Cauliflower potato leek soup is the velvety fusion of mild creamy leeks, buttery yellow potatoes, and delicate cauliflower. With each silky spoonful, you'll be reminded why you love comforting soups and why they are a great option when craving a lighter meal.
Potatoes and leeks are a classic culinary duo, and when paired, they create a creamy texture and a delicious soup.
But when the unassuming cauliflower joins the party with its neutral nature, you suddenly bump up the vitamins, minerals, and fiber, checking all the boxes for a healthy meal.
This creamy cauliflower potato leek soup uses simple ingredients and is naturally gluten-free, and I've noted below how to make it dairy-free if you like.
Enjoy this soup on its own, or pair it with a yummy grilled cheese sandwich made with cheddar.
If you enjoy the creaminess of this soup, you'll love my creamy tomato soup made with passata or this creamy broccoli soup.
Finally, to top off your soup, try my homemade ciabatta croutons, which add just the right amount of texture to contrast the creamy soup.
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Ingredients
Here is a summary of the ingredients you'll need to make Cauliflower Potato Leek Soup:
Ingredient Notes
- Leeks: Leeks have a mild, sweet, onion-like flavor with a subtle hint of garlic. When cooked, they develop a soft texture and a sweet taste, making them a versatile ingredient in various dishes. I use the white and lighter green parts and discard the dark green fibrous parts.
- Curry powder: A blend of various spices commonly used in Indian cuisine and other global dishes. While the exact ingredients can vary, it often includes a mix of spices such as coriander, turmeric, cumin, fenugreek, and chili peppers. Other possible additions might be ginger, cinnamon, mustard seeds, cardamom, cloves, and black pepper. The combination of these spices yields a flavorful, aromatic powder that adds depth, warmth, and complexity to dishes.
- Yellow potatoes: Yellow potatoes, also known as Yukon Gold, have yellow flesh that gives the soup a nice golden color and adds a buttery creaminess.
- 35% cooking cream: I use cream specifically labeled cooking cream because this type of heavy cream is formulated to withstand high heat, helping prevent curdling or splitting in the soup.
See the recipe card below for all the ingredients and measurements.
Substitutions
- Russet potatoes: You can use russet potatoes instead of yellow potatoes.
- 15% cooking cream: Substitute 15% cooking cream for 35%.
- Olive oil: Use light olive oil or neutral oil instead of butter for a dairy-free option, and omit the cream.
Variations
- Chicken stock/broth: Replace the water with unsalted chicken broth or vegetable broth.
- Omit the cream: I tested the recipe without it for a dairy-free option, and the soup was as delicious.
- Fresh herbs: You could add fresh thyme or sage to the soup for extra flavor.
- Garlic: Minced garlic would be a nice addition to the soup, complementing the leeks.
- Bay leaves: If you have them, add 2 to the soup for an earthy flavor boost.
How to Make Cauliflower Potato Leek Soup
Step-by-step-Instructions
This comforting soup is easy to make; best of all, it's ready in one hour.
Sauté leeks. In a large 5 ½ quart (5-liter) Dutch oven over medium heat, melt the butter, then add the leeks and sauté until soft but not browned. This should take 4-5 minutes.
Add potatoes and cauliflower. Add the potatoes and the cauliflower florets and sauté for 5 minutes, stirring occasionally.
Add remaining ingredients except cream. Add the remaining ingredients except for the cream. Stir, bring to a boil, cover, and simmer for 30 minutes, until the vegetables are tender (the tip of a pairing knife should easily pierce the cauliflower and potatoes without resistance).
Purée. Off the heat, purée the soup with an immersion blender until smooth and silky. Alternatively, use a regular blender (see note section in the recipe card below).
Add cream. Add the cream, stir, and return the pot to the stove. Heat the pot over medium-low to warm it through.
Serve. Garnish with fresh chives, croutons, cilantro, and spicy chili oil. Other favorite toppings include cheddar cheese, a dollop of sour cream or crème fraîche, and green onions. Serve with big chunks of crusty bread, and enjoy.
Secret for Success
How to Clean Leeks
Leeks require thorough cleaning because sand can accumulate between their many layers.
I cut off the dark green tops of the leeks and discarded them. Then I cut off the root, cut the leek in half lengthwise, and sliced each half into ¼-inch slices.
I put the sliced leeks into a salad spinner filled with water to clean them.
The sand falls to the bottom of the bowl, and I discard the sandy water.
To remove excess water, I spin the leeks in the salad spinner, and then they are clean and ready to be sautéed.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. This soup freezes well for up to 3 months.
Make Ahead
The soup can be made ahead of time and refrigerated for 3-4 days or kept frozen for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, or use the microwave to reheat smaller portions.
Recipe FAQs
During cooking, potato starch cells absorb water, causing certain cells to rupture and release a sticky gel. Overcooking the potatoes leads to even more cell ruptures, increasing yumminess. To prevent this, cut your potatoes into uniform bite-sized chunks. This will ensure an even cooking time for the cut-up potato pieces.
Your soup may taste bitter because you browned the leeks during the sautéing process. Leeks have the best flavor when cooked until tender with no visible caramelization. Unlike onions, leeks can become quite bitter if browned.
Did you use the dark green parts of the leeks? This part is tough, fibrous, not edible, and quite bitter. Be sure to only use the leeks' white and light green parts for the best flavor.
Firstly, did you use enough salt? Salt brings out the flavor of food, so try adding more.
How long have you had the curry powder? Ground spices will lose their flavor with time. Make sure your dried herbs are not 5 years old for the best flavor!
Recipe
Cauliflower Potato Leek Soup (Creamy & Healthy)
Equipment
- chef's knife
- cutting board
- 5 ½ quart Dutch oven
- spatula
- immersion blender
- measuring cups and spoons
Ingredients
Soup:
- ¼ cup salted butter
- 4 cups leeks, dark green tough parts removed and discarded, white and light green parts washed, cut length-wise, and then into ¼-inch slices.
- 4 cups yellow potatoes, peeled and cut into bite-sized pieces.
- 4 cups cauliflower, about one head of cauliflower, washed and cut into bite-sized pieces.
- 2 teaspoons curry powder
- 1 teaspoon coarse sea salt
- 4 cups water, or unsalted chicken or vegetable stock/broth.
- 1 cup 35% cooking cream, or 15% cooking cream.
Optional Garnishes:
- chopped chives
- croutons
- cilantro
- spicy chili oil
Instructions
- Sauté leeks. In a large 5 ½ quart (5-liter) Dutch oven over medium heat, melt the butter, then add the leeks and sauté until soft but not browned. It should take 4-5 minutes.¼ cup salted butter, 4 cups leeks
- Add potatoes and cauliflower. Add the potatoes and cauliflower and sauté for 5 minutes, stirring occasionally.4 cups yellow potatoes, 4 cups cauliflower
- Add remaining ingredients except cream. Add the remaining ingredients except for the cream. Stir, bring to a boil, cover, and simmer for 30 minutes, until the vegetables are tender (the tip of a pairing knife should easily pierce the cauliflower and potatoes without resistance).2 teaspoons curry powder, 1 teaspoon coarse sea salt, 4 cups water
- Purée. Off the heat, purée the soup with an immersion blender until smooth and silky. Alternatively, use a regular blender (see note section in the recipe card below).
- Add cream. Add the cream, stir, and return the pot to the stove. Heat the pot over medium-low to warm it through.1 cup 35% cooking cream
- Serve. Garnish with fresh chives, croutons, cilantro, and spicy chili oil. Other favorite toppings include cheddar cheese, a dollop of sour cream or crème fraîche, and green onions. Serve with big chunks of crusty bread, and enjoy.chopped chives, croutons, cilantro, spicy chili oil
Notes
- Allow the soup to cool to room temperature before blending.
- Blend the soup in small batches, filling the blender container only halfway to leave room for expansion.
- To release steam while blending, slightly vent the lid by leaving an opening or by partially covering it with a kitchen towel, allowing steam to escape.
- Alternatively, use an immersion blender (my tool of choice) directly in the pot, eliminates the need to transfer hot liquid and reduces the risk of accidents.
Julie says
It’s soup season!! No better way to start this season with a cauliflower and potato soup! I added sour cream as a topping- delicious. Super quick and plenty of leftovers!
Donna Poirier says
I love the idea of adding tangy sour cream, thanks for sharing.
Frank says
This is one of my favorite soup recipes, you can't beat this combo with leeks !
Donna Poirier says
I’m glad you enjoyed it.