Cauliflower Potato Leek Soup

5 from 1 vote

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.

Prep Time30

Cook Time30

Total Time1

Course: Soup

Cuisine: American, Irish

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 350kcal

Author: Olivia Parsons

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

Nutrition facts are an estimation.

Nutrition