Creamy Leek Cauliflower Potato Soup
Leek cauliflower potato soup is a deliciously creamy soup made without heavy cream or coconut milk and is the perfect meal for a cold fall or winter day. This dairy-free recipe is packed with vegetables and topped with sauteed leek greens, which utilize the whole vegetable for minimal waste.
There’s nothing like a big bowl of hot soup on a chilly day to warm you up. This cauliflower leek soup is one of my favorite meals during soup season.
The sauteed leek greens on top add a delightful umami flavor similar to cooked green onions and provide a nice texture against the creamy cauliflower. You can also top it with crispy prosciutto or bacon crumbles if desired.
Ingredients
This soup is made with a few simple ingredients. Here’s what they are.
- Leeks – the white and light green parts are for the soup and then the dark green stalks are sauteed and caramelized for the topping.
- Garlic – adds more depth of flavor.
- Dried thyme – pairs well with both the cauliflower and potatoes.
- Cauliflower – the whole head of cauliflower gets used, which helps give the soup a creamy texture.
- Yukon gold potatoes – the starches in the potatoes combined with the cauliflower yields a creamy soup.
- Chicken broth or vegetable broth – adds volume to the soup.
- An acid, such as lemon juice, white wine vinegar, or champagne vinegar – brightens up the flavor.
- Salt and black pepper – to taste.
How to Make Leek Cauliflower Potato Soup
Step 1. Add a drizzle of olive oil to a large pot over medium heat. Cook the sliced leeks (white and light green parts only) for 5-7 minutes, stirring occasionally until soft and starting to brown. If they’re browning too quickly, turn the heat down to medium-low. When there’s about a minute left, stir in the minced garlic, dried thyme, salt, and black pepper.
Step 2. Add the cauliflower florets, cubed potatoes, and broth. Gently simmer over medium to medium-low heat for 15-20 minutes until the cauliflower and potatoes are fork-tender.
Step 3. While the soup is simmering, thinly slice the leek greens and saute them in two tablespoons of olive oil in a large skillet over medium heat, stirring occasionally until soft with some brown bits. Season with salt, to taste.
Step 4. Puree the soup using an immersion blender right inside the pot or a regular stand blender until completely smooth. Stir in the vinegar or lemon juice, and season with more salt to taste. Divide the soup into bowls and serve topped with the sauteed leek greens and any additional toppings if desired.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this cauliflower potato leek soup using what you already have? Here are some ideas…
- No Yukon gold potatoes? – you could also use russet potatoes or even parsnips for a similarly creamy texture.
- Prefer a thinner soup? – increase the amount of veggie or chicken stock/broth or water.
- Add-ins – red pepper flakes or fresh herbs.
How To Serve
Serve with crusty bread, garlic bread, crispy prosciutto, or bacon crumbles.
How To Store
Let the leftover soup cool to room temperature then store it in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Helpful Tips
For the best results, use an immersion blender (also called a stick blender) or regular blender to puree the soup, not a food processor. There’s too much liquid for a food processor and it could slosh out the sides.
Thoroughly wash your leeks. Leeks notoriously have dirt trapped between the layers, so make sure to wash them AFTER you’ve cut the leek in half and removed the dark green stalks, which are also much easier to clean after they’ve been detached.
More Dairy Free Soup Recipes
Creamy Leek Cauliflower Potato Soup
Ingredients
- olive oil
- 2 medium leeks, halved and thinly sliced reserve the leek greens for the topping
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon diamond crystal kosher salt, plus more to taste reduce to ½ teaspoon if using anything else
- ½ teaspoon black pepper, plus more to taste
- 1 large head of cauliflower, cut into florets about 6 cups
- 3 medium Yukon gold potatoes, peeled and cut into 1-inch cubes about 3 cups
- 4 cups chicken or vegetable broth
- 1 tablespoon champagne vinegar could also use white wine vinegar or lemon juice
Additional topping ideas
- crispy prosciutto crumbles
- bacon crumbles
Instructions
- Add a drizzle of olive oil to a large pot over medium heat. Cook the sliced leeks (white and light green parts only) for 5-7 minutes, stirring occasionally until soft and starting to brown. If they're browning too quickly, turn the heat down to medium-low. When there's about a minute left, stir in the minced garlic, dried thyme, salt, and black pepper.
- Add the cauliflower florets, cubed potatoes, and broth. Gently simmer over medium to medium-low heat for 15-20 minutes until the cauliflower and potatoes are fork-tender.
- While the soup is simmering, thinly slice the leek greens and saute them in two tablespoons of olive oil in a large skillet over medium heat, stirring occasionally until soft with some brown bits. Season with salt, to taste.
- Puree the soup using an immersion blender right inside the pot or a regular stand blender until completely smooth. Stir in the vinegar or lemon juice and season with more salt to taste. Divide the soup into bowls and serve topped with the sauteed leek greens and any additional toppings if desired.