Creamy Cauliflower and Potato Soup in a bowl topped with leeks and black pepper.

Creamy Cauliflower and Potato Soup

Creamy Cauliflower and Potato Soup is a simple, creamy five-ingredient soup made with leeks that is deliciously dairy-free, gluten-free and wholesomely healthy!

Creamy Cauliflower and Potato Soup in a bowl topped with leeks and black pepper.
Creamy Cauliflower and Potato Soup

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.

Creamy Cauliflower & Potato Soup in a cream bowl topped with sautéed leeks.

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.

Step by Step Instructions for How to Make Creamy Cauliflower and Potato Soup.

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.

Step by Step Instructions for How to Make Creamy Cauliflower and Potato Soup.

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!

Step by Step Instructions for How to Make Creamy Cauliflower and Potato Soup.

How to Clean Leeks

Leeks in a bowl of water for Creamy Cauliflower and Potato Soup.

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

Creamy Cauliflower & Potato Soup in a bowl.

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.

Disclosure: There may be affiliate links in this post. Please see my Privacy & Disclosure page for details.

Creamy Cauliflower & Potato Soup

Creamy Cauliflower and Potato Soup is a simple, creamy five-ingredient soup made with leeks that is deliciously dairy-free, gluten-free and wholesomely healthy!
Creamy Cauliflower & Potato Soup in a bowl with leeks and pepper.
Print This Pin This
5 from 1 vote
Course Soup
Cuisine American, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 205kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
 

Nutrition

Calories: 205kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 932mg | Fiber: 4g | Sugar: 6g | Vitamin A: 912IU | Vitamin C: 58mg | Calcium: 57mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Olivia Wilson

    5 stars
    This is an amazing soup and looks so delicious & to yummy as well…love your images as well…i will try to make it…Thanks for sharing….!

    Reply
    • Liren

      Even when it’s warm, I can’t help but crave soup :) Hope you’re enjoying a beautiful day in LA, Chung-Ah!

      Reply
  2. Jennifer @ Delicieux

    Such a gorgeous and velvety soup Liren! I love making soups in winter. In fact I can’t wait for the weather to start to cool down here so I can make some soup.

    And that first image of your soup is just stunning! I love the beautiful light.

    Reply
    • Liren

      While I post about soups, I go to your site and am eager for all of summer’s bounty! I can’t wait for our seasons to flip flop :)

      Reply
    • Liren

      You and Laura are so right about roasting the cauliflower! Next time when I’m not in a rush, I will take the time to do it!

      Reply
    • Liren

      I will confess, while I know that roasting cauliflower will make it even more flavorful, I can be lazy and in a rush! So I skip it! I’m certain it would be even better!

      Reply
  3. Eileen

    Yeah, NorCal has been strangely cold (ok, cool) for a strangely long time, it seems. Or maybe it’s just that our houses lack insulation and double-paned windows… :) We are definitely making a lot of soups like this at our house too! Potato and cauliflower is a perfect combination–earthy and warming and delicious.

    Reply
    • Liren

      You hit the nail on the head, Eileen! The houses are definitely lacking when it comes to insulations! At least my house is!

      Reply
  4. Katie Proctor

    This sounds delicious! Could you sub chicken or vegetable stock if you’re not a huge fan of clams? I just might have to make this tonight as we had heaps of snow in Denver yesterday.

    Reply
    • liren

      Katie! Hi! Yes, absolutely, use chicken or vegetable stock in place of the clam – I would probably do the chicken for just a little more flavor, but either will work. Hope it keeps you warm and cozy from the snow!

      Reply
  5. Brian

    The perfect recipe as we slowly make our way out of winter and into rainy/chilly spring. Heading over right now to check out the recipe!

    Reply
    • Liren

      I hope you find some coziness as we head into the weekend, Brian! I know that while it’s lovely right now out here, it’ll be cold and rainy again next week…more soup for us!

      Reply
  6. Valerie

    I can’t think of a better soup to act as winter’s bookends. Beautiful. (I’m kind of on a cauliflower kick lately.) :)

    Reply
    • Liren

      Such a lovely way to think about it – I love thinking of soup as winter’s bookends!

      Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close