Cauliflower Potato and Leek Soup
Cauliflower Potato and Leek Soup- all you need is 8 ingredients to make this comforting soup. So rich and creamy, no one would ever guess it’s dairy-free!
I’m sure many of you have had potato leek soup before but have you ever tried adding cauliflower to the mix? If not, let this recipe be your guide!
Incorporating cauliflower imparts a luxurious creamy texture that makes for a super comforting way to up your veggie intake. No heavy cream or raw cashews required. Just the simple flavors of fresh seasonal produce shine through.
Ingredients You’ll Need
- Leeks- Because I know I will get this question at some point, yes, technically you can sub a regular onion in place of the leeks. That said, leeks are so much more complex and earthy than yellow onions, and they are well worth the time it takes to rinse the dirt from their layers. They are also a great source of prebiotics (cheers to gut health!). If you have access to leeks I highly recommend sticking with them for this recipe.
- Cauliflower- You only need chopped florets for this recipe but I find 5 cups to be equivalent to about one 2lb head of cauliflower. Fresh is always best although frozen may work in a pinch. If you don’t mind the extra step, roasting the florets before adding them to the pot will enhance the flavor of the soup even more.
- Potato- Both yukon and russet potato work well in this recipe. It’s totally up to you if want to peel them or not. Just keep in mind the skin of russet potatoes will likely darken the soup if left intact.
- Garlic- I usually use about 3 to 4 cloves, depending on their size. If you like more or less, feel free to adjust it to your liking.
- Thyme- Fresh thyme is beautiful here but dried thyme is great as well. The flavor of dried thyme tends to be a bit more potent so I use less compared to fresh.
- Vegetable Broth- With such simple ingredients it’s important to use a high quality vegetable broth. Making your own is ideal but if you don’t have time for that, Better Than Bouillon is a good alternative.
- Desired Toppings- Homemade croutons, minced chives, fresh ground pepper, and shredded cheese are just a few of our favorite toppings. Plain yogurt would also be delicious. Feel free to get creative and use whatever you like!
How to Make Cauliflower Potato and Leek Soup
- Warm the butter over medium heat and cook the leeks until golden brown. Browning them helps bring out the flavor so don’t skip that part!
- Add the cauliflower (roasted or raw, your choice!), garlic, potato and thyme. Cook for a few minutes, until garlic is fragrant.
- Pour in the vegetable broth and bring to a boil. Cook until vegetables are fork tender.
- Transfer to a blender (or use an immersion blender) and blend until smooth and creamy.
- Serve warm with desired garnishes (such as croutons, shredded cheese and chives) and enjoy!
More Comforting Soup Recipes
- Carrot Ginger Soup with Maple Yogurt
- Roasted Acorn Squash and Apple Soup
- Turnip Leek Soup
- Dairy-free Zucchini Corn Chowder
- Detoxifying Kale Soup
Cauliflower Potato and Leek Soup
- 2 tablespoons oil or vegan butter
- 2-3 leeks (white and light green parts only), halved and thinly sliced
- 3-4 garlic cloves, minced
- 5 cups chopped cauliflower florets, approx 2lb head of cauliflower
- 4 cups yukon gold or russet potato, cut into 1-inch cubes (about 2 medium potatoes)
- 4 cups vegetable broth, my favorite is Better Than Bouillon
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- salt & pepper to taste
- chopped fresh chives, shredded cheese and/or croutons for serving
- In a large pot, warm oil or butter over medium heat. Add the leeks and cook until golden brown, about 5 minutes.
- Next add the garlic, cauliflower florets, thyme, and diced potato. Stir and continue to cook for another 3 minutes, until garlic is fragrant. Pour in the broth and bring to a low boil. Cook until cauliflower and potato are soft, about 20 minutes. Turn off heat and allow to cool for at least 10 minutes.
- Carefully transfer the mixture into a blender, or blend it in the pot using an immersion blender. Blend on high until smooth and creamy.
- Taste test and add salt and pepper, as desired to taste. Pour back into the pot and warm over medium low heat, until heated through. Serve warm garnished with chives, shredded cheese, and/or croutons, and enjoy!
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