Cauliflower Leek Potato Soup
User Reviews
5
Cauliflower Leek Potato Soup
Description
This soup starts by gently cooking sliced leeks in butter until soft and fragrant, then adding minced garlic to infuse flavor without browning. Cauliflower florets and cubed peeled russet potatoes are combined with dried thyme, salt, pepper, and vegetable or chicken broth. The vegetables simmer until tender, allowing their flavors to meld into a rich base.
The soup is blended until completely smooth, with additional broth added as needed to achieve the preferred consistency, tending toward a thicker texture. A splash of white wine vinegar is stirred in to add a hint of acidity that balances the natural sweetness of the vegetables.
To serve, the soup is garnished with sharp cheddar cheese, turkey or regular bacon crumbles, and fresh chives, enhancing both flavor and texture. This soup makes a comforting starter or light meal on cooler days.
Butter can be replaced with olive oil for a dairy-free option, and cheese omitted. Leftovers store for up to 4 days; reheating gently on the stovetop preserves texture best, though microwave reheating is possible in short increments.
Ingredients
The Soup:
- 2 tablespoon butter
- 3 large leek halved and thinly sliced, white and light green parts only
- 3 - 4 cloves garlic minced
- 1 medium cauliflower cut into florets (about 5 cups, head
- 2 large russet potato peeled and cut into 1-inch cubes (about 3 cups
- 1 teaspoon thyme dried
- 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 cheddar cheese sharp
- turkey bacon or regular bacon crumbles
- chives fresh, chopped for topping
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 may be substituted with olive oil for a dairy-free version.
- Omit cheese and use olive oil for a fully dairy-free soup.
- Store leftovers in airtight containers refrigerated for up to 4 days.
- Reheat gently on the stovetop for best texture or microwave in 30-second intervals covered with a damp paper towel.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
