Cauliflower, potato and leek soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 head of cauliflower
  • 2 stalks of leek
  • 3 medium potatoes, peeled and cubed
  • 2 cloves of garlic, diced
  • 3 cups broth (I used vegetable)
  • Salt & pepper (just a dash)
  • ½ cup 0% plain greek yogurt
  1. Wash and cut up your cauliflower. Peel and cube your potatoes.
  2. Wash leeks (best way is to cut them length wise with a knife to open them up so you can wash all the insides) then dice them as you would green onion.
  3. Dice up garlic, add all to your crock pot.
  4. Pour in broth and add salt & pepper.
  5. Let cook on high 3-4 hours or low 7-8 hours.
  6. Using an inversion blender (or regular one) blend soup, add in your yogurt and blend again until nice and creamy. If it is too thick feel free to add in a little water or more broth.
  7. Makes 8 cups (possibly a little more or less depending on size of potatoes and/or cauliflower)
  8. The only points in the soup are for the potatoes and yogurt, making a 1 cup serving 3 smart points.
Recipe by Drizzle Me Skinny! at