Cozy up with this gluten-free and dairy-free Cauliflower Potato Leek Soup! Packed with hearty veggies and made in just 1 hour, this creamy soup is perfect for chilly nights. It's filling enough as a main, or perfect as a side soup.
This Cauliflower Potato Leek Soup is hearty and delicious! Fresh veggies are simmered and blended into the perfect veggie-packed soup. It's the perfect easy dinner recipe with plant-based protein and fibre, ready in under 1 hour.
Fresh cauliflower florets are roasted for an extra-nutty flavor, then added to sautéed leeks, spices, and cubed potatoes. Simmer in some veggie broth or chicken broth, blend, and enjoy your veggie packed soup with a creamy texture, yet no heavy cream! Top with homemade croutons (recipe included!) and enjoy with some chives and chili oil.
This recipe is packed with flavor and nutrients. It is naturally gluten-free, nut-free, and vegetarian. The soup is also dairy-free and vegan—just swap a knob of butter for olive oil! Make this healthy soup for your weekly meal prep and try pairing it with some gluten-free garlic bread, gluten-free focaccia, or gluten-free no knead bread.
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Why You'll Love This Recipe
- It's full of flavor and vegetables. This classic potato soup with a twist is healthy AND delicious.
- Warm and hearty. This soup is a full meal. It will keep you cozy & full during the colder months.
- Leeks are delicious! They are a wonderful onion variant with their own distinct flavor.
- Easy weeknight meal made in under 1 hour.
- Made with simple ingredients. Most of these are pantry staples or seasonal veggies you probably have hanging around.
- Customizable. Use what vegetables and flavors you have on hand.
- Easy to make for a crowd. This makes a lot of soup.
- Allergy-friendly. This vegetarian recipe is also nut-free, gluten-free, dairy-free, and vegan.
- It's a full meal. This soup is filling and hearty.
Love easy soup recipes? You'll also like my quinoa vegetable soup, gluten-free minestrone, dairy-free broccoli cheddar soup, gluten-free tomato soup, and maybe even this no bean chili.
Ingredient Notes
Here is everything you'll need to make this cauliflower potato leek soup recipe:
For the Croutons
If you've never topped your soup with crispy croutons, you've gotta try it! I make them very simple and air fry or roast with the cauliflower in the oven.
- Baguette
- Oive oil
- Salt or Herbamare, which is an organic herbed sea salt.
For the Soup
- Butter or olive oil
- Leeks: See my note in the instructions about how to clean these well, as they have many layers that hold dirt inside.
- Cauliflower florets: Cut from a whole cauliflower is best, or pre-cut florets. Frozen will work in a pinch but won't be best for getting the roasted flavour.
- Minced garlic: Fresh garlic is great but honestly the jarred stuff will work.
- Seasoning: Salt, black pepper, thyme, red pepper flakes, garlic powder, onion powder, nutritional yeast.
- Yukon gold potatoes: These are my pick, but most potatoes should work.
- Vegetable broth or bouillon: I like to use a lower sodium one. Of course, you can use chicken stock or bone broth instead.
- Lemon juice: For a little acid.
- Top with fresh chives, croutons, and chili oil.
Substitutions
Can I make this dairy-free? Simply use olive oil instead of butter! This soup is naturally gluten-free and dairy-free apart from the butter.
Add more protein! When adding the potatoes and cauliflower broth, add a can of your favorite beans or chickpeas for more protein and fibre. Try cannellini beans, pinto beans, or white beans. Simmer and blend with the rest of the soup. You may need more broth or water to blend.
Of course if you want to make this soup even more creamy, try adding a can of coconut milk!
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Preheat the oven to 425ºF. Place the cauliflower florets on a sheet pan then drizzle with olive oil and a pinch of salt. Toss then roast for 20 minutes.
(2) Cut the baguette into bite size cubes. Place in a large bowl and drizzle with olive oil and salt, plus any other seasonings you like. Toss and air fry at 350ºF for 10-15 minutes until crispy, shaking halfway through. Alternatively, you can spread them on a sheet pan and bake below the cauliflower for 20 minutes, tossing halfway.
It is important to thoroughly clean leeks. To do this, rinse the outside as best as you can. Then cut off the root and slice them in half lengthwise. Run water throughout all the layers to remove any dirt. Cut thin slices starting at the whites until you get to the dark green. Discard the dark green parts.
(3) Heat a large pot or a dutch oven on the stove over medium heat. Add the butter. Once melted, add the chopped leeks and sauté for 3 minutes. Add the minced garlic and spices. Cook for 1-2 more minutes.
(4) Add the potatoes, roasted cauliflower florets, and broth. Bring to a boil then lower, cover, and simmer for 20 minutes until the cauliflower and potatoes are fork tender.
(5) If you have an immersion blender, blend the soup right in the pot. If not, carefully transfer soup to your regular blender. Fill the bucket only half full. You may have to work in batches. Remove the center cap for steam to escape and place a cloth overtop. Blend carefully, starting on low, adding more broth if it’s too thick. Be careful blending hot liquid! Add the blended soup back to the pot.
Stir in lemon juice and add more broth or water if the soup is too thick. Taste for seasoning and ladle into bowls.
(6) Top with the croutons, green onions, fresh cracked pepper, fresh herbs, hot sauce, cheddar cheese, chili oil, etc. Enjoy!
What to Serve with Cauliflower Potato Leek Soup
This hearty soup is great as a side soup, yet filling enough to be the main event. I like to serve it with croutons or a crusty bread for dipping, and a side salad would make a delicious soup & salad combo. Here are some of my favorite recipes:
- Gluten-free garlic bread
- Gluten-free focaccia
- Gluten-free no knead bread
- Crunchy kale salad
- Beet & goat cheese salad
- Prosciutto wrapped asparagus
- Charred corn
- Broccoli salad
Storage
Storage: Cooled soup will keep in the fridge for about 4 days in an airtight container. Reheat on the stove or in the microwave.
Freezing: Store leftovers of cold soup in freezer-safe containers and freeze for up to 3 months. Be sure to leave room in the container for the soup to expand. To thaw the soup, place the container in the fridge overnight, or let it sit in a warm water bath until thawed. Heat in the microwave or on the stove and serve.
Expert Tips
Here are some of my top tips and tricks for successful homemade soup:
- Pre-chop all vegetables so the cooking goes quickly.
- Add any fresh or frozen vegetables you need to use up.
- If you want a thinner soup consistency, use more broth.
- Add beans for more protein and fibre.
- Adjust the seasoning to your taste preferences.
- BE CAREFUL BLENDING HOT SOUP! Only fill the bucket halfway, ensure you remove the steam cap and cover with a cloth, and blend slowly.
- Serve with gluten-free garlic bread to scoop everything up. Or make the homemade croutons in this post.
- Freeze leftover soup in cubes for easy portioning and defrosting later.
Frequently Asked Questions
It is important to thoroughly clean leeks because they can hold a lot of dirt. To do this, rinse the outside as best as you can. Then cut off the root and slice them in half lengthwise. Run water throughout all the layers to remove any dirt. Cut thin slices starting at the whites until you get to the dark green. Discard the dark green ends.
Sure! Though I'm not sure how well it would roast, so I would skip that step. You'll be missing some flavor but it will still work. You could add the frozen cauliflower straight to the soup and bring it back to a boil.
This recipe is! There is no heavy cream in this soup. It calls for 2 tablespoon butter to cook the leeks, but you can easily just use olive oil here for the same effect.
This recipe is! Just be sure to check the label of your broth or bouillon to ensure it doesn't contain barley or wheat.
This healthy and creamy cauliflower potato leek soup is perfect for the cold weather. This soup is packed with hearty vegetables, so it will keep you full for hours! It's the perfect easy weeknight dinner or leftover lunch. A great allergy-friendly recipe for the fall and winter!
More Easy Dinner Recipes
- Spaghetti aglio e olio
- Gluten free hamburger helper
- Fettuccine alfredo without cream
- Greek chicken meatballs
- Turkey meatballs
- Gluten-free chicken nuggets
- Sausage & eggplant pasta
- Sweet potato shepherd's pie
Related Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made this cauliflower leek potato soup? I'd very much appreciate it if you leave a 5-star rating and ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Cauliflower Potato Leek Soup
Ingredients
For the Croutons
- 1 baguette (300g)
- 2 tablespoon olive oil
- 1 teaspoon salt or Herbamare
For the Soup
- 2 tablespoon butter or olive oil for dairy-free
- 3 large leeks
- 3 cloves garlic
- 1 medium head of cauliflower (5 cups or 700g) core removed and chopped into large florets
- 1 teaspoon each: salt and dried thyme
- ½ teaspoon each: black pepper, red chili flakes, garlic powder, onion powder
- 2 tablespoon nutritional yeast
- 3 large yukon gold potatoes (4 cups or 630g) peeled and cubed
- 5 cups low sodium chicken broth or veggie broth
- Juice of ½ lemon
- Top with fresh chives, croutons, and chili oil
Instructions
- Preheat the oven to 425ºF. Place the cauliflower florets on a sheet pan then drizzle with olive oil and a pinch of salt. Toss then roast for 20 minutes.
- Cut the baguette into bite size cubes. Place in a large bowl and drizzle with olive oil and salt, plus any other seasonings you like. Toss and air fry at 350ºF for 10-15 minutes until crispy, shaking halfway through. Alternatively, you can spread them on a sheet pan and bake below the cauliflower for 20 minutes, tossing halfway.
- It is important to thoroughly clean leeks. To do this, rinse the outside as best as you can. Then cut off the root and slice them in half lengthwise. Run water throughout all the layers to remove any dirt. Cut thin slices starting at the whites until you get to the dark green. Discard the dark green ends.
- Heat a large stock pot on the stove over medium heat. Add the butter. Once melted, add the chopped leeks and sauté for 3 minutes. Add the minced garlic and spices. Cook for 1-2 more minutes.
- Add the potatoes, roasted cauliflower florets, and broth. Bring to a boil then lower, cover, and simmer for 20 minutes until the cauliflower and potatoes are fork tender.
- If you have an immersion blender, blend the soup right in the pot. If not, carefully transfer soup to your blender bucket. Fill the bucket only half full. You may have to work in batches. Remove the center cap for steam to escape and place a cloth overtop. Blend carefully, starting on low, adding more broth if it’s too thick. Be careful blending hot liquid! Add the blended soup back to the pot.
- Stir in lemon juice and add more broth or water if the soup is too thick. Taste for seasoning and ladle into bowls.
- Top with the croutons, fresh chives, green onions, fresh cracked pepper, hot sauce, chili oil, etc. Enjoy!
Notes
- Storage: Cooled soup will keep in the fridge for about 4 days in a closed container.
- Freezing: Place portions of cold soup in airtight containers and freeze for up to 3 months. Be sure to leave room in the container for the soup to expand. To thaw the soup, place the container in the fridge overnight, or let it sit in a warm water bath until thawed. Heat in the microwave or on the stove and serve.
- My favorite high powered blenders are the ZWILLING ENFINIGY power blender, and the Vitamix E310
Liz knop says
Fantastic! Made exactly as printed!