Potato Leek Cauliflower Soup

5 from 1 vote

This Potato Leek Cauliflower Soup recipe is vegan and made without cream or dairy. It's perfect served with some crusty bread for dipping!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: potato leek soup, vegan potato soup, cauliflower potato soup

Servings:

Calories: 232kcal

Author: Christine Rooney

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 baguette or regular baguette if not gluten free
1 Tbsp. olive oil
¼ tsp. garlic powder
pinch kosher salt

US Customary - Metric

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).

Notes

This recipe may be cut in half in you prefer a smaller amount.

Any vinegar may be subbed for white wine vinegar. Avoid malt vinegar if gluten is an issue for you.

Yukon gold potatoes work best for this soup. Peeling the potatoes is recommended for the creamiest texture.

Nutritional information includes the garlic crostini.

Nutrition