Cauliflower Potato Leek Soup (Creamy & Healthy)
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.
Servings: 9 cups
Calories: 273kcal
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
Using a blender to purée hot soup can be dangerous, leading to burns or spills. When blending hot liquids, the steam buildup inside the blender can create pressure, causing the lid to pop off and hot soup to splash everywhere.
To avoid accidents, follow these safety precautions:
- 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.
Nutrition
Serving: 1cup | Calories: 273kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 335mg | Potassium: 756mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1597IU | Vitamin C: 53mg | Calcium: 72mg | Iron: 2mg
