Cauliflower Leek Potato Soup

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!

5 from 5 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

The 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

Toppings:

½ cup sharp cheddar cheese
Turkey or regular bacon crumbles
Fresh chives chopped for topping

Instructions

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!

Notes

Butter: You can use olive oil too.

Dairy-Free: Substitute olive oil for the butter and leave off the cheese. You can also use dairy-free cheese.

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.

Nutrition

Course Dinner, Lunch, Side

Cuisine American

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