Cauliflower Potato Leek Soup
This creamy cauliflower potato leek soup comes together in less than 30 minutes, making it perfect for a quick and cozy meal. Whether you’re making it on a busy weeknight or a relaxing weekend, this soup is an easy, comforting choice you'll want to enjoy again and again.
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Servings: 6 servings
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Ingredients
- 1 head cauliflower cut into bite-size pieces, about 2 lbs
- 2 tbsp olive oil
- 2 leeks white and light green parts only washed, halved, and sliced
- 4 cloves garlic
- 4 cups Yukon gold potatoes peeled and chopped into cubes (3 large or 6 medium/small)
- 4 cups vegetable broth
- 1 tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes optional
Option Garnish
- Shredded cheese
- Green onions
- Croutons
- Crusty bread
Instructions
- Cut your cauliflower into bite-sized pieces.1 head cauliflower
- Cut the dark green part of the leek(s) off, slice the leek in half and then slice the leek into ¼-½ inch strips. I recommend rinsing the leeks as they can have dirt inside the layers.2 leeks
- Peel and cut your potatoes into 1” cubes.4 cups Yukon gold potatoes
- In a large pot over medium heat add the oil then add the leeks and garlic. Stir to combine and allow them to sweat and become almost translucent.2 tbsp olive oil, 4 cloves garlic
- Season with salt, pepper, and red pepper flakes (if using). Stir to combine.1 tsp salt, ½ tsp pepper, ½ tsp red pepper flakes
- Next add the cauliflower, potatoes, and broth. Stir to combine and bring to a boil.4 cups vegetable broth
- Once boiling, reduce the heat to low, cover it, and allow it to simmer for 20 minutes.
- After it has simmered the potatoes, cauliflower, and leeks should be soft. If not, simmer for 5 more minutes.
- Working in batches, add the soup to a blender and blend until smooth (20-30 seconds at medium-low speed using a high-speed blender is all that was needed - more time might be needed for different blenders)
- Transfer back into the pot and check the seasoning. You can add more salt and pepper to taste at this point.
- Serve immediately, add with any additional desired toppings.Shredded cheese, Green onions, Crusty bread, Croutons
Notes
We used a Vitamix to blend the soup on medium-low. An immersion blender could be used but it may not come out as creamy.
Brands Used:
- Kirkland olive oil
- Pacific vegetable broth
- Kirkland sea salt
- Kirkland pepper
- Kirkland red pepper flakes
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1062mgPotassium: 1018mgFiber: 6gSugar: 6gVitamin A: 882IUVitamin C: 81mgCalcium: 63mgIron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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