Description
Warm your soul with this creamy Potato Cauliflower and Leek Soup. The combination of starchy potatoes, nutty cauliflower, and sweet leeks creates a comforting bowl that’s perfect for chilly evenings. Easy to make and loaded with flavors, this soup invites you to indulge in its richness. Serve it as a starter or main dish paired with crusty bread for a delightful meal that brings back fond memories.
Ingredients
Scale
- 2 cups potatoes, diced (about 4 medium Russets)
- 2 cups cauliflower florets (about 1 small head)
- 1 cup leeks, sliced (about 2 leeks)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Prep the vegetables: Wash and chop potatoes, cauliflower, and leeks into bite-sized pieces.
- Sauté leeks: In a large pot over medium heat, add 2 tablespoons olive oil. Sauté sliced leeks until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Add veggies: Stir in diced potatoes and cauliflower florets; cook for an additional 3–4 minutes.
- Pour broth: Add vegetable broth until just submerged; bring to a simmer. Cook for 20–25 minutes until veggies are fork-tender.
- Blend: Use an immersion blender or transfer batches to a regular blender until smooth.
- Finish with cream: Stir in cream or coconut milk; season with salt and pepper. Simmer gently for another 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg