This one-pot Cauliflower leek and potato soup is creamy and full of flavor from just a few, budget friendly ingredients. It is also healthy and dairy-free by using coconut milk instead of heavy cream. A family favourite and delicious winter warmer!
The original potato leek soup is a classic, but adding in some more veggies, like in this cauliflower leek potato soup will add nutrients and flavor. The soup is lightly spiced with some herbs and has a wonderful taste of garlic. It is a great soup for the family lunch with a side of some fresh bread like this No Knead Whole Wheat Bread.
It is made vegan by using coconut milk instead of heavy cream, just like this Butternut squash cauliflower soup. Another easy soup to make, with just a few ingredients, is this Mushroom and potato soup or this Potato Zucchini Soup.
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Ingredients
The ingredients needed to make this creamy leek, potato and cauliflower soup are listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Leeks, use 1 large or 2 small. Make sure to clean them well then chopped, both the white and light green parts.
- Garlic, the flavor of the garlic goes so well with the mild flavors of this cauliflower and leek soup.
- Olive oil, or other neutral oil of choice. Vegan butter also works.
- Potatoes, use russet potatoes or other potato of choice. Peeled and chopped.
- Cauliflower, 1 large head, cut into florets. Fresh will taste, best but frozen cauliflower will also work.
- Vegetable stock, store bought or homemade. For a vegan soup, ensure the stock is vegan.
- Coconut milk, preferably a can of full fat for a creamy consistency and great flavor.
- Spices: Bay leaves, dried thyme, dried rosemary, salt and black pepper.
- For serving, a drizzle of coconut milk and some fresh thyme.
See recipe card for quantities.
Instructions
The potato leek and cauliflower soup is easy and fast to make. Follow the step by step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Heat the oil in a large soup pot and sauté the leeks until soft, stirring often. Add the minced garlic and spices, sauté for another minute or until fragrant.
- Step 2: Add the stock, coconut milk, cauliflower and potatoes to the pot, and bring to a simmer.
- Step 3: Simmer the soup until the vegetables are soft and cooked through. Take the soup off the heat and remove the bay leaves.
- Step 4: Blend the soup until smooth and creamy, using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Salt and pepper to taste.
Hint: If the leek soup with cauliflower is too thick, add a little more vegetable broth or water to thin it out. The soup tastes great served with a side of bread like this No knead olive bread.
This one-pot Cauliflower leek and potato soup is creamy and full of flavor from just a few, budget friendly ingredients. It is also healthy and dairy-free by using coconut milk instead of heavy cream.
- 2 tablespoon olive oil
- 1 large leek, washed and chopped
- 4 garlic cloves, minced
- 1 ½ pounds (700g) yukon gold or russet potato, peeled and cut into chunks
- 1 (800g) head of cauliflower, washed and cut into florets
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 4-5 cups vegetal broth
- 1 14 oz (400g) can full fat coconut milk
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Heat the oil in a large soup pot or dutch oven, sauté the leeks until soft, for about 5 min, stirring often. Add the minced garlic and spices and sauté for another minute or until fragrant.
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Add the stock, potatoes, cauliflower and coconut milk to the pot and bring to a simmer. Cook for about 15 minutes, or until the potatoes and cauliflower are soft and cooked through. Add more broth if needed.
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Take the soup off the heat and remove the bay leaves. Blend the soup until smooth and creamy, using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Salt and pepper to taste.
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Serve hot with optional toppings like a drizzle of coconut milk and fresh chopped parsley or thyme.
Substitutions and Variations
- Coconut milk – This soup is naturally vegan by using coconut milk. For non vegan, half and half or even heavy cream can be used.
- Cauliflower – Fresh cauliflower will taste best, but frozen will also work. Instead of the cauliflower, use broccoli to make a broccoli leek potato soup.
- Potatoes – I used russet potatoes for this potato soup with cauliflower, but any starchy variety works well for a creamy result. The potatoes can also replaced with sweet potatoes or carrots, or thy this Carrot and cauliflower soup.
- Herbs – the soup is spices with dried herbs, but fresh can also be used. Instead of 1 teaspoon dried, use 1 tablespoon fresh chopped thyme and rosemary.
- Onion – this potato leek and cauliflower soup uses chopped leeks. Use either 2 large leeks or 4 small ones. Other alternatives are to use one leek and replace the other leek with a yellow onion or 4 shallots.
- Spice it up – This cauliflower potato and leek soup has a mild and rich flavour, if you like it spicy, top with some red pepper flakes to taste or a drizzle of chili oil. For a spicy soup, try this Sweet potato, coconut and chilli soup.
HOW TO STORE SOUP
This vegan cauliflower potato soup makes a great meal prep! Store either in the fridge, or it can also be frozen for later use. This recipe can be doubled or tripled to make lots of delicious leftovers. See the instructions below for how to best store soup:
- Refrigerator: Pour the soup into an airtight container once it has cooled down. Make sure to seal tight with the led and place in the fridge. The soup will keep in the fridge for around 5 days.
- Freezer: To freeze this vegan potato cauliflower soup, follow the directions for the fridge, or the soup can also be frozen in freezer friendly ziplock bags. Carefully try to press out any air from the bag, and seal it really well so the soup won’t leak in the freezer. The soup will expand when frozen, so don’t overfill the containers. Freeze for around 2–3 months.
Reheating leftover soup
The vegan cauliflower leek soup can be reheated in the microwave or on the stove. The fastest and easiest way, is to reheat one bowl of soup in the microwave. Add the soup to a microwave safe bowl and heat on high for around 2-3 minutes, or until piping hot and bubbling. Stir well and let the soup sit for about 30 seconds before serving, this allows the heat to evenly distribute.
For reheating a lot of soup, it is easiest to do that on the stove. Add the soup to a large pot or dutch oven and heat on low to medium heat, stirring often until the soup comes to a simmer.
Do not save reheated leftovers.
Equipment
This cauliflower, leek and potato soup is blended until smooth with an immersion blender. It is the easiest way to blend soup, directly in the pot. If you don’t have one, use a normal blender or food processor instead. Let the soup cool down a little before adding it to the food processor or blender. Blend until smooth, scraping down the sides as needed. Add the soup back to the pot and heat a little if needed.
Tips Tricks For Making Potato Leek Soup
To make sure the soup will blend up smooth and creamy, cook until the potatoes and cauliflower are super soft before blending. Another creamy soup to try is this Parsnip soup or this Roasted Butternut Squash and Carrot Soup.
Soup makes a great meal prep, tastes even better the next day if you ask me! A great tip for a large family is to double or triple this recipe and freeze some soup for a later.
FAQ
Leeks can have a lit of dirt and sand stuck in the green parts. It is important to clean them well before using in any recipe. Trim the ends of the dark green leaves, slice the leek in half lengthwise and then rinse well before chopping.
Other Soup Recipes
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