Go Back
–+ people

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.
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 421kcal
Author: Andee
Prevent your screen from going dark

Equipment

  • Stock Pot
  • Immersion Blender

Ingredients
  

  • 4 slices bacon
  • 6 cloves garlic
  • 2 leeks
  • 4 c chicken stock
  • 1 medium head cauliflower
  • 2 teaspoon italian seasoning
  • 4 russet potatoes
  • 1 can corn drained
  • salt and pepper to taste

Optional Garnishes:

  • cheddar cheese
  • green onions
  • croutons

Instructions
 

  • 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.
  • 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!
    4 slices bacon
  • 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.
    6 cloves garlic, 2 leeks
  • 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.
    4 c chicken stock, 1 medium head cauliflower, 2 teaspoon italian seasoning
  • 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.
  • 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.
    4 russet potatoes, 1 can corn, salt and pepper
  • 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.
    cheddar cheese, green onions, croutons, 4 slices bacon

Notes

Storage: Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Nutrition

Calories: 421kcal | Carbohydrates: 63g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 554mg | Potassium: 1724mg | Fiber: 7g | Sugar: 10g | Vitamin A: 777IU | Vitamin C: 89mg | Calcium: 118mg | Iron: 4mg
Tried this recipe?Mention @andees_apron or tag #andeesapron!