Cauliflower Leek Potato Soup Recipe

This creamy, healthful one-pot cauliflower leek potato soup is ready in about 30 minutes. It's ideal for comfort with bacon crumbles and cheddar cheese. Heavy cream unnecessary!  

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 crumble – Fresh chives chopped for topping


Melt butter in a big pot or Dutch oven over medium-low heat. After melting, add the leeks and simmer until soft and wilted, about 10 minutes.   

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Take the heat down if they are browning too soon. Add the minced garlic and whisk to incorporate in the final minute.  

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With the cauliflower, add broth, potatoes, thyme, salt, and pepper. Stir to blend, increase heat, and simmer for 15–20 minutes after the cauliflower and potatoes are fork-tender. Whisk in vinegar last.  

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Add gently to a blender by batch. Process on high until smooth. Adding half a cup of broth or water at a time can thin up heavy soup.  

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I like this soup thicker.Add or remove ingredients to taste. Garnish with chopped chives, green onions, grated cheddar, or crumbled bacon. Have fun!  

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Also See

Dairy Free Tomato Soup Recipe