Looking for a tasty and cozy soup to warm you up? This Cauliflower Leek Potato Soup is just perfect! This soup is great for a quick dinner or lunch with its creamy texture and rich flavors.
Cauliflower leek potato soup is especially popular during the colder months. It's perfect for fall and winter when you crave something warm and comforting. And what can be better than a bowl of soup?
If you share this opinion, you might want to check out this creamiest carrot pumpkin soup.
Ingredients
Potato-based soups are a classic comfort food, and adding cauliflower and leeks makes them even better and more nutritious! I do love this combination for its delightfully creamy texture ❤️
Cauliflower is the star of this soup, providing a mild, nutty flavor and a creamy texture when blended. It's rich in vitamins C and K, and a good source of fiber.
Leeks add a sweet, onion-like flavor to the soup. They are lower in calories and high in vitamin K. Use the white and light green parts, and make sure to clean them thoroughly to remove any dirt hidden in the layers.
Potatoes make the soup hearty and creamy. Yukon Gold or russet potatoes are best because they become very tender and blend smoothly.
Onions provide a base flavor that's essential in many soups.
Garlic adds a wonderful depth of flavor and a bit of a kick. It's known for its potential health benefits, including boosting the immune system and reducing inflammation.
Milk makes the soup creamy and smooth. You can use any type of milk, but whole milk will give the creamiest texture. A heavy cream is an option, if you don't mind extra calories 🙂
Olive oil here is used to sauté the vegetables.
Fresh thyme adds a lovely herbal note to the soup. If you don’t have fresh thyme, dried thyme can be used, but reduce the amount by half.
A stock cube boosts the soup's flavor and is an easy way to add seasoning. Vegetable stock cubes are common, but you can also use chicken stock cubes if you prefer. Look for low-sodium versions to control the saltiness of your soup.
Other ingredients: salt. black pepper, red pepper flakes, or parmesan for garnish (optional).
See the recipe card for quantities.
Instructions
I promise, even if you never cooked anything (which I doubt), you will be a winner at the end of this culinary quest!
As a start, peel and dice the potatoes. Break the cauliflower into florets. Clean the leeks thoroughly between the leaves(!) and chop the white and light green parts.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft, for about 4 minutes.
Add the leek and cook for another 5 minutes.
Add the cauliflower florets, potatoes, thyme, water, stock cube, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, for about 25 minutes.
Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, a regular blender works fine—just blend in small batches.
Stir in the milk and let it heat up for a few minutes - don't boil!
Hint: To save time, I like to prepare the leeks while garlic and onion are already sauteing, and, after I add the leeks I get to prep the potatoes and cauliflower. But you can prepare the vegetables before you start cooking, it is absolutely fine and there is no time pressure afterward!
Variations
Here are several variations you can try to customize your cauliflower leek potato soup to your liking:
- Add a cheesy twist by stirring in 1 to 2 cups of shredded cheddar cheese at the end of cooking. This will make the soup extra creamy and rich.
- If you enjoy a bit of heat, add a pinch of red pepper flakes or a chopped fresh chili to the soup while it’s cooking.
- For a vegan version, use vegetable broth and substitute the milk with coconut milk or almond milk. Coconut milk adds a nice, subtle sweetness and creaminess. Ensure any added toppings, like cheese or sour cream, are also plant-based.
- Turn your soup into a loaded baked potato version by topping it with crispy bacon crumbles, shredded cheddar cheese, sour cream, and chopped green onions.
- Add a teaspoon of curry powder and a can of coconut milk for a Thai twist.
You can also add other vegetables or herbs - literally, the sky is the limit!
Equipment
Large pot or Dutch oven
Immersion blender or regular blender
Knife and cutting board
Measuring cups and spoons
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
You can also freeze the leftovers in freezer-safe containers for up to 3 months.
Top tip
Make sure to cook the vegetables until they are very tender before blending. This way you will have a very smooth and creamy result!
I looove sprinkling parmesan cheese on top! My other Italian broccoli soup is perfect for it.
FAQ
Sure! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove over medium heat until it's piping hot.
Beans are a great addition to boost protein content! Just add some cooked beans before blending. You can also serve the soup with some cooked shredded chicken or a dollop of Greek yogurt.
Related
Looking for other recipes like this? Try these:
Creamy Cauliflower Leek Potato Soup
This cauliflower leek potato soup is a creamy, delicious, and easy-to-make dish perfect for chilly days.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Mixing
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 leeks, cleaned and sliced (use white and light green parts)
- 1 head of cauliflower, medium, broken into florets
- 2 large potatoes (or 3 medium ones; use Yukon Gold or russet), peeled and diced
- 4 cups water
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 vegetable stock cube (or chicken stock cube)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
Instructions
- Peel and dice the potatoes. Break the cauliflower into florets. Clean the leeks thoroughly between the leaves(!) and chop the white and light green parts.
- In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onion and minced garlic. Sauté until the onion is soft, for about 4 minutes.
- Add the leek and cook for another 5 minutes.
- Add the cauliflower florets, potatoes, thyme, water, stock cube, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, for about 25 minutes.
- Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, a regular blender works fine—just blend in small batches.
- Return the soup to the pot. Stir in the milk and let it heat up for a few minutes - don't boil!
Notes
Serve with homemade croutons, a sprinkle of parmesan, and a drizzle of olive oil.
To make the croutons, just cut the sourdough into cubes, sprinkle with olive oil, salt, garlic powder, paprika - whatever spices you like - and stick it for 7-10 minutes in the oven or for 5 into the air fryer.
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 8 g
- Sodium: 559 mg
- Fat: 5.2 g
- Carbohydrates: 33.9 g
- Fiber: 6 g
- Protein: 6.2 g
- Cholesterol: 0.8 mg
Natalia says
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