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Carnivore “Potato” Leek Soup is a hearty, low-carb alternative to traditional potato leek soup. Made with a blend of creamy cauliflower and savory leeks, this rich soup delivers the comforting taste of potato-based soups without the carbs, making it perfect for those following a carnivore or keto diet.

Carnivore “Potato” Leek Soup

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Cook Time 50

Total Time 50

Servings

Calories 300 kcal

Ingredients

1 lb about 450 g chicken or pork skin, baked until crispy and then chopped
4 cups about 950 ml chicken broth
1 cup about 240 ml heavy cream
Salt to taste

Instructions

Prepare Crispy Skins: Bake the chicken or pork skin until it achieves a crispy texture. Once cooled, chop into small, bite-sized pieces.
Simmer Broth: In a pot, bring the chicken broth to a simmer, then add the crispy skin pieces. Let them soften slightly in the broth for a texture reminiscent of “potatoes.”
Cream Addition: Reduce the heat and stir in the heavy cream, warming gently without boiling. Season with salt to your liking.
Serve Warm: Once the soup is heated through and flavored to your preference, serve it warm as a hearty, comforting dish.