This Creamy Cauliflower Leek and Potato Soup is a true comfort and nourishment in a bowl. Ready in no time, it's simple, healthy and delicious.
This beautifully creamy cauliflower leek and potato soup has been a firm favourite in our house over last couple of months.
Famous pair leek and potato which go so so well together shares limelight with super versatile cauliflower. And you know what? Three is definitely not a crowd in this delicious trio!
As in my leek and potato soup with celeriac where celeriac brings that bit of extra interest and flavour to the party, here cauliflower does the same.
It's such a simple, wholesome and most of all delicious soup and I hope you'll love it as much as we do!
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✔️ Why you'll love this recipe
- Budget friendly soup recipe with only handful of ingredients.
- More exciting alternative to your standard leek and potato soup.
- Creamy and filling without any cream added (unless you want to).
- Wholesome, gluten and dairy-free.
- Perfect soup to enjoy on a chilli day.
- Freezes well so perfect for batch cooking.
- Ready in a little over 30 minutes.
🛒 Creamy Cauliflower Leek and Potato Soup Ingredients
Here's what you will need to make my Creamy Cauliflower Leek and Potato Soup:
Cauliflower - You will need a small 450g/1lb, firm head of cauliflower.
Potatoes - Any potatoes will do (maybe with the exception of salad or new potatoes). I use Melody from my local farm but feel free to use King Edward or Maris Piper.
Leeks - We are using the entire leek here, white and green part. Make sure you clean it well as leeks are notorious for "storing" lots of grit.
Garlic - Flavour.
Bay Leaf + Thyme - More flavour. If you don't have fresh thyme, dried will do.
Olive Oil + (Plant) Butter - I like to sauté my leeks with a mixture of oil and butter for extra flavour. You don't have to do that. Feel free to use (olive)oil of your choosing on its own.
***Quick Tip*** I wouldn't recommend sautéing with just butter as it has tendency to burn due to water content. Always add a little oil when frying with butter to prevent burning.
Vegetable Stock - Use homemade stock, veggie cubes or bouillon powder.
Salt and Pepper
***Quick Tip*** - It's completely optional but I love adding heaped teaspoon of mustard to the soup for that bit of oomph. It's a game changer.
🔪 How to make Creamy Cauliflower Leek and Potato Soup
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Step 1: Sauté sliced leeks in some oil and butter until they start to go soft but not too coloured (approx. 5-8 minutes).
Step 2: Add chopped garlic, thyme and bay leaf. Stir them in and cook together for another minute or so.
Step 3: Add chopped cauliflower, potatoes and enough stock to cover all the vegetables.
Step 4: Cover and bring to boil, then reduce heat and simmer (semi covered) until all vegetables are tender. Blend until smooth and serve.
🥡 Storing Creamy Cauliflower Leek and Potato Soup
Store: Try and get the soup into the fridge as soon as it's cooled down, don't let it sit around. Keep leftover soup in the fridge for 3-4 days.
Reheat: Reheat it either in a pan on the hob or in the microwave.
Freeze: Once the soup has cooled down completely, transfer it to freezer friendly container and freeze for up to 3 months for best flavour. Make sure not to fill the container all the way to the top to allow for the expansion of the liquid as it freezes.
Defrost in the fridge overnight.
💭 Pro Tips
⭐️ Try and keep your vegetables similar size when preparing them for even cooking.
⭐️ Make sure you clean the leeks well especially the green part as that's where all the grit tends to hide and no body likes gritty soup. The best to do this is to cut them in half lengthwise and run the under the tap gently separating layers as you go. You don't need to worry about the very tight white part which only requires cleaning on the outside.
⭐️ Remember to take the bay leaf out of the soup before blending. It might require an eagle eye to spot it first.
⭐️ Keep your soup slightly chunky instead of pureeing it until smooth.
⭐️ As ever taste and season the soup to suit your preferences. The amount of salt needed will depend on the stock you're using and how salty it is.
⭐️ This soup doesn't really need any cream but you can still add some before serving. Both plant or dairy cream will work.
🍴 Serving suggestions
As with any soup you can serve it as is, it really doesn't require any embellishments.
Depending on the mood and what I've got handy, I like to sprinkle over some chives or spring onions, perhaps some chilli flakes (Aleppo pepper aka pul biber being my favourite as it's not too spicy).
You can drizzle good extra virgin olive oil or some cream over if you fancy.
My vegan parmesan which is an amazing flavour sprinkle works well too and we use it with our soups all the time.
Once you sorted your toppings or decided on plain and simple you should go for some bread, well I know I would. Just to make a meal of it. Thick chunk of my easy granary bread or couple of fluffy breadsticks will work really well.
Or pair it with my tofu and mushroom sausage rolls for even more plant points and goodness.
Have you tried my Creamy Cauliflower Leek and Potato Soup?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
❓FAQ
Absolutely! You can easily use frozen cauliflower florets, leeks and even garlic here. It's a great time saving hack. Then all you've got to do is to peel some potatoes.
😋 More creamy soup recipes you might like
Creamy Courgette Soup with Peas and Mint
Instant Pot Creamy Cauliflower Cheese Soup
📋 Recipe
Creamy Cauliflower Leek and Potato Soup
Ingredients
- 450 g small head cauliflower separated or cut into small even size florets
- 500 g potatoes peeled and cut into even size chunks
- 200 g leek (both green and white part) cleaned and sliced
- 2 garlic cloves peeled and finely chopped
- 1 bay leaf
- 1 teaspoon fresh or dried thyme leaves
- 1.1 ltr vegetable stock homemade, cube or bouillon
- 1 tablespoon olive oil/oil of choice use 2 tablespoon if not using butter
- 1 tablespoon plant or dairy butter optional, feel free to just use olive oil
- salt and pepper to taste
Optional
- 1 teaspoon (heaped) your favourite mustard
Instructions
- Start by preparing all the vegetables.
- In a large saucepan heat up oil and butter (if using) and add cleaned and sliced leeks. Sauté them until they start to go soft but not too coloured (approx. 5-8 minutes). Give them a stir from time to time and a splash of water/stock if they start getting dry to help them along.200 g leek (both green and white part), 1 tablespoon olive oil/oil of choice, 1 tablespoon plant or dairy butter
- Add chopped garlic, thyme and bay leaf. Stir them in and cook together for another minute or so.2 garlic cloves, 1 bay leaf, 1 teaspoon fresh or dried thyme leaves
- Next, add chopped cauliflower, potatoes and enough stock to cover all the vegetables. Cover and bring to boil, then reduce the heat and simmer (semi covered) until all vegetables are tender.450 g small head cauliflower, 500 g potatoes, 1.1 ltr vegetable stock
- Blend the soup to desired consistency, taste and season with salt and pepper. The amount of salt needed will depend on the saltiness of your stock.salt and pepper to taste
- Optional: Add a good heaped teaspoon (or to taste) of your favourite mustard and either stir it in or give the soup another quick blend (especially if using wholegrain mustard). It adds extra flavour dimension to the soup.1 teaspoon (heaped) your favourite mustard
- Serve and enjoy!
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
- Leftover can be stored in the fridge for 3-4 days or frozen up to 3 months.
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