Faux-tato and Leek Soup

Faux-tato & Leek Soup | My Engineered Nutrition

Comfort food.

We all have our own definition of what comfort food is for us. Regardless of the dish, more than likely it is something warm and inviting. For me, stews and soups come to mind as 'comfort food'. Slow cooked, rich dishes that are filled with love. What this also means is that comfort food and healthy food very rarely apply to the same dish. 

Most recently, completely out of the blue, I had a craving for loaded baked potato soup. But again, while comforting for the soul, it is not comforting for my diet.

Faux-tato and

Potage Parmentier (Leek and Potato Soup) is a classic French soup. I used this basic recipe as inspiration for my loaded Faux-tato and Leek Soup. So...what is faux about this? 

No potatoes. (GASP!)

I've swapped the white potatoes for cauliflower in this soup, and I'm here to tell you this is just as delicious. I managed to keep the thick and creamy consistency while cutting the carbs and fat normally found in a potato soup, in half. Now THAT is some comfort food I can get down with! 

Faux-tato and Leek Soup | My Engineered Nutrition

Faux-tato and Leek Soup

Prep Time: 15 minutes

Cooking Time: 45 minutes

Servings: 10 cups **this makes a LOT of soup, recipe could easily be cut in half


  • 2 small heads of cauliflower, florets chopped (about 10 cups)
  • 1 large leek, white base thinly sliced and green tops removed and set aside
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 sprigs of thyme, leaves removed and chopped
  • 2 bay leaves
  • 5 cups chicken bone broth - homemade or I love Pacific Organic Bone Broth when I'm in a pinch
  • 1 cup half and half
  • Optional toppings: reduced-fat or non-fat cheddar cheese and turkey bacon


  1. In a large pot, melt butter over medium heat. Add leeks, celery and garlic, cooking until soft and wilted, about 10 minutes. Don't rush this step, we don't want to caramelize the leeks and garlic. 
  2. Next, add cauliflower, salt, pepper, thyme, bay leaves and chicken broth. Increase to high heat and bring to boil, about 10 minutes.
  3. Once at a boil, reduce to a simmer and cover. Simmer for 15 minutes. 
  4. Remove bay leaves and blend the soup. This step can be done with either with an immersion blender or regular blender. If using a normal blender, remove soup and batches and blend, pouring smooth soup into a secondary bowl.
  5. Once all soup has been blended, return to large pot and add half and half. Bring to a boil and simmer for another 10 minutes, uncovered. 
  6. Serve as is or top with shredded cheese and turkey bacon!

Nutritional Information (1 cup)

110 calories - 7.5 g Protein, 9.5 g Carbohydrates (2.9 g Fiber), 4.8 g Fat


Posted on October 29, 2015 and filed under Recipes, Soup.