This creamy one-pot cauliflower leek potato soup is flavorful, healthy, and ready in under 30 minutes. Topped with bacon crumbles and cheddar cheese, it’s the perfect comforting meal. No heavy cream is needed!
Best healthy cauliflower leek potato soup
I love potato soup – it’s the best comforting meal on a chilly day! But I must admit that most recipes are super heavy with lots of cream, butter, and cheese. That’s why I created this lightened-up version of a classic potato soup and added some fun, flavorful ingredients like cauliflower and leeks.
This cauliflower leek potato soup is not only healthy, but it’s super rich, creamy, and cozy. It’s the perfect meal on a cold day! This recipe is easy to make in less than 30 minutes. All you need to do is cook everything in one pot and then blend it into a thick and creamy soup.
This cauliflower potato soup recipe is bursting with flavor! You won’t be disappointed by the bold flavors of this soup. The leeks add a nice onion sweetness and depth of flavor, the thyme adds herb notes, and garlic is always a must. Plus, there are 10 grams of protein per serving.
Anyways, I cannot wait to hear what you think about this incredibly creamy and cozy cauliflower potato and leek soup. It’s incredible and makes for an easy weeknight dinner, lunch, or Holiday side dish. Easy for meal prepping too!
Why you’ll love this recipe
- Caulifower leek potato soup is super rich, creamy, and bursting with flavor.
- It’s healthy and gluten-free.
- 10 grams of protein per serving.
- No heavy cream!
- Cooked in one pot in less than 30 minutes.
- This soup can be as thin or thick as you want.
- It’s very customizable, and you can top it with whatever you want.
- Easily make this soup dairy-free and vegan.
- Packed with hidden vegetables – you can’t taste the cauliflower!
- Try this creamy sweet potato pumpkin soup next!
Ingredients & substitutions
This classic cauliflower potato leek soup calls for basic ingredients. There is no heavy cream in this recipe! Here is a list so you are prepared – scroll to the bottom of this blog post to see the entire recipe card with measurements and directions.
- Butter: I love the creaminess and richness a little butter can bring to a soup! You don’t need a lot and can substitute it with olive oil if desired.
- Leeks: The star of the show! The leeks add a sweet onion flavor to this delicious and cozy soup. If needed, you can substitute them with a finely diced sweet yellow onion.
- Garlic: For a sharp depth of flavor. Freshly minced garlic is the best, but you can also use pre-minced garlic or frozen minced garlic cubes.
- Cauliflower: I used 1 head of cauliflower for this soup. You’ll want to cut them into about 5 cups of florets, so they cook quickly with the other ingredients.
- Potatoes: I used russet potatoes, but you can also use Yukon or gold potatoes. Once blended, the potatoes make this cauliflower leek potato soup extra creamy and thick without heavy cream.
- Spices: You’ll need thyme, salt, and black pepper for seasoning.
- Broth: Feel free to use vegetable or chicken broth. I use chicken broth for the most flavor, but if you are vegetarian, use vegetable broth.
- White Wine Vinegar: For brightness and acidity. This is my secret ingredient to making all the flavors pop in this soup.
- Topping: Use your favorite! I love adding sharp cheddar cheese and crumbles of turkey or regular bacon. You can even use freshly chopped chives.
Kitchen tools required
You only need a few kitchen utensils to make this fall soup recipe. Clean-up is so easy! Here is a list of exactly what you need for this recipe:
- Large Dutch Oven or Soup Pot
- Wooden Spoon or Stirring Utensil
- Blender or Immersion Blender
- Measuring Tools: 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1 cup.
How to make cauliflower leek potato soup
This one-pot creamy cauliflower leek potato soup is easy to make in under 30 minutes! It comes together in four simple steps. Here are step-by-step directions and pictures for visual reference:
First, heat butter over medium-low in a large dutch oven or pot. When melted, add the leeks and cook for 10 minutes until soft and wilted. If they are browning quickly, reduce the heat. Add the minced garlic in the last 1 minute and stir to combine.
After that, add the cauliflower, potatoes, thyme, salt, pepper, and broth. Stir to combine, increase heat, and simmer for 15 – 20 minutes until the potatoes are very soft and the cauliflower is fork-tender. Then stir in the vinegar.
Carefully transfer to a blender (work in batches if necessary). Blend on high until completely smooth. If your soup is too thick, add up to 1 cup of broth or water (¼ cup at a time) until you reach your desired consistency. I like to enjoy this soup on the thicker side.
Taste and adjust the seasonings to your liking. Garnish with your option of freshly chopped chives or green onion, shredded cheddar cheese, and bacon crumbles. Enjoy!
Taste & texture
This cauliflower leek potato soup is super creamy and slightly sweet from the leeks. It tastes like a classic potato soup and is perfectly seasoned with flavors like thyme, garlic, and leek. It’s like mashed potatoes in soup form!
This soup is super creamy and thick since it is blended. For a thinner soup, add more vegetable broth.
Pro cooking tips & tricks
Cut the potatoes into 1-inch cubes. This ensures an even and under-30-minute cooking time. If the potato cubes are too big, they will take longer to cook.
Saute the leeks in the butter for 8 – 10 minutes. You want to cook down and soften the leeks to get the maximum amount of flavor. Trust me!
Cook the potatoes until they are very soft and tender. I poke them with a fork to ensure they are tender before blending the soup. If you skip this step, the potatoes will be hard to blend, and the soup can be a little starchy.
Taste and adjust seasonings before serving. Everyone has a different taste palate, so I recommend you taste the soup and adjust the seasonings to your liking.
Blend in batches. This ensures that your blender doesn’t overflow while you are blending. You can also use an emersion blender and blend the soup directly in the pot.
Cauliflower leek potato soup is so rich and creamy! I love topping mine with a sprinkle of cheddar cheese and bacon crumbles (you can use regular bacon or turkey bacon). It even pairs well with these homemade sourdough croutons or garlic bread.
Frequently Asked Questions
Is this soup healthy?
Yes, this cauliflower leek and potato soup is healthy. It is nutritious and filling. It is loaded with fresh vegetables. There is no heavy cream. It is high in plant-based protein. We only use a little butter and a sprinkle of cheese. This recipe is much healthier than classic ones.
Does this soup have protein?
Yes! There are 10 grams of plant-based protein per serving. This is an excellent meal for vegetarians!
What can I substitute the butter with?
You can substitute olive oil for the butter in this recipe to make it dairy free.
Can I use roasted cauliflower?
You can certainly use roasted cauliflower in this soup recipe. I would add 4 cups and add it to the blender when the rest of the soup is done cooking.
What are the best potatoes to use in this soup?
I used russet potatoes, but you can also use gold potatoes, Yukon potatoes, or even sweet potatoes.
Can I use sweet potatoes?
Yes, you can substitute the russet potatoes with sweet potatoes. However, the soup will be sweeter.
Can I make this cauliflower leek potato soup vegan?
Yes, make this soup vegan by using olive oil instead of butter and leaving off the cheese.
Can I freeze it?
You can freeze cauliflower leek potato soup for up to 3 months. Make sure to store it in freezer-safe containers and defrost the soup overnight in the refrigerator and then reheat it on the stovetop over medium heat.
How to store and reheat leftovers:
Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheating: For best results, reheat on the stovetop over medium heat until warm. If you are in a rush, you can also reheat it in the microwave. I recommend covering your bowl with a damp paper towel and heating it in 30-second increments.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Cauliflower Leek Potato Soup
- 2 tbsp butter
- 3 large leeks (white and light green parts only), halved and thinly sliced
- 3 – 4 cloves garlic, minced
- 1 medium head of cauliflower, cut into florets (about 5 cups)
- 2 large russet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 tsp dried thyme
- 1 tsp salt, more to taste
- ½ tsp black pepper, more to taste
- 4 – 5 cups vegetable broth or chicken broth
- 1 tbsp white wine vinegar
- ½ cup sharp cheddar cheese
- Turkey or regular bacon crumbles
- Fresh chives chopped for topping
- In a large dutch oven or pot, heat butter over medium-low. When melted, add the leeks and cook for 10 minutes until soft and wilted. If they are browning quickly, reduce the heat. In the last 1 minute, add the minced garlic and stir to combine.
- Add the cauliflower, potatoes, thyme, salt, pepper, and broth. Stir to combine, increase heat, and simmer for 15 – 20 minutes until the potatoes are very soft and the cauliflower is fork-tender. Then stir in the vinegar.
- Carefully transfer to a blender (work in batches if necessary). Blend on high until completely smooth. If your soup is too thick, add up to 1 cup of broth or water (¼ cup at a time) until you reach your desired consistency. I like to enjoy this soup on the thicker side.
- Taste and adjust the seasonings to your liking. Garnish with your option of freshly chopped chives or green onion, shredded cheddar cheese, and/or bacon crumbles. Enjoy!
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