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Cauliflower Potato Leek Soup - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 2 large leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 1 medium head cauliflower, cut into florets (about 6 cups)
  • 2 medium Yukon Gold or russet potatoes, peeled and diced (about 2 cups)
  • 5 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1/4 to 1/2 cup cream, half-and-half, or unsweetened cashew cream (optional)
  • 1 tablespoon lemon juice or to taste
  • Chopped chives, parsley, or dill for garnish (optional)
  • Croutons, crispy bacon bits, or a drizzle of olive oil for serving (optional)

Method
 

  1. Prep the leeks properly: Cut off the dark green tops and root ends. Slice the leeks lengthwise, then into half-moons. Rinse well in a bowl of water to remove grit. Lift out and drain.
  2. Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat. Add leeks and a pinch of salt. Cook 6–8 minutes, stirring, until soft and fragrant. Add garlic and cook 30 seconds.
  3. Add vegetables and season: Stir in cauliflower florets and diced potatoes. Add thyme, pepper, and another pinch of salt. Cook 2–3 minutes to coat the veggies in flavor.
  4. Pour in broth and simmer: Add broth and the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook 18–22 minutes, until potatoes and cauliflower are very tender.
  5. Remove bay leaf and blend: Take out the bay leaf. Use an immersion blender to puree the soup until smooth. For extra silky texture, transfer to a blender in batches and blend carefully.
  6. Adjust richness: Stir in cream or cashew cream if using. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
  7. Brighten and season: Add lemon juice. Taste and adjust salt and pepper. The lemon should lift the flavors without making the soup sour.
  8. Serve with toppings: Ladle into bowls and garnish with chopped herbs, croutons, a swirl of olive oil, or crispy bacon bits for contrast.