Leek, Potato and Cauliflower Soup
This leek, potato and cauliflower soup is hearty and comforting, yet healthy and nutrient dense. It’s the perfect meal to cozy up to on a frigid winter evening.
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This leek, potato and cauliflower soup is easy to make, requires just a handful of staple ingredients and is all made in one pot. You can simmer it for a while to build flavor or, if you are in a hurry, you can have it made in under 30 minutes.
I love that this soup is creamy, but isn’t actually made with any cream. Therefore, it is healthy, yet satiating from the potatoes.
This leek, potato and cauliflower soup can also be made vegetarian or vegan with a few easy swaps. See below for substitution options.
Serve this delicious and cozy soup with some crusty bread and enjoy as a main meal. Or have it as a starter or side dish to a salad or sandwich/panini.
One piece of advice, don’t skip the toppings! This soup is similar to a potato soup in that it is mild in flavor; the toppings really add a lot to this soup and make it taste like a loaded baked potato soup.
Ingredients
Leek: leeks have a slightly sweet onion flavor that compliment potatoes and adds depth to soup.
Potato: the potatoes help make this soup creamy without cream and also make it very satiating.
Cauliflower: cauliflower helps lighten this soup up but also adds additional flavor.
Garlic: this soup is fairly mild in flavor, so we will add a lot of garlic to amp it up.
Broth: for extra protein and depth of flavor, use chicken bone broth. You can also use vegetable stock to make this soup vegetarian.
Butter: adding butter at the end adds richness to this soup.
Seasonings: thyme, salt and black pepper.
Toppings: bacon, shredded cheddar cheese and scallions.
Equipment
Dutch oven
Immersion blender
Cutting board and knife
Measuring cups and spoons
Rubber spatula
Instructions
Heat one tablespoon of olive oil and one tablespoon of butter in a dutch oven over medium heat. Add the leeks and cook them down, stirring occasionally, until they are soft and translucent, about 5-6 minutes.
Toss in the minced garlic and cook one additional minute. Add the potato, cauliflower, thyme, salt and black pepper. Give everything a good toss so all the vegetables are coated in seasoning.
Add broth and bring the soup to a simmer. Cover and simmer soup for 15 minutes, or until the potatoes and cauliflower are very tender.
Use an immersion blender or regular blender to blend the soup until smooth and creamy. Add two tablespoons of butter to soup to add richness.
Taste soup and adjust seasonings as needed. Ladle soup into bowls and top with chopped bacon, shredded cheddar cheese and scallions.
FAQ
Can I make this leek, potato and cauliflower soup ahead of time?
Potato soup can be made a few hours in advance. However, it will thicken as it cools so be sure to have some extra milk on hand to thin as necessary.
How to store leftover leek, potato and cauliflower soup?
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat according to the instructions below.
What’s the best way to reheat this soup?
The best way to heat this soup in on the stovetop, thinning with a little more broth as needed. However, 2-2 1/2 minutes in the microwave works as well, just be sure to stir the soup every 45 seconds or so.
Can I freeze leek, potato and cauliflower soup?
I do not recommend freezing this soup. Once potato based soups freeze, they can become grainy and separate.
Substitutions and Variations
Leek: although it won’t be a leek, potato and cauliflower soup, you can use one medium yellow or Spanish onion in place of leek.
Vegetarian: sub vegetable broth to make this soup vegetarian.
Vegan: sub vegan butter to make this soup vegan. Use vegan cheese and omit bacon for toppings.
Additional toppings: sour cream or plain Greek yogurt, croutons, chives and fresh thyme are all great additional or alternative topping options.
More Soup Recipes You’ll Love
- Elote Corn Chowder
- Pumpkin Beer Chili with Sweet Potato Biscuits
- Chicken Enchilada Soup
- Sweet Potato Chowder
- Roasted Tomato Soup
If you make this Leek, Potato and Cauliflower Soup, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Leek, Potato and Cauliflower Soup
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter divided
- 2 cups sliced leeks approximately 1-2 leeks
- 1 medium head caulfilower approximately 5 cups
- 2 potatoes approximately 4 cups
- 4 cloves garlic minced
- 1 tbsp thyme
- 1 tsp salt
- 2 tsp black pepper
- 6 cups chicken broth
For topping
- 1/2 cup crumbled bacon about 4 strips bacon
- 1/2 cup shredded cheddar cheese
- 2 scallions greens and whites, chopped
Instructions
- Heat one tablespoon of olive oil and one tablespoon of butter in a dutch oven over medium heat. Add the leeks and cook them down, stirring occasionally, until they are soft and translucent, about 5-6 minutes.
- Add in minced garlic and cook one additional minute. Add the potato, cauliflower, thyme, salt and black pepper. Give everything a good toss so all the vegetables are coated in seasoning.
- Add broth and bring the soup to a simmer. Cover and simmer soup for 15 minutes, or until the potatoes and cauliflower are very tender.Â
- Use an immersion blender or regular blender to blend the soup until smooth and creamy. Add two tablespoons of butter to soup to add richness.
- Taste soup and adjust seasonings as needed. Ladle soup into bowls and top with chopped bacon, shredded cheddar cheese and scallions.Â
