Creamy Cauliflower and Potato Soup is a simple, five-ingredient soup that is deliciously creamy without any dairy! Whip this up for a comforting soup in 30 minutes.
Note: This post first appeared on February 25, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
It’s been a long, cold winter. Even by Northern California standards, temperatures have been more raw than usual. Mornings greet us with frosted lawns and low hanging fog, and each morning I urge my children to bundle up in warm jackets. To them, the idea of wearing more than a thick sweatshirt is starting to make sense, finally. It only took a few months for them to figure that out.
The urge to warm up with a bowl of soup started in early November and hasn’t stopped; I made a big batch of soup for lunch today, in fact. I find myself making soup so often that it takes a gentle reminder from my husband that we’ve been slurping a lot of soup and that chewable food might be a nice change of pace.
While my spring fever gains momentum, my desire for comfort in a bowl continues, and so I share this Creamy Cauliflower & Potato Soup with you. I first made it when temperatures began to dip in the fall, and it is has proven to be a cozy way to warm up from the chill, time and again. Thick with a puree of cauliflower and potato, it is rich in flavor from leeks and savory vegetable stock. I hope it keeps you warm as we head into the nip of early spring.
How to Make Cauliflower Potato Soup
I love a creamy soup that doesn’t rely on heavy cream or dairy — this cauliflower potato soup harnesses the natural creaminess of potatoes and cauliflower and a blender! The leeks and vegetable broth provide the depth of flavor.
If you are vegetarian, than this soup is perfect as is, but if you aren’t, I’ve also made this with clam broth (yum!) and chicken broth — whatever you have on hand, is great.
A few blitzes with a blender is all you need — if using a blender, be sure to work in batches and be careful. Otherwise, a hand-held immersion blender makes this even easier!
How to Clean Leeks
Clean the leeks by letting placing chopped leeks in a large bowl of cold water. Swirl the leeks and let it sit for 5 minutes to let the dirt settle to the bottom. Use your hands or slotted spoon to transfer leeks to a clean kitchen towel or paper towels.
More Comforting Soup Recipes
Spiced Butternut Squash Lentil Soup (Vegan)
Mushroom and Short Rib Noodle Soup
Roasted Tomato, Garlic and Herb Soup
Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup
Roasted Tomatillo Chicken Soup
Prime Rib Beef and Lentil Soup
Note: This post first appeared on February 25, 2013, and created for My Way Home by Wayfair, which has since closed. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
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Creamy Cauliflower & Potato Soup
- 2 tablespoons olive oil plus more for garnish
- 2 leeks dark leaves removed, quartered, sliced and cleaned
- kosher salt to taste
- 4 russet potatoes peeled and cut into 2-inch chunks
- 1 small head of cauliflower florets removed
- 5 cups vegetable stock
- freshly ground pepper to taste
- In a Dutch oven or heavy pot, heat olive oil over medium-low heat. Add the leeks, season with salt, and cook until the leeks are wilted and transparent, about 5 to 7 minutes. Reserve 1/4 cup of the leeks for garnish and leave the rest in the pot.
- Add the potatoes, cauliflower, and vegetable stock. Bring to a boil, then lower heat to a simmer. Cook until the potatoes are fork tender.
- Working in batches, puree the soup in a blender. Return soup to the pot and season to taste with salt and pepper. An immersion blender makes this even easier, if you have one. Add a little more stock if the soup is too thick.
- Serve the soup hot and garnished with reserved leeks and a drizzle of olive oil, if desired.
Cauliflower and Potato Soup Tips
- How to Clean Leeks: Clean the leeks by letting placing chopped leeks in a large bowl of cold water. Swirl the leeks and let it sit for 5 minutes to let the dirt settle to the bottom. Use your hands or slotted spoon to transfer leeks to a clean kitchen towel or paper towels.
- Can I use other soup stock? Yes! I've used clam stock and chicken broth - they work beautifully, but of course, only if you don't mind the soup not being vegetarian.
- My soup seems too thick. Simple blend in more soup stock if you want a thinner soup.