Cauliflower Leek and Potato Soup

This hearty and flavorful Cauliflower Leek and Potato Soup is the perfect way to satisfy your cravings this winter. As the chill of winter settles in, there's nothing quite as comforting and nourishing as a bowl of homemade soup. This soup is super easy to make and is sure to become a staple in your winter recipe box.

If you're looking for another delicious soup recipe, give my acorn squash soup a try!

Jump to:

• Why You'll Love This Recipe
• Ingredients
• How to Make Cauliflower Leek and Potato Soup
• 📖 Recipe

Why You'll Love This Recipe

This recipe is absolutely delicious! The first time I made it, I ate it for dinner that night and then lunch the following two days. I then made it again for the second time about a week later.

This soup is similar to a potato chowder in the sense that it has chunks of potato in it and then I added some corn as well. This gives the soup a great texture and a hearty feel.

It is relatively healthy given that it doesn't have any cream in it. Instead, it gets a cream-like base from the blended cauliflower and leaks. While it does have some bacon in it which generally isn't considered super healthy, it is minimal.

Ingredients

Before you start, gather your ingredients.

Bacon: I used four slices of bacon for this recipe. You can use more if you love bacon flavor and want to make the soup more hearty. Alternatively, you can omit the bacon completely. If you choose to omit it, cook the garlic and leaks in butter or olive oil.

Garlic: I have made this recipe with fresh minced garlic and pre-minced garlic out of a jar. Both instances turned out great. You can also use garlic powder if needed.

Leeks: You will remove the tops of the leeks and discard them. These will be cooked in the bacon fat and caramelized before being blended into the soup.

Cauliflower: I used one fresh head of cauliflower and chopped it into pieces. However, you can use frozen cauliflower if you prefer.

Potatoes: I used russet potatoes for this recipe but you can substitute for another variety such as red potatoes.

Chicken Stock: I used low-sodium chicken stock for this recipe but I have also used chicken bouillon and water. Both instances turned out great!

Italian Seasoning: I used store bought Italian seasoning. However, if you don't have any or run out, you may be able to make your own with dried herbs that you have in your spice cabinet!

Canned Corn: I used reduced sodium canned sweet corn. If you aren't a big fan of corn, you can omit this. I mainly added it for texture.

Salt and Pepper: Be sure to salt and pepper your soup to your preferred taste!

How to Make Cauliflower Leek and Potato Soup

Step 1: Start by washing your vegetables. Mince your 6 cloves of garlic. Remove the tops from the leeks and cut the leeks into thin rounds. Cut the head of cauliflower into small, bite-sized pieces. Peel the potatoes and cut them into ¼-½ inch chunks.

Step 2: Heat a stock pot over medium-high heat. Add the bacon and cook through. Remove to a plate lined with a paper towel. Leave the bacon grease in the pot!

Step 3: In the pot that you just cooked the bacon, add the minced garlic and cut leeks. Cook until the leeks become translucent and are cooked through, stirring constantly.

Step 4: Add the chicken stock, cauliflower and Italian seasoning. Bring to a simmer and cook until the cauliflower begins to soften, continuing to stir often throughout the cooking process.

Step 5: Once the cauliflower has began to soften, take your immersion blender and blend the mixture until smooth. Alternatively, if you do not have an immersion blender, you can transfer in batches to a blender and blend until smooth before pouring back into your pot.

Step 6: Add the potatoes and corn to the mixture. Continue to cook and mix until the potatoes become tender. You can test by inserting a fork into the potato. Salt and pepper to taste.

Step 7: When serving, crumble the bacon that you removed at the beginning and sprinkle over the top along with other garnishes such as cheddar cheese, green onions, or croutons.

If you make this recipe, please leave a star rating at the bottom of the page! This helps me get feedback on the recipes as well as helps other readers. If you love my recipes, feel free to subscribe to my newsletter or follow me at the social media links below so you don't miss new recipes! I appreciate you taking the time to view my blog and appreciate when you share it with others!

📖 Recipe