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This Cauliflower Potato and Leek Soup is the perfect blend of comfort, health, and simplicity.
What makes this recipe stand out is its velvety texture achieved without any cream—making it a truly satisfying dairy-free option.
It’s high in fiber thanks to cauliflower and potatoes, while offering a solid 8g of plant-based protein per serving.
With just 234 calories and only 1g of saturated fat per bowl, it’s heart-healthy and surprisingly filling.
The leeks add a subtle sweetness and depth, while fresh thyme and garlic give it an aromatic warmth.
Best of all, it comes together in one pot and can be blended right in the pot for easy cleanup.
Whether you need a nourishing lunch, a cozy dinner, or a meal-prep friendly option, this soup checks all the boxes—easy, wholesome, and deeply comforting.
Must-Have Tools for Perfect Results
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Ideal for sautéing and simmering, this heavy-duty Dutch oven retains heat evenly for perfect soup texture. A versatile investment for stews, chilis, and braised dishes too.
Mueller Ultra-Stick Immersion Blender
Effortlessly purees your soup right in the pot—no risky transfers required. A time-saving tool for smoothies, sauces, and baby food as well.
OXO Good Grips Swivel Peeler
Makes peeling potatoes quick and safe. Its ergonomic grip reduces hand fatigue—perfect for all your veggie prep needs.
Cuisinart 8″ Chef’s Knife
Chop leeks, cauliflower, and potatoes with precision. A razor-sharp, all-purpose kitchen essential that handles everything from herbs to hard squash.
Better Than Bouillon Vegetable Base
Rich and savory, this concentrated paste enhances the soup’s depth with just a spoonful. A pantry staple for boosting flavor in any dish.
Cauliflower Leek Soup
Equipment
- (1) Large pot or Dutch oven
- 1 Chef’s knife
- 1 Cutting board
- (1) Immersion blender or countertop blender
- 1 Vegetable Peeler
- (1) Measuring Cups and Spoons
Ingredients
- 2 tablespoons olive oil or vegan butter
- 2 –3 medium leeks white and light green parts only, halved lengthwise and thinly sliced
- 3 –4 garlic cloves finely minced
- 5 cups cauliflower florets about 1 medium head, ~2 lbs
- 4 cups peeled and cubed Yukon Gold or russet potatoes about 2 medium
- 4 cups vegetable broth preferably Better Than Bouillon or similar
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional toppings: chopped fresh chives shredded dairy-free cheese, or crunchy croutons
Instructions
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they soften and begin to turn golden.
- Add Vegetables and Herbs: Stir in the minced garlic, cauliflower florets, potatoes, and thyme. Let everything cook together for another 2–3 minutes, just until the garlic becomes fragrant and the vegetables are lightly coated in the oil and herbs.
- Simmer the Soup Base: Pour in the vegetable broth and give everything a good stir. Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the potatoes and cauliflower are fork-tender.
- Blend Until Creamy: Turn off the heat and allow the soup to cool slightly for 10–15 minutes. Then, using an immersion blender directly in the pot—or carefully transferring in batches to a high-speed blender—puree the soup until it reaches a smooth and creamy consistency.
- Season and Serve: Taste the blended soup and season with salt and black pepper to your liking. Return the pot to low heat and warm through, stirring occasionally. Ladle into bowls and garnish with chopped chives, shredded cheese, or croutons if desired.
Notes
- Leek Cleaning Tip: Leeks can hide dirt between layers. After slicing, soak them in a bowl of cold water and swish around to dislodge grit, then drain and pat dry.
- Texture Preference: For a chunkier texture, blend only half the soup and stir it back into the pot.
- Make It a Meal: Pair with crusty bread or a side salad for a filling lunch or dinner.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 5 days. It also freezes well for up to 2 months—just thaw and reheat gently.
Chef’s Secrets for Best Flavor
To bring out the best flavor in this soup, slow sautéing the leeks is key—don’t rush this step.
Allowing the leeks to caramelize slightly builds a savory-sweet base that elevates the entire dish.
Use a high-quality vegetable broth like Better Than Bouillon for depth, especially since this is a dairy-free soup.
Fresh thyme adds a vibrant, herby note, but if you only have dried thyme, lightly crush it in your palm before adding to release more flavor.
For the creamiest consistency, a high-speed blender will give you a silky smooth finish, but an immersion blender works beautifully for a rustic texture.
Finally, don’t skip the seasoning at the end—adding salt and pepper after blending ensures better control over flavor.
Creative and Tasty Serving Suggestions
This soup is satisfying on its own but also pairs well with a few simple additions.
Top each bowl with fresh chives for color and brightness, or add vegan cheese for extra richness.
Homemade croutons or crusty whole-grain bread bring welcome crunch and make the meal more filling.
If you’re serving it for lunch, pair with a green salad dressed in a light vinaigrette.
For dinner, it makes a comforting starter for roasted veggies or a grain-based main dish like farro or lentil pilaf.
You can also serve smaller portions as part of a soup flight alongside other creamy vegetable soups for variety.
Storage Tips and Freezing Advice
This soup is ideal for meal prep and stores very well.
Once cooled, transfer it to airtight containers and refrigerate for up to 5 days.
It actually tastes better the next day, as the flavors continue to develop.
For freezing, divide into freezer-safe containers or silicone soup molds and store for up to 2 months.
To reheat, let it thaw in the fridge overnight or gently warm on the stovetop over medium-low heat, stirring occasionally.
If the texture thickens too much after chilling or freezing, just add a splash of broth or water while reheating to loosen it back up.
Common Questions and Helpful Answers
1. Can I use frozen cauliflower?
Yes, frozen cauliflower can be used in place of fresh. Just add it directly to the pot without thawing. The soup may cook a little faster, so check for doneness after 15–18 minutes of simmering.
2. What’s the best type of potato?
Yukon Gold potatoes offer the creamiest texture without becoming gluey. Russet potatoes also work well and make the soup extra fluffy when blended. Avoid waxy varieties like red potatoes, which don’t break down as smoothly.
3. Is this soup gluten-free?
Absolutely. All ingredients listed are naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you’re serving someone with celiac or a severe allergy.
4. How do I make it chunkier?
If you prefer some texture, blend only half of the soup and mix it back into the unblended portion. You can also set aside a small portion of the cooked vegetables before blending and stir them in afterward.
5. Can I add protein to this soup?
Yes! To boost the protein content, stir in cooked white beans or lentils before blending. You could also top it with roasted chickpeas or serve it with a protein-rich side dish like grilled tempeh or tofu.
This recipe is inspired by makingthymeforhealth and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.