Potato Leek and Cauliflower Soup
This Potato Leek and Cauliflower Soup features minimal ingredients and boasts 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.
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Servings: 6
Ingredients
- 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
Instructions
- 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!
Notes
Important Note about Salt: 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.
Over blending potatoes can create a slimy texture. Avoid over blending by puréeing just until the soup looks smooth.
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