This creamy and nourishing leek potato cauliflower soup is the perfect meal this winter! This delicious soup takes just 30 minutes to make and you only need 9 simple ingredients.
I am always ready for soup season! As soon as it’s fall I’m in the kitchen making soup, like this pumpkin carrot soup! I love making this leek potato cauliflower soup once it gets colder as this is basically like a baked potato in a soup, thanks to the addition of some sharp cheddar cheese!
This potato cauliflower soup is really simple to make and all you’ll need is a large saucepan or dutch oven and an immersion blender.
Why you’ll love this soup!
- You only need 9 simple ingredients to make this vegetarian potato soup! Nothing fancy over here.
- You can easily meal prep this soup and have it for lunch all week long.
- It takes just 30 minutes on the stove, but you will need to chop up the vegetables before starting.
- With the addition of cheddar cheese, this basically tastes like a baked potato!
- Have it alone as a main dish, or serve it with some bread rolls.
- Leeks: you’ll only want to use the white and light green parts for this recipe! If you don’t have any leeks, you can use a white or yellow onion in a pinch.
- Potatoes: you can use yukon, russet or maris piper potatoes. Peel them and chop them into 1-inch cubes.
- Garlic: I used fresh garlic for this recipe but you can use garlic powder if that is all you have on hand.
- Cheddar Cheese: I used sharp cheddar cheese in this soup recipe, but feel free to use a milder cheddar if you prefer.
- Cauliflower: You will want a large head of cauliflower!
Step by Step Instructions
Step 1: In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the sliced leeks, minced garlic and 1 teaspoon of kosher salt and cook until soft, stirring constantly. You don’t need the leeks to brown!
Step 2: Add the chopped potatoes, chopped cauliflower, vegetable broth, and dried thyme. Bring the soup to a boil, then reduce the heat so it is just simmering. Cook until the potato is easily pierced with a knife, it took about 20 minutes when I tested.
Step 3: Turn the heat off. Use an immersion blender or food processor to blend the soup until smooth. Add in the grated cheddar cheese and stir until it has completely melted.
Step 4: Pour into your serving bowls and garnish with croutons, chopped chives or a dollop of sour cream.
Tips & Tricks
- Soup Consistency: if your soup is feeling too thick, add some extra broth towards the end of cooking until you have the consistency you want.
- Cheese: feel free to use a milder cheddar cheese if you prefer.
- Cutting Vegetables: make sure you cut your potatoes and cauliflower small enough. If the pieces are too large they will take longer to cook on the stove.
- Season: I’ve got guidelines for seasoning, but make sure to season to your taste with salt and pepper!
- Food Processor or Blender: if you’re not using an immersion blender to blend until smooth, make sure you blend the soup in batches in your food processor or blender.
Frequently Asked Questions
If you didn’t cut your potatoes small enough or cook them long enough, it is going to be harder to blend them into a creamy soup. Adding the cheese is also going to make the potato soup creamier!
I added a dollop of sour cream, chopped chives and some croutons. You could also add extra cheese, bacon – the world is your oyster!
Yes, use dairy free cheese instead of regular cheddar cheese to make this soup dairy free and vegan.
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Leek Potato Cauliflower Soup
- 2 tablespoons olive oil
- 2 leeks (white and light green parts!) thinly sliced
- 2 garlic cloves minced
- 1 head cauliflower chopped into florets
- 2 large potatoes peeled and chopped into 1-inch cubes
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese grated
- 2 teaspoon dried thyme
- kosher salt
- In a large saucepan or pot, heat the olive oil over medium heat. Add the leeks and garlic and 1 teaspoon of kosher salt, cooking and stirring until soft (no need to brown!)
- Add the cauliflower, potato, thyme and broth. Bring to a boil, then reduce the heat to a simmer and cook until the cauliflower and potato is falling apart.
- Remove from the heat and blend either in a blender or with a hand held immersion blender.
- Return to the pot and add the cheese. Stir until the cheese has melted. Season with salt and pepper. You can add a dollop of sour cream, croutons and chopped chives or thyme.
It’s delicious although I used much less thyme as I felt it overpowered the flavours of the soup.
So easy and well worth trying.
Thanks for your review!