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A bowl of smooth, creamy cauliflower leek soup topped with fresh thyme and black pepper.
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Creamy Cauliflower Leek Potato Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 1 medium head cauliflower (approx. 2 lbs), cut into small florets
  • 2 large leeks , white and light green parts only, cleaned and sliced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 3 cloves garlic , minced
  • 4 cups vegetable or chicken broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  • In a large Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium heat.
  • Add sliced leeks and a pinch of salt; sauté for 5 to 7 minutes until softened and translucent, avoiding browning.
  • Add minced garlic and cook for 60 seconds until fragrant.
  • Add cauliflower florets, diced potatoes, and broth to the pot; bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer for 20 to 25 minutes until all vegetables are fork-tender.
  • Remove from heat and use an immersion blender to purée the soup until completely smooth. Alternatively, transfer in batches to a standard blender.
  • Return the pot to low heat and stir in the heavy cream, fresh thyme, salt, and black pepper.
  • Simmer for 2 to 3 minutes to incorporate flavors, then stir in lemon juice before serving.