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Creamy Cauliflower Leek Potato Soup

soup in a bowl
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5 from 1 review

This cauliflower leek potato soup is a creamy, delicious, and easy-to-make dish perfect for chilly days. 

Ingredients

Units Scale
  • 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 1/2 teaspoon dried thyme)
  • 1 vegetable stock cube (or chicken stock cube)
  • 1 teaspoon salt
  • 1/2 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

Find it online: https://hugsonaplate.com/creamy-cauliflower-leek-potato-soup/