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Paleo Cauliflower Leek Soup with Bacon

Creamy Cauliflower Soup with bacon

We basically live in the North Pole…okay maybe not quite the North Pole…we live in Canada…but sometimes it feels like we live in the North Pole. Last night, the temperature dropped to -25 degrees Celsius. Brrr. I actually had to put my baby in TWO extra warm sleep sacks to keep him from freezing in his crib.

When the temperatures drop like this, the only way to really warm up the body is from the inside out! And what better way to do that then with a bowl of creamy, stick to the bones soup?

I love potato leek soup, and potatoes are technically paleo friendly if you aren’t concerned about carbohydrate content or glycemic index. We do often consume them in our household, but sometimes it is nice to go low carb as a way to reset the body (especially after the holidays).

When you are looking for a creamy alternative to potatoes, substituting with cauliflower is definitely the way to go. We use cauliflower to make “rice,” mashed on top of shepherd’s pie, and blended to make dairy-free creamy sauces.

This recipe uses coconut milk instead of heavy cream, along with gut-healing and immune boosting bone broth. Fresh leeks, sautéed with garlic and onions provide depth and flavor! And to top it all off, bacon!

I made this recipe in my Instant Pot to keep it simple (and all in one pot). After sautéing the veggies, simply add the remaining ingredients (except the coconut milk), cook on manual pressure for ten minutes, add in the coconut milk, and puree with an immersion blender or Vitamix! Then top it with your pre-cooked and crumbled bacon and you’ve got a hearty meal.

This soup received the kid-friendly stamp of approval by all three of my little ones and would make a great addition to a Super Bowl Party menu too! Gluten-free, dairy-free, Paleo, Keto, Whole-30, and vegetarian (without the bacon). That means this recipe could easily be suitable for the whole family and any guests too! Try it, you’ll love the creamy texture with the added crunch of the crisp bacon!

Cauliflower Leek Soup with Bacon (Paleo, Keto, Whole 30)

This delicious Cauliflower Leek Soup with Bacon is gluten-free, dairy-free, Paleo, Keto, Whole 30, and kid-friendly! Made using simple, whole food ingredients in the Instant Pot, this recipe is easy to make with little mess. You’ll love the creamy texture topped with crispy bacon.

Course Soup
Keyword ketogenic, kid-friendly, low carb, paleo, Whole 30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 tbsp olive oil extra virgin
  • 4 cloves garlic minced
  • 1 medium onion chopped
  • 3 medium leeks chopped
  • 2 heads cauliflower cut into florets
  • 1.5 cups bone broth
  • 1 can coconut milk
  • 6 strips bacon cooked and crumbled


  1. In a medium pan or your Instant Pot, heat the olive oil over medium heat. Sauté the garlic, onions, and leeks until translucent.

  2. Add in the cauliflower and bone broth.

  3. Set the Instant Pot to manual pressure and cook for 10 minutes. If using a regular pot, simmer the vegetables until the cauliflower is tender. 

  4. Pour in the entire can of coconut milk.

  5. Using an immersion blender or Vitamin, puree the soup until creamy and smooth.

  6. Top with cooked and crumbled bacon.

  7. Serve and enjoy!

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