This Creamy Potato Leek Cauliflower Soup is the perfect blend of creamy comfort using just a few simple ingredients. With its smooth texture and rich flavors of potato, bacon, and cheese, it’s a guaranteed family favorite—even for picky eaters who will never know there is cauliflower in it as long as you don't tell them! Pair it with crusty bread and a fresh salad for a complete, satisfying meal everyone will love.
It's soup season and this Creamy Potato Leek Cauliflower Soup is more than just a meal—it’s a comforting hug in a bowl. With its indulgent depth of flavor and silky-smooth texture—or just the right amount of chunkiness if that’s your style—this soup combines the mild, earthy sweetness of leeks, the heartiness of potatoes, cheesy goodness, and the subtle nuttiness of cauliflower. It’s a hit with anyone who loves the trio of potatoes, bacon, and cheese. Which is everyone, right? The best part? It’s made with simple ingredients and comes together quickly, making it a family-friendly meal perfect for busy weeknights or cozy weekends.
If you, like me, live in a perpetual state of soup season try my beer chili, slow cooker vegetable beef soup or broccoli cheese soup!
Why You'll Love This Soup
Nutritious and Delicious: Potatoes and cauliflower bring a wealth of vitamins and fiber, while leeks add a mild onion-like flavor that complements the creamy texture.
Easy to Make: With just a handful of ingredients and minimal prep time, creamy potato leek cauliflower soup is perfect for busy weeknights. Plus, it freezes well or keep in the fridge for a few days so you can make it on the weekend and heat it up on a busy night.
Versatile: Customize it to suit your dietary preferences and by adding toppings like croutons, fresh herbs, or a drizzle of olive oil. See below for more ideas.
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Ingredients for Potato Leek & Cauliflower Soup
- butter
- leeks, cleaned and sliced (white and light green parts only)
- Yukon Gold potatoes, peeled and diced
- cauliflower, chopped into florets
- vegetable broth, chicken stock or beef stock
- water (optional, for adjusting thickness)
- shredded cheese (mild cheddar & sharp cheddar)
- heavy cream (optional for creaminess)
- salt and pepper, to taste
- fresh chives, green onions, thyme or parsley, for garnish
See the recipe card below for exact quantities and cook times.
Instructions
- Step 1 Cook bacon strips to crispy and set aside. Prep the Vegetables: Thoroughly wash the leeks to remove any grit. Slice them thinly and set aside. (*see notes below for more detailed instructions for cleaning leeks.) Peel and dice the potatoes, and chop the cauliflower into bite-sized florets.
- Step 2 Sauté the Leeks: Heat butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Step 3 Simmer the Soup: Add the potatoes, cauliflower florets, and stock to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.
- Step 4 Blend to Perfection: Use an immersion blender to puree the soup to a smooth texture directly in the pot. For a chunkier soup, blend only part of the soup. If using a traditional blender, work in small batches to avoid spills. Always allow steam to escape while blending hot liquids.
- Step 5 Finish and Serve: Stir in the cheese after blending the soup but before adding cream. This ensures the cheese melts smoothly into the hot soup without clumping. Stir in cream for added richness, if desired. Season with salt and pepper to taste for your family. This soup is delicious with lots of fresh cracked black pepper. Ladle into bowls and garnish with chives or sliced scallions (green onions), more bacon crumbles, shredded cheese and/or a dollop of sour cream.
Hint: Roast the Cauliflower for Extra Depth Before adding the cauliflower to the soup, roast it in the oven at 400°F (200°C) for 20-25 minutes, tossing with a drizzle of olive oil and a pinch of salt. Roasting enhances the cauliflower's natural sweetness and adds a subtle, smoky flavor that takes your soup to the next level.
Tips & Variations for Creamy Potato Leek Cauliflower Soup
- Texture: If you enjoy some texture in your soup, blend only half the mixture, leaving some chunks of potato and cauliflower. This creates a beautiful balance between creamy and chunky, giving your soup a satisfying, rustic feel.
- Thyme: Swap out the dried rosemary for dried thyme.
- Yellow Onion: If leeks are not available, a mild yellow onion is a great substitution.
- Shred Your Own Cheese: Shredding your own cheese is the key to better flavor and texture in recipes. Unlike pre-shredded cheese, which is coated with anti-caking agents like cellulose that prevent it from melting smoothly, freshly shredded cheese melts perfectly into soups, sauces, and casseroles for a rich, creamy consistency. It also tastes fresher and more flavorful because it’s free of preservatives. Plus, shredding a block of cheese is more cost-effective and ensures your dish is free from unnecessary additives.
Serving Suggestions
Garnishes:
- Extra Cheese & Bacon Crumbles:
- Top with more shredded cheese and bacon crumbles.
- Fresh Herbs:
- Chopped green onions or chives for a bright, fresh flavor.
- Parsley or thyme for an herby finish.
- Cream or Yogurt:
- A swirl of heavy cream, sour cream, or Greek yogurt adds a creamy, tangy touch.
- Spices:
- Sprinkle smoked paprika or freshly cracked black pepper for an extra flavor boost.
- A dash of cayenne or red pepper flakes for a spicy kick.
- Croutons:
- Homemade croutons provide a satisfying texture and you can season them up any way you like.
Pairings:
- Crusty Bread:
- Serve with a warm, crusty baguette or sourdough for dipping.
- Side Salad:
- Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the soup.
- Try a spinach salad with apples, pecans, and goat cheese for added flavor and texture.
- Grilled Cheese:
- My kids don't think soup should be served without a side of classic grilled cheese.
Clean Leeks Properly
Leeks are a staple in many soups, including this Potato Leek Cauliflower Soup, thanks to their mild, onion-like flavor. However, leeks have one quirk: they often hide dirt and grit between their layers. Properly cleaning them is essential to avoid an unpleasant, sandy texture in your soup.
Step 1: Trim the Ends Cut off the root end and the tough, dark green tops of the leek. Use only the white and light green parts, as the dark green tops are fibrous and better suited for making stock.
Step 2: Slice the Leek Slice the leek lengthwise from top to bottom. This will open up the layers and make it easier to rinse away dirt. If your recipe calls for chopped leeks, you can slice them into half-moons after this step.
Step 3: Separate and Rinse Place the leek halves or slices in a large bowl of cold water. Use your hands to separate the layers and swish them around to loosen any trapped dirt. The dirt will sink to the bottom of the bowl. Alternatively, run the leeks under cold running water, separating the layers with your fingers.
Step 4: Drain and Dry Scoop the cleaned leeks out of the water (don’t pour, as this will redistribute the dirt). Drain them in a colander or pat them dry with a clean kitchen towel if needed.
Save the Tops: Don’t toss the dark green tops—use them to add flavor to homemade stocks.
Check Twice: If you see any lingering dirt, repeat the rinsing process to ensure your leeks are completely clean.
Use a Salad Spinner: If you’ve chopped the leeks, a salad spinner can help remove excess water after rinsing.
Choose the Right Potatoes!
When it comes to soups, not all potatoes are created equal. The type of potato you choose can dramatically impact the texture, flavor, and overall success of your dish. The right potato ensures your soup has the desired creaminess, texture, and flavor balance. For a perfectly silky Potato Leek Cauliflower Soup, Yukon Gold potatoes are your best bet.
Yukon Golds are the gold standard for soups! Their medium starch content strikes the perfect balance between creamy and firm. They hold their shape well during cooking but still blend smoothly, making them ideal for creamy soups. They are the buttery, rich perfect potato for this creamy, smooth soup.
Creamy Potato Leek Cauliflower Soup Storage
Refrigeration
- Storage Time: Store the leftover soup in an airtight container in the refrigerator for up to 4 days.
- Cooling Before Storing: Allow the soup to cool completely before transferring it to the fridge to avoid condensation and bacterial growth.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, to prevent the cheese from separating. Add a splash of stock, water, or milk if the soup has thickened too much.
Freezing
- Can It Be Frozen?: Yes, but with some considerations. The soup freezes well because of its blended texture, but the dairy (cheese or cream) and potatoes can change slightly in texture when frozen.
- Before Freezing: If you plan to freeze the soup, avoid adding the cheese, cream, or any garnish. Add these ingredients after thawing and reheating for the best results.
- How to Freeze:
- Let the soup cool completely.
- Divide into portion-sized airtight containers or freezer-safe bags, leaving some room for expansion.
- Label with the date and freeze for up to 3 months.
Thawing and Reheating Frozen Soup
- Thaw Overnight: Transfer the soup to the refrigerator and let it thaw overnight.
- Reheat on the Stovetop: Warm over medium-low heat, stirring occasionally, until heated through. Add a little stock or milk if the soup seems too thick.
- Blend Again (Optional): If the texture changes after freezing, blend the soup briefly with an immersion blender to restore its smoothness.
Tips for Freezing Success
- Use Quality Storage: Opt for freezer bags or airtight freezer-safe containers designed to prevent freezer burn.
- Portion Wisely: Freeze in single-serving portions for easy reheating.
- Skip the Garnish: Add bacon, cheese, and green onions fresh when reheating for the best flavor and presentation.
Proper storage ensures your soup stays fresh, delicious, and ready to enjoy anytime!
FAQ
For a thicker consistency, reduce the amount of stock or add a few more potatoes to the pot.
While potatoes are higher in carbs, you can reduce the carb content by increasing the cauliflower-to-potato ratio.
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Recipe
Creamy Potato Leek Cauliflower Soup with Bacon
Equipment
- large soup pot or dutch oven
- immersion blender or stand blender
Ingredients
- 2 tablespoons butter
- 2-3 large leeks cleaned and sliced (white and light green parts only)
- 2 pounds Yukon Gold potatoes peeled and diced
- 1 medium head of cauliflower chopped into florets
- 4 cups vegetable or chicken stock
- 1 cup water optional, for adjusting thickness
- ½ cup heavy cream optional for creaminess
- ½ cup sharp cheddar cheese shredded
- ½ cup mild cheddar cheese shredded
- 6 strips bacon cooked crispy and chopped
- ¼ cup green onions finely sliced (for garnish)
- Salt and pepper to taste
Instructions
- Step 1 Cook bacon strips to crispy and set aside. Prep the Vegetables: Thoroughly wash the leeks to remove any grit. Slice them thinly and set aside. (*see notes in post for more detailed instructions for cleaning leeks.) Peel and dice the potatoes, and chop the cauliflower into bite-sized florets.
- Step 2 Sauté the Leeks: Heat butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Step 3 Simmer the Soup: Add the potatoes, cauliflower florets, and stock to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.
- Step 4 Blend to Perfection: Use an immersion blender to puree the soup to a smooth texture directly in the pot. For a chunkier soup, blend only part of the soup. If using a traditional blender, work in small batches to avoid spills. Always allow steam to escape while blending hot liquids.
- Step 5 Finish and Serve: Stir in the cheese after blending the soup but before adding cream. This ensures the cheese melts smoothly into the hot soup without clumping. Stir in cream for added richness, if desired. Season with salt and pepper to taste for your family. This soup is delicious with lots of fresh cracked black pepper. Ladle into bowls and garnish with chives or sliced scallions (green onions), more bacon crumbles, shredded cheese and/or a dollop of sour cream.
Notes
- Texture: If you enjoy some texture in your soup, blend only half the mixture, leaving some chunks of potato and cauliflower. This creates a beautiful balance between creamy and chunky, giving your soup a satisfying, rustic feel.
- Storing Leftovers:
- Store the leftover soup in an airtight container in the refrigerator for up to 4 days.
- The soup freezes well because of its blended texture, but the dairy (cheese or cream) and potatoes can change slightly in texture when frozen. If you plan to freeze the soup, avoid adding the cheese, cream, or any garnish. Add these ingredients after thawing and reheating for the best results.
EJT says
Delicious!
Anonymous says
Doesn't get much better than potato and leaks
Michael says
Doesn't get better than a soup with potato and leaks
Anonymous says
Love this for a cold night!