Creamy Cauliflower Leek Potato Soup
This cauliflower leek potato soup is creamy, cozy, and ready in 30 minutes. Made in one pot with no heavy cream — just wholesome, healthy veggies and tons of flavor. Naturally gluten-free with an easy vegan option, it’s the perfect weeknight dinner or meal prep recipe.
Ingredients
The Soup:
- 2 tablespoon unsalted butter, (or olive oil if dairy-free)
- 3 large leeks (white and light green parts only), halved and thinly sliced (WASH THEM)
- 3 - 4 cloves fresh 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 teaspoon dried thyme
- 1 teaspoon salt, more to taste
- ½ teaspoon black pepper, more to taste
- 4 - 5 cups vegetable broth or chicken broth
- 1 tablespoon white wine vinegar
Toppings:
- ½ cup sharp cheddar cheese or gruyere, optional
- Turkey or regular bacon crumbles, optional
- Fresh chives , diced
Instructions
- Cook the leeks. In a large Dutch oven or pot, melt the butter over medium-low heat. Add the leeks and cook for about 10 minutes, until soft and wilted. If they start browning too quickly, lower the heat. Stir in the garlic during the last minute.
- Simmer the vegetables. Add the cauliflower, potatoes, thyme, salt, pepper, and broth. Stir to combine, increase the heat, and bring to a simmer. Cook for 15–20 minutes, until the potatoes are very soft and the cauliflower is fork-tender. Stir in the vinegar.
- Blend until creamy. Carefully transfer the soup to a blender in batches (or use an immersion blender). Blend on high until completely smooth. If the soup is too thick, add up to 1 cup of broth or water, ¼ cup at a time, until you reach your desired consistency.
- Season & serve. Taste and adjust the seasonings. Ladle into bowls and top with chives or green onion, shredded cheddar, 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
Calories: 288kcal | Carbohydrates: 36g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 490mg | Potassium: 848mg | Fiber: 4g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 2mg
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