Potato Cauliflower and Leek Soup

This potato cauliflower and leek soup is so comforting and packed with flavor. Adding cauliflower gives this classic potato leek soup combo extra creaminess without lots of butter or cream. Let me guide you on how to make this easy and delicious favorite soup.

5 from 5 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine French

Servings servings

Calories 368 kcal

Equipment

vegetable peeler
cutting board
sharp knife
large pot with lid such a Dutch oven
wooden spoon
Immersion blender
Baking sheet optional, to cook turkey bacon

Ingredients

2 tablespoons extra-virgin olive oil or avocado oil
4 cups chopped leeks white part and light green part only, about 2 medium leeks
4-5 cloves garlic minced
4 cups chopped potatoes russet or Yukon Gold, peeled, about 2-3 potatoes
3 cups cauliflower florets about ½ medium cauliflower head
2 teaspoons fresh chopped thyme or 1 teaspoon dried thyme
1 teaspoon salt more or less to taste
½ teaspoon black pepper more or less to taste
4 cups broth chicken or vegetable, more if needed
1 cup water
1-2 bay leaves
3 tablespoons half and half
¼ cup chopped cooked turkey bacon about 4 slices, optional
fresh chopped parsley for garnish

Instructions

In a large pot, heat up olive oil over medium high heat. Once hot, add chopped leeks, reduced heat to medium, and cook stirring often for 8 minutes.
Then add minced garlic cloves, chopped potatoes, cauliflower florets, fresh chopped thyme and salt and back pepper. Stir everything in and continue cooking for 2 to 3 minutes, stirring constantly.
Add broth, water and bay leaves, turn heat up to medium high and bring to a low boil. Once boiling, reduce heat to medium low, add lid to pot and simmer for about 15 minutes, stirring occasionally. Then remove lid and continue cooking for 7-8 more minutes or until the potatoes are really tender when poked with tines of a fork.
Once soup is cooked, carefully remove bay leaves with a spoon, add half and half.
Using an immersion blender, start blending the soup directly in pot, making circular and up and down motions, until you get to your preferred consistency. *see notes
Taste and adjust salt and pepper if needed. Serve warm with turkey bacon and parsley sprinkled on top, a little shredded cheese, a few croutons, baguette or any topping of choice. Enjoy!

Notes

If you don't have an immersion blender, you can use a regular blender. You'll need to blend the soup in batches, don't overcrowd it, and use a kitchen towel to open lid to protect your hand, as blender can get really hot.
Broth: add a little more broth (or water) if the soup feels too thick to your taste. Add the listed cup of water to the empty container of broth and shake it to get all of it.
Turkey Bacon: it's optional but it adds protein, and such a great flavor and texture to the soup. You can use regular bacon or meat-replacement bacon if you prefer too. To cook turkey bacon, follow package instructions, but usually it'll take about 15 to 20 minutes at 400 in the oven.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords comfort food, potato cauliflower leek soup, soup season

Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!