Quick Facts
Time: 40 minutes total • Yield: 5 bowls • Skill: Easy • Method: One-pot + immersion blender • Diet: Vegan, GF, DF
Introduction
Vegetable soup lovers, meet your new staple: a blended cauliflower–potato–leek soup that turns everyday produce into a smooth, spoon-coating bowl. From the first sip, you’ll get mellow leek sweetness, cauliflower’s light creaminess, and the substance of potato—all tied together with pepper and chives. It’s elegant enough to serve chilled as a vegan vichyssoise and hearty enough to serve hot on cool nights. Ideal for meal prep, budget-friendly, and gentle on the palate, this is the weeknight keeper you’ll return to.
For more plant-forward bowls, explore our vegetable soups.
Why You’ll Love It
- Weeknight-easy: 15 minutes of prep, then a calm simmer.
- Flexible: Add greens, swap aromatics, vary the finishers.
- Balanced flavor: Sweet, earthy, and bright—never heavy.
- Great leftovers: The texture holds after chilling and reheating.
Cauliflower Potato Leek Vegetable Soup
Ingredients
Equipment
Method
- Heat oil in a Dutch oven over medium heat. Add sliced leeks and ½ tsp salt. Cook 6–8 minutes until soft and translucent.
- Add garlic and stir for 30 seconds until fragrant.
- Add cauliflower, potatoes, bay leaf, pepper, and 4½ cups broth. Stir and bring to a simmer.
- Partially cover and simmer for 15–18 minutes, until vegetables are fork-tender.
- Remove bay leaf. Blend soup until smooth using an immersion blender or in batches in a countertop blender.
- Adjust texture with remaining broth if needed for desired consistency.
- Stir in lemon juice and adjust salt and pepper to taste.
- Ladle into bowls. Garnish with chives, pepper, and a drizzle of olive oil. Serve hot or chilled.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil (plus more for finishing)
- 3 large leeks, white/light green only, thinly sliced and rinsed
- 2 cloves garlic, minced
- 1 large head cauliflower, small florets (about 6 cups)
- 2 medium Yukon gold potatoes, peeled and diced
- 4½–5 cups low-sodium vegetable broth
- 1 bay leaf
- ¾ tsp kosher salt, divided (adjust to taste)
- ½ tsp black pepper, plus extra to finish
- 1–2 tsp lemon juice
- 2 tbsp chopped chives
What each ingredient does:
Oil: gentle sauté for sweetness.
Leeks: signature aroma and sweetness.
Garlic: savory depth.
Cauliflower: creamy mouthfeel without dairy.
Potatoes: body and silkiness.
Broth: base seasoning and volume.
Bay leaf: soft herb note.
Salt/pepper: balance and warmth.
Lemon: brightness.
Chives: fresh, oniony top note.
Pro tip: Rinse sliced leeks in a bowl of cold water; grit sinks, leeks float.
Substitutions & Swaps
- Aromatics: Sub 1 large sweet onion for 2 leeks if needed; add a handful of sliced scallions at the end.
- Veg: Replace 1 cup cauliflower with celery root for a subtle, savory edge.
- Liquid: Use part water to keep sodium in check; finish with extra lemon and herbs.
- Dietary: Already vegan/GF/DF; for low-fat, sauté in broth and finish with a teaspoon of olive oil.
- Budget/Time: Frozen cauliflower and pre-cut potatoes reduce prep; simmer a touch longer.
Equipment Notes
A 5–6 qt Dutch oven or soup pot ensures even simmering. An immersion blender is fastest and safest for hot liquids; a countertop blender yields the glossiest finish—vent the lid and blend in small batches.
Step-by-Step
- Soften leeks (6–8 min): Oil in pot over medium heat; add leeks and ½ tsp salt. Stir until tender and translucent.
- Add garlic (30 sec): Stir until fragrant.
- Load the pot: Add cauliflower, potatoes, bay leaf, pepper, and 4½ cups broth.
- Simmer (15–18 min): Partially cover; cook until vegetables are fork-tender.
- Blend: Remove bay. Blend smooth with an immersion blender, or carefully in batches in a countertop blender.
- Adjust texture: Add remaining broth as needed for a silky pour.
- Finish: Stir in lemon juice; taste for salt/pepper.
- Serve: Ladle into warm bowls; top with chives, pepper, and a light drizzle of olive oil. Serve hot—or chill until cold and garnish just before serving.
Doneness cues: Potatoes crush easily; soup coats the back of a spoon; surface looks glossy after blending.
Make-Ahead, Storage & Reheating
Make components a day ahead (sliced leeks stored in paper-towel-lined container; chopped cauliflower/potato kept airtight). Chill soup quickly after cooking; store 3–4 days. Freeze up to 3 months. Reheat gently, adding broth or water and a squeeze of lemon to refresh.
How to Lighten / Make It Creamy
Lighten by reducing oil and adding extra cauliflower. For extra creaminess, blend ⅓ cup unsweetened plant yogurt into the pot off heat after tempering with warm soup; avoid boiling after adding.
Toppings, Garnishes & Finishes
Crispy elements (fried leeks, toasted almonds or pumpkin seeds), fresh herbs (chives, parsley), and brighteners (lemon zest, white wine vinegar, chili oil) add contrast. A finishing swirl of olive oil gives sheen and rounds the edges.
Sides & Pairings
Serve with simple arugula salad and lemon, roasted carrots, or warm flatbread. Sparkling water with citrus or a crisp, non-alcoholic spritz complements the clean flavors.
Scaling the Recipe
Double in a larger pot to maintain a steady simmer and safe blending. For half-batches, use a smaller saucepan to keep depth and prevent scorching. Cool big batches fast by dividing into shallow containers.
Nutrition & Dietary Notes
This dish offers fiber, potassium, and vitamin C from potatoes and cauliflower, and it’s naturally dairy- and gluten-free. Mind sodium by choosing low-sodium broth and salting gradually.
Troubleshooting
- Salty: Dilute with water/broth and balance with lemon.
- Flat: Add a pinch of salt and an extra ½–1 tsp lemon.
- Thin: Simmer uncovered to reduce or add a few extra florets and reblend.
- Gummy: If overblended and thick, thin with hot broth and whisk.
FAQs
Can I use frozen/precut ingredients? Absolutely; add a few minutes to simmer.
Best protein/veg swaps? Add white beans during blending or stir in sautéed mushrooms as a topper.
Keep it from drying out? Don’t boil after blending; gentle heat preserves silkiness.
Dairy-free/gluten-free? Already both.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen.
Still deciding? Our most-saved soups might help.
Variations
- Herb Garden: Finish with tarragon and parsley, lemon zest, and extra chives.
- Roasted Garlic: Roast a head of garlic; squeeze into the pot before blending for sweetness.
- Green Boost: Blend in a handful of baby spinach at the end for pale green color.
Chef Notes / Test Kitchen Tips
Salt in stages: a little with the leeks, then adjust after blending. Add acid last; once the lemon goes in, flavors jump and you’ll avoid oversalting. Expect the soup to be done between 18–22 minutes of simmering; don’t overcook or the flavors flatten.
Conclusion
When you want comfort fast, this vegetable soup delivers plush texture and clean, balanced flavor. It stores beautifully for 3–4 days, so make extra for quick lunches or a chilled starter. If it earns a spot in your rotation, leave a rating and share how you garnished it.
