My recipe for Cauliflower Leek Potato Soup is a comforting, velvety soup that makes eating your vegetables fun (and cheesy!).
It simmers away on the stove with hardly any attention required, which makes this cauliflower leek potato soup a winter weeknight winner. Plus, I've used milk instead of cream, so it's also not too hard on the waistline.
If you are a fan of cauliflower cheese then this is the soup for you!
The creaminess comes from blending up the vegetables in the finished soup, without needing to add cream.
Table of Contents
Why you will love cauliflower leek potato soup
- One pot to wash.
- Velvety and creamy without needing to use cream.
- Makes veggies fun.
What you need to make cauliflower leek potato soup
- cauliflower
- potatoes
- a leek
- salted butter
- fresh garlic
- salt and pepper
- garnish of fresh parmesan, thyme leaves and olive oil
*Please see the recipe card below for exact quantities and detailed instructions
Top tips
- Once you put the milk into the pot, you may find that it doesn't quite cover the cauliflower and potato. (At least I did!) As long as they are mostly covered, it should all still cook because we are going to partially cover the pot while it cooks. This stops the soup from cooking down too much, and also steams those small bits sticking out of the milk. Just give it a bit of a stir once or twice during cooking just to get them all mixed around.
- Make sure you take the pan off the heat before you blend the soup. This helps to stop it splattering everywhere - still you need to be a bit careful when you blend it. Once it is blended you could add a bit more milk if you want for a slightly thinner consistency, just put it back on the stove to heat through after you add it.
- Parmesan - my recommendation is the more the better! My suggestion is garnishing the soup with parmesan to serve, and providing fresh parmesan on the table for diners to add more as they eat. I like the consistency of the soup as it is, but I want the flavour of the parmesan, and this way diners can choose their own amount.
Variations and serving suggestions
- Serve this creamy, veggie packed soup in a bread bowl.
- Or at the least some crusty bread to mop up what's left in your soup bowl!
- Herbs like thyme or sage would make a nice addition to this soup.
- Best served with a generous amount of fresh parmesan - see my top tips above.
Other recipes you may enjoy
Potato Bacon Cheddar Soup - an easy, one-pot potato soup, loaded with crispy bacon and cheddar cheese.
Chicken Vegetable Gnocchi Soup - using leftover chicken, fast cooking veg means chicken gnocchi soup in 35 mins!
Crispiest EVER Roasted Potatoes - crispy and crunchy baked potatoes, glass-like on the outside but fluffy in the middle. Roast potato perfection!
Fast and Easy Cauliflower Leek Potato Soup
Cauliflower Leek Potato Soup is a smooth, velvety, comforting soup packed with vegetables. Simmer on the stovetop for a quick weeknight winter warmer.
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Servings:
Calories: 243kcal
Ingredients
- 1 kg cauliflower cut into small florets (see notes)
- 300 g potatoes peeled & diced (I used sebago)
- 25 g salted butter
- 1 medium sized leek (white part only) finely sliced
- 4 garlic cloves crushed/minced
- 750 ml milk I used low fat
- 60 g fresh parmesan to serve
- fresh thyme leaves to garnish
- olive oil to garnish
- salt & pepper to taste
Instructions
- In a large heavy based saucepan/dutch oven, melt the butter over low heat & fry the leek for 2-3 mins, or until soft.25 g salted butter1 medium sized leek (white part only)
- Once leek is soft, add garlic & stir for 30 secs, then stir through milk. Add cauliflower & potatoes then bring to a simmer.1 kg cauliflower4 garlic cloves750 ml milk300 g potatoes
- Simmer, partially covered for 15-18 mins, or until cauliflower & potatoes are tender. Remove from heat.
- Using an immersion/stick blender, blend soup until smooth (see notes) and check for seasoning.salt & pepper to taste
- Divide soup between serving bowls, top with fresh parmesan, thyme and drizzle with olive oil if using, and serve with fresh parmesan on the side for each guest to add as they wish (see notes).fresh thyme leaves to garnisholive oil to garnish60 g fresh parmesan
Notes
- Once you put the milk into the pot, you may find that it doesn't quite cover the cauliflower and potato. (At least I did!) As long as they are mostly covered, it should all still cook because we are going to partially cover the pot while it cooks. This stops the soup from cooking down too much, and also steams those small bits sticking out of the milk. Just give it a bit of a stir once or twice during cooking just to get them all mixed around.
- Make sure you take the pan off the heat before you blend the soup. This helps it not splatter everywhere - still you need to be a bit careful when you blend it. Once it is blended you could add a bit more milk if you want a slightly thinner consistency, just put it back on the stove to heat through after you add it.
- Parmesan - my recommendation is the more the better! My suggestion is garnishing the soup with parmesan to serve, and providing fresh parmesan on the table for diners to add more as they eat. I like the consistency of the soup as it is, but I want the flavour of the parmesan, and this way diners can choose their own amount.
loving your recipies Lee-Anne keeping them coming .
Thanks Tim! Glad you’re liking them!