Reheat gently on the stovetop or in the microwave.
Nutrition Information (per serving)
Calories: 201 kcal, Carbohydrates: 5 g, Protein: 2 g, Fat: 19 g, Saturated Fat: 10 g, Cholesterol: 52 mg, Sodium: 917 mg, Potassium: 290 mg, Sugar: 1 g, Vitamin A: 940 IU, Vitamin C: 26.1 mg, Calcium: 53 mg, Iron: 1 mg.
All nutrition values are estimates and may vary depending on ingredients and portion sizes.