This Potato Leek and Cauliflower Soup features minimal ingredients and has a remarkably creamy texture despite being made without cream! Perfect for the colder months, it's a cozy and satisfying choice for your dining table.
The potatoes and cauliflower are blended and create a rich and creamy texture.
All you need is a handful of ingredients and about 45 minutes to whip up this vegan, gluten-free, soy-free, and nut-free soup!
Incorporating cauliflower into a potato leek soup creates an even creamier texture and is a great way to up your veggie intake!
A lot of creamy soups require heavy cream or raw cashews but not this one. Potatoes and cauliflower will do the trick!
Toast up some crusty sourdough bread, serve up a hearty helping of soup, and cozy up on the couch with a good movie.
This homemade cauliflower and potato soup has minimal ingredients and is incredibly creamy despite being made without dairy or any cream substitutes.
It's so rich and creamy, no one would ever guess it’s dairy-free and vegan!
Leeks: Leeks have a mildly sweet flavor that is similar to onions, shallots, garlic, and chives.
Onion & Garlic: Onion and garlic are a must when making soup. Freshly minced garlic is best.
Cauliflower Florets: Cauliflower becomes super creamy when blended! Fresh is best but frozen cauliflower will work.
Yukon Gold Potatoes: I opted to peel my potatoes but you can choose to leave the skins on. If using russet potatoes, I recommend peeling.
Nutritional Yeast: Adds umami and a slight cheesy flavor.
Fresh Thyme: Fresh thyme and potatoes are such a good combo! You can use dried thyme as well. ½ teaspoon to 1 tablespoon fresh.
Bay Leaves: Bay leaves add great flavor but be sure to remove them before blending.
Low-Sodium Vegetable Broth: Use a good quality broth.
See recipe card for quantities.
This immersion blender tool by Fullstar is my favorite kitchen tool!
It has an immersion blender attachment as well as a milk frother and whisk. It's under $25 and worth every penny.
An immersion blender makes blending hot liquids incredibly easy. You can blend your soup right in the pot in minutes!
The alternative is to transfer the soup ingredients into a high-speed blender and blend until smooth. Just be cautious and careful when blending hot liquids.
How to Prepare Leeks
The edible parts of a leek are the white and light green portions found at the bottom of the vegetable once the stringy root has been removed.
The dark green stems at the top of the leek are fibrous and can be saved and used to make vegetable stock. They are not recommended for this recipe.
Prepare the leeks by chopping off the roots and dark green leaves.
Slice the leeks in half lengthwise and then cut them into thin half-moons.
Transfer to a bowl and fill with water. Swish the leeks around and dump the water. Rinse and repeat until any dirt or debris is removed.
How to Make This Recipe
This Vegan Potato Leek and Cauliflower Soup is easy to make, creamy, and comforting. You're going to love this easy soup recipe!
The full written recipe can be found in the recipe card below.
Step 1: Heat a large soup pot on medium-high heat and add the olive oil and sauté onions for 10 minutes or until starting to brown.
Step 2: Add the rinsed and drained leeks and minced garlic- continue to cook for another 5 minutes.
Step 3: Add the cauliflower florets, diced Yukon gold potatoes, nutritional yeast, fresh thyme, bay leaves, salt, and black pepper.
Step 4: Pour in the vegetable and stir to combine.
Step 5: Bring to a boil, cover, and reduce to a simmer over medium-low heat for 30 minutes. Remove the bay leaves.
Step 6: Use an immersion blender and blend until smooth and creamy.
Substitutions & Variations
This cauliflower leek soup has minimal ingredients but can be customized to fit your preferences!
Leeks: The best substitute for leeks are onions but onion is already present in this recipe. You can add more onion or try adding celery or green onion. You won't need 3 cups.
Yukon Gold Potatoes: I prefer golden potatoes but russet potatoes will work as well but I highly recommend peeling them.
Fresh Thyme: Dried thyme will work as well. If you don't love the flavor of thyme, substitute with dried or fresh parsley. ½ teaspoon dried to 1 tablespoon fresh.
Bay Leaves: Simply omit but it adds great flavor!
Low-Sodium Vegetable Broth: Use a good quality vegetable broth. A lot of our flavor comes from vegetable broth. I don't recommend switching it with water. You could use a vegan no-chicken stock if desired.
Homemade croutons, minced chives, chopped parsley, fresh ground pepper, and vegan shredded cheese are just a few delicious topping ideas.
Feel free to get creative and use whatever you like!
Tips & Tricks
Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
If using a blender instead of an immersion blender, vent for steam. Otherwise, too much steam pressure can build in the blender and you'll end up with a mess or you may get burned. Use a kitchen towel to hold down the vented lid in your blender.
Store: Store leftover soup in an airtight container for up to 5 days.
Reheat: Simply reheat on the stovetop on medium heat for about 5-6 minutes or until hot.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat.
Frequently Asked Questions
While an immersion blender is the most convenient and safest option for blending hot soup, a blender with a tamper is a suitable alternative, allowing hot steam to escape.
Over blending potatoes can create a slimy texture. Avoid over blending by puréeing just until the soup looks smooth.
They are edible but very tough and not super pleasant to eat. They are best to save and use to make homemade broth.
More Vegan Soup Recipes
Looking for other cozy soup recipes like this? Try these:
Potato Leek and Cauliflower Soup
- 2 tablespoons Olive Oil
- 1 Medium Sweet Onion
- 3 cups Sliced Leeks white and light green parts only
- 3-5 Garlic Cloves
- 3 cups Cauliflower Florets
- 3 cups Diced Yukon Gold Potatoes
- ¼ cup Nutritional Yeast
- 1-2 tablespoons Fresh Thyme
- 2 Bay Leaves
- 1 ½ teaspoons Kosher Salt see note
- ½ teaspoon Black Pepper
- 4 cups Low-Sodium Vegetable Broth
- Prepare the leeks by chopping off the roots and dark green leaves. Slice the leeks in half lengthwise and then cut them into thin half-moons. Transfer to a bowl and fill with water. Swish the leeks around and dump the water. Rinse and repeat until any dirt or debris is removed. Use a kitchen towel to blot them dry before you start to cook.
- Heat a large soup pot on medium-high heat and add the olive oil.
- Sauté onions for 10 minutes or until starting to brown.
- Add the rinsed and drained leeks and minced garlic- continue to cook for another 5 minutes.
- Add the cauliflower florets, diced Yukon gold potatoes, nutritional yeast, fresh thyme, bay leaves, salt, and black pepper.
- Pour in the vegetable and stir to combine. Bring to a boil, cover, and reduce to a simmer over medium-low heat for 30 minutes.
- Remove the bay leaves.
- Use an immersion blender and blend until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches. Be extra cautious blending hot liquids.
- Taste and adjust the salt and pepper if desired.
- Serve the soup with a garnish of fresh thyme or parsley and some crusty bread. Enjoy!
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