EASY POTATO LEEK AND CAULIFLOWER SOUP

This hearty and easy potato, leek, and cauliflower soup is velvety, creamy, and nutty from roasting the cauliflower. This soup warms you from the inside out. Perfect for a cozy dinner or a festive gathering.

Creamy soup with a crunchy topping 👆🏼🥰

As the crisp autumn breeze settles in and winter's chill begins to make its presence felt, there's nothing quite as comforting as a warm bowl of soup to soothe the soul.

You might also like my asparagus soup recipe or almond broccoli soup.

❤️ here's why you will love this recipe

• Rich Creaminess: The addition of roasted cauliflower and heavy cream results in a luxurious and velvety texture.

• Depth of Roasted Cauliflower: Roasting the cauliflower intensifies its natural flavors, bringing out the nuttiness. This step adds a layer of depth to the soup.

• Versatile: Whether served as a comforting weeknight dinner or presented at a gathering, makes it a go-to recipe for both casual and special occasions.

Ingredients and substitutions

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

CAULIFLOWER: cut into florets

LEEKS: only use the white and light green parts.

ONION: yellow onion

GARLIC CLOVES: chopped or minced

POTATOES: peeled and diced: (Opt for starchy potatoes like Russet or Yukon Gold for a creamier consistency. Cut potatoes into evenly sized pieces to ensure uniform cooking)

VEGETABLE BROTH: low sodium is a good option

HEAVY CREAM: (optional) or opt for plain Greek yogurt

FRESH PARSLEY: or Italian seasoning

OLIVE OIL: for frying

SALT AND PEPPER TO TASTE

how to prepare leeks

• Trim off the root end of the leek, leaving about 1-2 inches of the white part intact.

• Peel away any tough or damaged outer leaves. These are usually darker green and may have a leathery texture.

• Slice the leek lengthwise, starting from the green end and stopping just before the root end. Keep the root end intact to hold the layers together.

• Leeks often trap dirt and sand between their layers. Fan out the sliced leek under running water, separating the layers to allow water to flow through and remove any dirt.

How do I make this soup vegan?

Don't add cream, yogurt, or garnish with cheddar or Parmesan cheese; you'll have a dairy-free, vegan-friendly soup. 😊

how to make leek potato and cauliflower soup

Roast the Cauliflower: Preheat your oven to 400°F (200°C). Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast in the oven for 25-30 minutes or until the cauliflower is golden brown and tender. Set aside.

Prepare the Potatoes and Leeks: In a large pot, heat olive oil over medium heat. Add the chopped onions and a pinch of salt and pepper. Sauté until translucent. Add the minced garlic and sliced leeks, cooking until the leeks are softened.

Cook the Potatoes: Add the diced potatoes to the pot, stirring them into the leek mixture. Allow them to cook for a few minutes to absorb the flavors of the leeks and onions.

Add the Vegetable Broth: Pour the vegetable broth, ensuring it covers the potatoes and leeks. Add the herbs. Bring the mixture to a gentle boil, then reduce the heat and simmer until the potatoes are tender.

Blend the Soup: Add the roasted cauliflower to the pot once the potatoes are fully cooked. Using an immersion blender or transferring the mixture to a blender in batches, blend until smooth and creamy.

Finish with Cream (optional): Stir in the heavy cream, allowing the soup to simmer for an additional 5 minutes. This step adds a luxurious creaminess to the soup.

Season and Serve: Season the soup with salt and pepper to taste. Ladle it into bowls and garnish it with fresh chives for a burst of color and additional flavor.

tips and tricks

Enhance Flavor with Caramelized Leeks:

• Allow leeks to caramelize slightly during the sautéing process. This adds a sweet depth to the soup.
• Stir the leeks consistently to prevent burning and achieve an even, golden-brown color.

Balance Thickness with Vegetable Broth:

• Adjust the ratio of vegetable broth to achieve your desired thickness. Add more broth for a lighter soup or less for a thicker, heartier consistency.
• Gradually add broth and taste as you go to maintain control over the flavor and thickness.

Control the Blend:

• Blend the soup in batches, especially if using a traditional blender, to prevent overflow and ensure a smoother texture.
• Use an immersion blender for convenience and to achieve the desired consistency without transferring the soup.

❓FAQS

Can I use frozen cauliflower?

While roasting enhances the flavor, you can use frozen cauliflower. Ensure it's thawed before roasting.

What can I substitute for heavy cream?

For a lighter option, you can use whole milk or half-and-half. Alternatively, non-dairy alternatives like coconut milk or cashew cream can add a unique twist.

Can I make this soup without an immersion blender?

Yes, a regular blender works too. Be sure to blend in batches and allow the soup to cool slightly before blending to avoid splattering.

What herbs pair well with this soup?

Fresh chives, parsley, thyme, or a touch of dill work well.

Can I make this soup in a slow cooker?

Yes, you can adapt the recipe for a slow cooker. Sauté leeks and onions, then transfer all ingredients (except cream) to the slow cooker. Cook on low for 6-8 hours. Blend, stir in cream, and serve.

How do I adjust the consistency of the soup?

If the soup is too thick, add more vegetable broth gradually until the desired thickness is reached. If it's too thin, simmer uncovered to allow some liquid to evaporate.

Make-ahead, Storage, and Reheating

MAKE-AHEAD: Absolutely! Allow the flavors to meld by making the soup a day ahead. Reheat gently on the stove, adjusting consistency with some broth if needed.

STORAGE AND FREEZING: Store in an airtight container in the fridge for up to 3 days. This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for one month. Thaw in the refrigerator overnight.

REHEATING: Reheat on the stove or in the microwave.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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