This creamy cauliflower leek & potato soup recipe is a real winter warmer. Leeks add a mellow sweetness and the flavors come together in minutes.
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The great thing about a homemade soup, is with a few basic ingredients you have something that tastes wonderful. I like to finish this delicious soup with a scattering of fresh chives, a crack of black pepper and a drizzle of olive oil.
Healthy cauliflower soup is one of my favorite easy soup recipes. I decided to adapt this cauliflower soup recipe by adding the leeks and potatoes and I avoid having to use cream by blending it until smooth.
Jump to:
- Why You'll Love This Cauliflower Leek & Potato Soup
- Cauliflower Potato Leek Soup Ingredients
- How to Make Cauliflower Potato and Leek Soup - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions for Potato Leek Cauliflower Soup
- Tips & Tricks For Making Potato Leek Soup
- Pin This Creamy Cauliflower Leek & Potato Soup Recipe For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Creamy Cauliflower Leek & Potato Soup
- Reader Comments & Ratings
Why You'll Love This Cauliflower Leek & Potato Soup
- Using a few simple ingredients, this cozy soup can be cooked and ready to enjoy in 30 minutes.
- Use a gluten free vegetable broth and this soup is naturally gluten free (thickened with potato).
- This delicious soup freezes really well, making it great for meal prep. Double the recipe, enjoy some now and store the rest for an easy meal another day.
- Heat up the leftover soup and pour in a thermos for a quick and easy lunch on the go.
- Try some of my other favorite vegetable based soup recipes:
Cauliflower Potato Leek Soup Ingredients
Find the full list and quantities in the recipe card below.
Leeks - I add 2 medium leeks in this recipe, using both the white and green parts of the leek.
Cauliflower - I add one medium sized head of cauliflower, cut into individual cauliflower florets for easy cooking.
Potato - I used Yukon Gold potatoes, but Russet potatoes are a good option.
Onion - I use a yellow onion in this recipe as it has a strong onion flavor.
Broth - I use good quality vegetable broth. Ensure you use a gluten free vegetable broth if serving to celiacs or gluten free diners.
Bay leaves - I use dried bay leaves to flavor the soup, you can also use fresh bay leaves if you have them.
How to Make Cauliflower Potato and Leek Soup - Step-By-Step
Find the full printable recipe below.
Heat the butter in a large pot, I use a large Dutch oven, then add the chopped onion, season and sauté on low heat until starting to soften.
Add the sliced leeks and sauté until starting to soften then stir in the minced garlic and add the cauliflower florets and potato chunks.
Add the vegetable broth and bay leaves. Season again then bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Remove the bay leaves then use an immersion blender to blend the soup to a texture you like (you can have it smooth or more chunky). You can use a jug blender if you prefer.
Taste and adjust the seasoning with salt and black pepper if needed, then serve with a sprinkle of finely chopped chives and a drizzle of olive oil.
Frequently Asked Questions
What is the best way to clean leeks?
Due to their many tight packed layers, leeks can hold dirt and grit. The best way to properly clean leeks is to split it fully in half length-ways, then run the leek under a cold running tap.
Why is my potato soup gummy?
Potato soup can become gummy when you blend the potatoes and they start to release starch. To avoid this, make sure you don't puree the soup for too long - just enough to get the texture smooth. Blending the soup in smaller batches can also help with this.
Why does my soup taste bland?
When soup tastes bland it can be due to a lack of base flavors, and proper seasoning. This recipe contains an onion and cloves of garlic for the base as well as sweet leeks so it should have depth of flavor. Make sure you are also seasoning the soup well during the cooking process. Taste and season again at the end if needed.
Variations & Substitutions for Potato Leek Cauliflower Soup
This soup is naturally gluten free as the potato and cauliflower thicken the soup without the need for added thickeners like flour.
For a dairy free potato cauliflower soup, swap the butter for vegan butter or olive oil.
If you really love creamy soups feel free to add a splash or heavy cream, a dollop or sour cream or if you want to avoid dairy some coconut milk would be delicious too.
Tips & Tricks For Making Potato Leek Soup
- Since this is a blended soup there is no need to cut the veggies small or neatly - but do try to have them an even size so the pieces cook at roughly the same time.
- For a thicker or thinner soup, add more or less vegetable broth.
- I add bay leaves to the soup, but you could also use fresh parsley or thyme. Remember to take the bay leaves out before blending!
- Add other vegetables to the soup like celery or carrot which add great base flavors.
- Always taste the soup and check for seasoning, adding more salt and black pepper if needed.
- Soup is a great make ahead dish and tastes even better the next day. Cook the soup in advance, cool, then place in an airtight container and store for up to 3 days in fridge.
How To Serve Cauliflower Leek Potato Soup
This is a hearty bowl of soup so I keep any additional sides simple. Add some crusty or garlic bread, some toasted sourdough or warm focaccia to the side.
How To Reheat Creamy Cauliflower Leek & Potato Soup?
Store leftovers in an airtight container in the refrigerator and use within 3-4 days. To re-heat, place the soup in a saucepan and place over medium heat to warm up to piping hot.
How to Freeze Creamy Cauliflower Leek & Potato Soup?
As this soup does not actually contain any cream, it is ideal for freezing. Once cooked and cooled, place the soup in freezer-safe containers and store in the freezer for up to 3 months.
Pin This Creamy Cauliflower Leek & Potato Soup Recipe For Later
What Do You Think?!
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More Easy Soup Recipe Ideas
Printable Recipe
Creamy Cauliflower Leek & Potato Soup
Ingredients
- 2 tbsp Butter
- 1 Onion - chopped
- 2 medium Leeks - cleaned, white and green parts sliced
- 1 clove Garlic - minced
- 1 medium Cauliflower - cut into florets
- 1 medium Potato - peeled and cut into 1 inch pieces
- 6 cups Vegetable Broth
- 2 Bay Leaves
- Sea Salt and Black Pepper
Optional garnish
- 1 tbsp Chives, finely cut
- 1 tbsp Olive Oil
Instructions
- Heat the butter in a Dutch oven or large pan over a medium heat.
- Add the chopped onion, season with sea salt and sauté on low heat until starting to soften, about 5 minutes.
- Add the sliced leeks and sauté for a further 5 minutes.
- Stir in the minced garlic and add the cauliflower florets and potato chunks.
- Add the vegetable broth and bay leaves. Season again.
- Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Remove the bay leaves.
- Use an immersion blender to blend the soup to a texture you like (you can have it smooth or more chunky).Alternatively, you can transfer a portion of the soup to a blender, blend, and then return it to the pot.
- Taste and adjust the seasoning if needed.
- Serve with a sprinkle of finely chopped chives and a drizzle of olive oil.
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