This Potato Leek Cauliflower Soup recipe is vegan and made without cream or dairy. It's perfect served with some crusty bread for dipping!
There's nothing better than a big bowl of piping hot soup during the cold fall and winter months. This Potato Leek Soup is creamy and decadent, but it's also dairy free and super healthy.
If you like potato soup, I think you'll love this version made with cauliflower and leeks. It's made with simple ingredients that allow the flavors of the vegetables to shine through.
It can be served on its own, or with some crostini or crusty bread for dipping. Soups like this one are perfect served alongside a toasted sandwich or panini for a healthy lunch or dinner.
This soup is made in a Dutch oven on the stove top and then pureed with an immersion blender, so the texture is silky smooth. It's hearty and filling - You won't even miss the meat or dairy.
Cozy fall evenings are made for a soup like this one.
Jump to:
- What Are Leeks?
- How To Prepare Leeks
- Ingredients For Potato Leek Cauliflower Soup
- Which Potatoes Are Best For Soup?
- How To Make Potato Leek Soup with Cauliflower
- How To Make Potato Soup Creamy
- How To Make Crostini
- What To Serve With Cauliflower Potato Leek Soup
- How Long Does This Soup Last In The Fridge?
- Can It Be Frozen?
- Potato Leek Cauliflower Soup
What Are Leeks?
A leek is a vegetable that is part of the allium family. Garlic, onions, shallots, scallions, and chives are part of the same family.
The flavor of leeks is similar, but more mild and slightly sweeter than that of onions or shallots. I find them to be nutty, earthy, and slightly pungent.
Leeks are used heavily in French and Mediterranean cuisines and can be prepared in a variety of ways. They can be sautéed, roasted, braised, and generally used any way you might use an onion.
Leeks can be added to soups, stews, tarts, quiche, salad, pizza, and gallates. They may be eaten raw or cooked.
How To Prepare Leeks
It's important to prepare leeks properly before cooking with them, as leeks often contain dirt. Cleaning the leeks is a simple process and will prevent any excess dirt from ending up in the soup.
The edible parts of a leek are the white and light green portions found at the bottom of the vegetable. The dark green stems at the top of the leek are fibrous and may be used to make vegetable stock, but are not used to make this Potato Leek Cauliflower Soup.
- To clean the leeks, remove any dirty our damaged outer layers from 2 large leeks.
- Cut the hairy bottom portion and the fibrous, dark green leaves from the leeks and discard in the compost bin or trash.
- Chop the leeks into slices (2 large leeks yields 4 cups of so chopped).
- Place the sliced leeks into a bowl of cold water and shake the bowl to remove any excess dirt. Allow the leeks to soak for a minute or two.
- Drain the leeks and place them on some paper towels or a cloth towel to dry.
Ingredients For Potato Leek Cauliflower Soup
The leeks give this soup a distinct flavor and that flavor is complemented with the addition of garlic and onion.
I love recipes like this one that allows the flavors of the ingredients to shine through, without the need for tons of embellishments.
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 large Onion (white or yellow)
- 2 large Leeks
- 2 Tbsp. Olive Oil
- 4-5 Yukon Gold Potatoes (yields 5 cups chopped)
- 1 small head Cauliflower (yields 5 cups florets)
- 5 cups Low Sodium Vegetable Broth
- 1 tsp. Kosher Salt
- ½ tsp. Pepper
- ½ tsp. Italian Seasoning
- 2 tsp. White Wine Vinegar
- Fresh Rosemary for garnish (optional)
- 1 Gluten Free Baguette (optional) (can use regular baguette if not gluten free)
- 1 Tbsp. Olive Oil (optional)
- ¼ tsp. Garlic Powder (optional)
You can use any type of vinegar you like in place of white wine vinegar. Be sure to avoid malt vinegar if you are gluten free.
Which Potatoes Are Best For Soup?
The type of potatoes used to make soup depends on the type of soup you are making. In general, I prefer Yukon gold or red potatoes when making soup.
Both Yukon gold and red potatoes are waxy potatoes and hold their shape after they are cooked. Their texture is naturally creamy and flavor is slightly sweeter than that of Russets.
Potatoes like Russets are high in starch and tend to break down and become mushy after cooked in soup. Russets are better suited to make things like baked potatoes and potato wedges.
For this Potato Leek Cauliflower Soup, I recommend Yukon gold potatoes, but red potatoes will work as well. I also recommend peeling the potatoes before dicing them for the best texture.
- Start by mincing 6 cloves of garlic and 1 large onion (white or yellow are best).
- Peel 4-5 large Yukon gold (or red) potatoes and dice them into large chunks.
- Remove any outer leaves from 1 small head of cauliflower and discard. Cut the cauliflower into florets.
- Make sure the potatoes and cauliflower are relatively the same size, to ensure even cooking.
- You should end up with 5 cups each of chopped potatoes and cauliflower florets.
How To Make Potato Leek Soup with Cauliflower
Once the vegetables are chopped, they are then sautéed with olive oil in a Dutch oven or heavy-bottomed soup pot.
The sautéed veggies are combined with vegetable broth and a few spices and cooked until tender.
They are then pureed with an immersion blender until smooth and creamy.
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the pot.
- Once the oil is heated, add the sliced and cleaned leeks to the pot. Sauté for 8-10 minutes, stirring often. This will bring out the natural flavors of the leeks.
- Add the minced garlic and onions. Sauté for an additional 5-6 minutes, stirring often.
- Add the cauliflower florets, along with ¼ tsp. each kosher salt and pepper. Sauté for another 5 minutes, stirring occasionally.
- Add the diced potatoes, along with another ¼ tsp. each of kosher salt and pepper. Sauté for 2-3 minutes, stirring occasionally.
How To Make Potato Soup Creamy
After the vegetables are all sautéed in the soup pot, it's time to add the broth. To keep this recipe vegan, I used vegetable broth, but you can use chicken broth if you prefer.
- Add 5 cups low sodium vegetable broth to the pot, along with ½ tsp. Italian seasoning and ½ tsp. kosher salt. Stir all of these ingredients together.
- Bring the soup to a boil and then reduce to a low boil, cover, and cook for 15 minutes or so. The vegetables should be soft, but not mushy at this point. You should be able to easily pierce them with a knife or fork. Feel free to cook longer if needed.
- After the vegetables are soft, turn the heat off and puree the soup with an immersion blender. Blend on a low setting for 1-2 minutes, or until the soup is creamy.
- Add 2 tsp. white wine vinegar to the soup and stir to combine.
Be sure to exercise caution when using an immersion blender to puree hot soup. Use a low setting, so that the soup does not splash all over you and be careful not to scrape the immersion blender on the bottom of the soup pot to avoid damaging the pot.
If you do not have an immersion blender, you can use a potato masher to blend the soup. The soup will not be as smooth and creamy if using a potato masher.
How To Make Crostini
I love to serve creamy soups like this one with some crostini, croutons, or any type of crusty bread for topping or dipping.
Crostini are super easy to prepare and only take a few minutes to make.
This recipe is gluten free and uses gluten free baguette bread, but you can use any type of baguette or bread if gluten is not an issue for you. Make sure the brand used is vegan if you'd like to keep this recipe vegan.
- Heat the oven to 400 degrees Fahrenheit.
- Cut 1 gluten free baguette or 2 gluten free sandwich rolls into slices. Arrange the bread slices on a baking sheet.
- Drizzle the bread slices with 1 Tbsp. olive oil.
- Sprinkle ¼ tsp. garlic powder over the top, along with a pinch of kosher salt.
- Pop the baking sheet in the oven and toast for 3 minutes on one side. Flip the bread, and toast for another 3 minutes on the second side.
- Remove the pan from the oven and set aside.
The crostini should be lightly browned on both sides.
This step is completely optional. The soup can be enjoyed on its own, or with any number of toppings of choice.
What To Serve With Cauliflower Potato Leek Soup
As soon as the soup and crostini are finished, it's ready to be served.
I recommend garnishing the soup with some finely chopped fresh rosemary. The rosemary has an aromatic flavor that complements the soup perfectly. You can also top it with some dried rosemary, or dried Italian seasoning.
You can also garnish the soup with some shredded cheese of choice if dairy isn't an issue for you. Gruyere, aged cheddar, or Parmesan are all great choices.
The garlic crostini are perfect for dipping, as are crackers, or any type of crusty bread. Gluten free cheese scones or buttermilk biscuits are made for soups like this.
Creamy soups like this one are great paired with grilled cheese, panini, or any type of sandwich. Italian grilled cheese, gouda grilled cheese, lemon basil BLT, or a turkey Rachel sandwich are all tasty pairings.
Soup pairs nicely with Mediterranean naan pizza and flatbreads like this arugula pesto flatbread.
Love creamy vegan soups like this? Check out these recipes!
How Long Does This Soup Last In The Fridge?
Any leftover soup may be stored for 3-4 days in an airtight container in the fridge.
Be sure to allow the soup to cool completely before transferring to the fridge for storage.
Can It Be Frozen?
This soup makes a great freezer meal!
This recipe yields a big batch and may be cut in half if you like. Or, the leftovers can be frozen for later.
How To Freeze:
- Prepare the soup as directed and allow it to come to room temperature before freezing.
- Once cooled, place in heavy-duty freezer bags or airtight food containers, label with the date, and freeze up to 3 months.
How To Thaw:
- Thaw overnight in the fridge and reheat on the stove top or in the microwave.
Love healthy soups? Check out these recipes!
- Thai Corn Potato Chowder
- Tuscan Vegetable Noodle Soup
- Italian Chunky Vegetable Soup
- Sweet Potato Kale Soup
- Harvest Vegetable Soup
- Curry Potato Cauliflower Soup
- Instant Pot Spinach Lentil Soup
- Cannellini Bean Kale Soup
- Hearty Lentil Soup
Looking For More Creamy Vegan Soup Recipes? Don't Miss These!
Creamy Sweet Potato Soup
Instant Pot Mexican Cauliflower Soup
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Potato Leek Cauliflower Soup
Equipment
- Immersion Blender
Ingredients
For The Soup:
- 6 cloves garlic
- 1 large onion white or yellow
- 2 large leeks
- 2 Tbsp. olive oil
- 4-5 large Yukon gold potatoes yields 5 cups chopped
- 1 small head cauliflower yields 5 cups chopped
- 5 cups low sodium vegetable broth
- 1 tsp. kosher salt
- ½ tsp. pepper
- ½ tsp. Italian seasoning
- 2 tsp. white wine vinegar
- 2 sprigs rosemary for garnish (optional)
For The Crostini:
- 1 loaf gluten free bagutte or regular baguette if not gluten free
- 1 Tbsp. olive oil
- ¼ tsp. garlic powder
- pinch kosher salt
Instructions
Prepare The Leeks:
- Remove any dirty our damaged outer layers from 2 large leeks. Cut the hairy bottom portion and the fibrous, dark green leaves from the leeks and discard in the compost bin or trash.
- Chop the leeks into slices (2 large leeks yields 4 cups of so chopped).
- Place the sliced leeks into a bowl of cold water and shake the bowl to remove any excess dirt. Allow the leeks to soak for a minute or two.
- Drain the leeks and place them on some paper towels or a cloth towel to dry.
For The Soup:
- Mince 6 cloves of garlic and 1 large onion (yellow or white).
- Peel 4-5 large Yukon gold (or red) potatoes and dice them into large chunks (yields 5 cups).
- Remove any outer leaves from 1 small head of cauliflower and discard. Cut the cauliflower into florets (yields 5 cups). Make sure the potatoes and cauliflower are relatively the same size, to ensure even cooking.
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the pot. Once the oil is heated, add the sliced and cleaned leeks to the pot. Sauté for 8-10 minutes, stirring often.
- Add the minced garlic and onions. Sauté for an additional 5-6 minutes, stirring often.
- Add the cauliflower florets, along with ¼ tsp. each kosher salt and pepper. Sauté for another 5 minutes, stirring occasionally.
- Add the diced potatoes, along with another ¼ tsp. each of kosher salt and pepper. Sauté for 2-3 minutes, stirring occasionally.
- Add 5 cups low sodium vegetable broth to the pot, along with ½ tsp. Italian seasoning and ½ tsp. kosher salt. Stir the ingredients together.
- Bring the soup to a boil and then reduce to a low boil, cover, and cook for 15 minutes or so. The vegetables should be soft, but not mushy at this point. You should be able to easily pierce them with a knife or fork. Feel free to cook longer if needed.
- After the vegetables are soft, turn the heat off and puree the soup with an immersion blender. Blend on a low setting for 1-2 minutes, or until the soup is creamy.Be sure to exercise caution when using an immersion blender. Use a low setting to avoid splattering the hot soup and do not scrape it against the bottom of the soup pot, so that the pot does not become damaged.
- Add 2 tsp. white wine vinegar to the soup and stir to combine.
For The Crostini:
- Heat oven to 400 degrees Fahrenheit.
- Cut 1 gluten free baguette or 2 gluten free sandwich rolls into slices. Arrange the bread slices on a baking sheet.
- Drizzle the bread slices with 1 Tbsp. olive oil. Sprinkle ¼ tsp. garlic powder over the top, along with a pinch of kosher salt.
- Place the baking sheet in the oven and toast for 3 minutes on one side. Flip the bread, and toast for another 3 minutes on the second side.Remove the pan and set aside.
- To Serve: Serve the soup with some freshly minced rosemary and the garlic crostini (optional).
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