Cauliflower Leek Potato Soup
User Reviews
5.0
18 reviews
Excellent
Cauliflower Leek Potato Soup
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This creamy one-pot cauliflower leek potato soup is flavorful, healthy, and ready in under 30 minutes. Topped with bacon crumbles and cheddar cheese, it's the perfect comforting meal. No heavy cream is needed!
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Ingredients
The Soup:
- 2 tablespoon butter
- 3 large leeks (white and light green parts only) halved and thinly sliced
- 3 - 4 cloves garlic minced
- 1 medium head of cauliflower cut into florets (about 5 cups)
- 2 large Russet potatoes peeled and cut into 1-inch cubes (about 3 cups)
- 1 teaspoon dried thyme
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- 4 - 5 cups vegetable broth or chicken broth
- 1 tablespoon white wine vinegar
Toppings:
- ½ cup sharp cheddar cheese
- Turkey or regular bacon crumbles
- Fresh chives chopped for topping
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Instructions
- In a large dutch oven or pot, heat butter over medium-low. When melted, add the leeks and cook for 10 minutes until soft and wilted. If they are browning quickly, reduce the heat. In the last 1 minute, add the minced garlic and stir to combine.
- Add the cauliflower, potatoes, thyme, salt, pepper, and broth. Stir to combine, increase heat, and simmer for 15 - 20 minutes until the potatoes are very soft and the cauliflower is fork-tender. Then stir in the vinegar.
- Carefully transfer to a blender (work in batches if necessary). Blend on high until completely smooth. If your soup is too thick, add up to 1 cup of broth or water (¼ cup at a time) until you reach your desired consistency. I like to enjoy this soup on the thicker side.
- Taste and adjust the seasonings to your liking. Garnish with your option of freshly chopped chives or green onion, shredded cheddar cheese, and/or bacon crumbles. Enjoy!
Notes
- Butter: You can use olive oil too.
- Dairy-Free: Substitute olive oil for the butter and leave off the cheese. You can also use dairy-free cheese.
- Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Reheating: For best results, reheat on the stovetop over medium heat until warm. If you are in a rush, you can also reheat it in the microwave. I recommend covering your bowl with a damp paper towel and heating it in 30-second increments.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
36g
(12%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
490mg
(20%)
Potassium
848mg
(24%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
700IU
(14%)
Vitamin C
16mg
(18%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 490mg | 20% |
| Potassium | 848mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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