Creamy Cauliflower and Leek Soup

Soup season is here and I could not be more excited about it! I love vegetables in any form, but blended into a creamy, filling soup has got to be a contender for my #1 favorite. This soup centers around cauliflower and leeks (plus a few other vegetables and ingredients). It’s got a rich and creamy texture and a beautiful pale yellow color. Is it weird to call a soup beautiful? I can’t help it, I really love this one. Plus it’s super quick and easy to make, so it’s an awesome weeknight option.

The ingredients are whole and simple, but there’s lots of ways you could tweak this to make it a little different depending on your needs, wants, deepest desires. (Ha ha, OK, maybe not deepest desires.) But this is one soup you’ll be excited to eat the next day for lunch, and when you’re excited about leftovers, you know you’ve made something delicious.

Creamy Cauliflower and Leek Soup, makes two large servings (I think perfect for two people and then one lunch the next day)

1 head of cauliflower, stem and leaves removed (approximately 430 grams)
1 large leek (approximately 105 grams)
1 russet potato
4-5 cloves of garlic
1 tablespoon olive oil
salt and pepper
1/4 teaspoon cayenne
2 cups vegetable or chicken stock
1/2 cup milk or cream

And, the cute bowl is from here. 🙂

Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached). Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse. In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.

In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled). Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes. Then add the vegetable stock (or chicken stock if using), reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).

Use an immersion blender to puree all the ingredients. You could also do this in a good blender; just be careful as you transfer the hot liquid back and forth. Once the soup is blended well, turn off the heat and stir in the milk or cream. Taste and add more salt and pepper, if needed.

You can top this with anything you like really. Some fresh herbs are nice—I used parsley but cilantro could be nice too. I love adding some torn, toasted bread as the texture against the creamy soup is delicious. Chopped green onions would be good as well. Lots of options but also you could leave this soup as is—it’s yummy all on its own too. Enjoy! xo. Emma

Note: If you are eating this as part of the Weekday Weekend Challenge (from our cookbook), make sure to use a non-dairy milk like almond milk or coconut. Also, if you do serve with torn, toasted bread, choose something 100% whole wheat or other whole grains.

Love soup? Check out our most popular soup recipes!

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5 from 3 votes

Creamy Cauliflower and Leek Soup

Course Soup
Keyword cauliflower soup, soup

Ingredients

  • 1 head cauliflower stem and leaves removed (approximately 430 grams)
  • 1 large leek approximately 105 grams
  • 1 russet potato
  • 4-5 cloves garlic
  • 1 tablespoon olive oil
  • salt and pepper
  • ¼ teaspoon cayenne
  • 2 cups vegetable or chicken stock
  • ½ cup milk or cream

Instructions

  • Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached). Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse. In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.
  • In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled). Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes. Then add the vegetable stock (or chicken stock if using), reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).
  • Use an immersion blender to puree all the ingredients. You could also do this in a good blender; just be careful as you transfer the hot liquid back and forth. Once the soup is blended well, turn off the heat and stir in the milk or cream. Taste and add more salt and pepper, if needed.

Notes

If you are eating this as part of the Weekday Weekend Challenge (from our cookbook), make sure to use a non-dairy milk like almond milk or coconut. Also, if you do serve with torn, toasted bread, choose something 100% whole wheat or other whole grains.
Credits // Author and Photography: Emma Chapman. Photos edited with the A Color Story Desktop.
  • 5 stars
    I just Love cauliflowers…. instead of Broccoli. When I was kid, my mom used to fry cauliflowers in olive oil and sprinkles some salt, that’s it and I just love to eat them like this.

    Your Creamy cauliflower recipe is too good. I will try this for sure.

    and Boom.. this recipe is more than 5 ratings.

    • I don’t, it depends a great deal on what kind of milk or milk alternative you use. I recommend a few different options in the post and notes, so that can change calories (as well as protein content) quite a bit.

  • 5 stars
    Cauliflower is one of my favorite vegetable. This recipe is just perfect for me. 5 star.

  • 5 stars
    Made this and added some crushed red pepper for spice and fresh rosemary and then topped with fresh parm. It was AMAZING!

  • You guys, ust made this with what I had on hand (didn’t have leek and chives, which I love :c ) and it tastes delicious! I really have to thank you because I don’t really cook, but when I do, I follow your recipes here on abm and they are fantastic! Now I want to cook more! Thank youuu
    Xo

  • Just made this soup and it turned out incredible ? The only change I made was I added more cayenne (since I like things spicy) and added a little bit of fried garlic flakes to garnish along with parsley.

  • This looks so nourishing and delicious especially this time of year, thank you for sharing the recipe!

    Eme x

    www.peoniesandpassionfruit.com

  • This soup looks amazing! I can’t wait to munch on this through the cold winter months!

    Paige
    http://thehappyflammily.com

  • This soup looks amazing, especially for this time of year. I will absolutely have to try this recipe!

  • love this! do you guys offer a printable version of this recipe? i thought you used to have a button, but now i’m not seeing it?

  • I love recipe thanks for sharing i love your blog
    New post:http://thepinkpineappleblog.blogspot.com/2017/09/nyfw-day-1.html
    Blog:http://thepinkpineappleblog.blogspot.com/

  • Ooh, I’m going to try this next week, but alas without cream. (I love it, but my husband is lactose-intolerant :/)

    xoKaelen
    Darling Marcelle 

  • Soup–my all time favorite comfort food. This looks delish! Thanks for sharing, Emma!

  • This sounds divine, especially for the cooler weather in fall. Can’t wait to try out more new soup recipes!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

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