Creamy Cauliflower Potato and Leek Soup: Cozy Comfort Awaits
Enjoy a warm bowl of creamy cauliflower potato and leek soup, a comforting dish that's perfect for chilly evenings.
Equipment
- large pot
- Blender
Ingredients
For the Soup
- 1 head Cauliflower Provides a creamy base and light, slightly sweet flavor.
- 2 medium Potatoes Adds body and creaminess; can swap with sweet potatoes.
- 2 medium Leeks Clean and slice thoroughly before use.
- 4 cups Low-Sodium Vegetable Broth Choose low-sodium to control salt content.
- 1 cup Heavy Cream (or Coconut Milk) Use coconut milk for a dairy-free option.
For Cooking and Seasoning
- 2 tablespoons Olive Oil Essential for sautéing leeks.
- to taste Salt Standard seasoning for flavor enhancement.
- to taste Pepper Standard seasoning for flavor enhancement.
- to taste Fresh Herbs (Parsley or Chives) Optional garnish that adds brightness.
Instructions
How to Make Cauliflower Potato and Leek Soup
- Heat olive oil in a large pot over medium heat. Add sliced leeks and sauté for about 5 minutes until softened.
- Stir in diced potatoes and cauliflower florets. Cook for an additional 3 minutes.
- Pour in low-sodium vegetable broth and bring to a boil. Reduce heat and let simmer uncovered for 15-20 minutes.
- Remove the pot from heat and let cool slightly. Blend the mixture until smooth.
- Return the blended soup to low heat. Gradually stir in heavy cream (or coconut milk) and season with salt and pepper.
- Ladle the soup into bowls and garnish with fresh herbs before serving hot.
Notes
For storing, keep leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently with a splash of broth if needed.