Potato Cauliflower and Leek Soup - Supper With Michelle

 

I’ve shared this before, but I felt inclined to mention the reason that I may share a lot of “soup and stew” recipes is because it’s one of my favorite meals (especially in the winter) to take to work with me for lunch during the week. So, on most Sunday’s I make a big pot of soup and the soup this week happened to be the delicious Potato, Cauliflower, and Leek Soup. It’s a fairly simple soup to make and it is also quite filling.

Now, the layers in leeks tend to be pretty gritty or dirty, so be sure to wash your leeks after slicing them. As for the cauliflower, I prefer to cook (or rather over cook) mine until they are really tender. But, if you want your cauliflower to be more firm, then you may want to wait and add it in when you add in the vegetable broth. Also, I didn’t add many spices or herbs to this recipe, just a lot of fresh ground black pepper to the top, which I happen to like. However, adding in some fresh or dried herbs and/or maybe some freshly grated parmesan cheese on top are always a nice added touch. And I typically like to serve it with oyster crackers or freshly baked bread.

To watch a short clip of how all this comes together, click [HERE].

 

Potato Cauliflower and Leek Soup - Supper With Michelle

Here’s a few ways to freestyle this recipe:

  • use a medium yellow onion instead of leeks
  • use broccoli or romanesco instead of cauliflower
  • use Yukon gold or Idaho potatoes instead of the fingerling potatoes
  • A few substitutions for half and half milk would be the following : 1/2 cup of lactose free half and half milk (if available where you live- Land O Lakes and Organic Valley manufacture it), 1/4 cup of whole milk and 1/4 cup heavy cream, or 1/2 cup of evaporated milk

Here are some other additions and ideas to consider:

  • garnish with fresh herbs such as chives, dill, or parsley
  • garnish with freshly grated parmesan cheese or stir in 1/2 cup of freshly grated sharp cheddar cheese
  • add a teaspoon of dried herbs
  • stir in a dollop of basil pesto
  • add white beans or chickpeas
  • add zucchini
  • add frozen peas
  • add corn
  • serve with a spoonful of your favorite cooked grain or even pasta
  • top with homemade croutons

Are there ways to veganize this recipe???

Yes! To make vegan, use vegan butter and then either 1/2 cup dairy free half and half (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

 

Potato Cauliflower and Leek Soup - Supper With Michelle

Looking for other great soup ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Potato, Cauliflower, and Leek Soup. The full printable recipe is below. Enjoy!

Potato Cauliflower and Leek Soup - Supper With Michelle

Get the Recipe: Potato, Cauliflower, and Leek Soup

Yield: 4 people
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
I’ve shared this before, but I felt inclined to mention the reason that I may share a lot of “soup and stew” recipes is because it’s one of my favorite meals(especially in the winter) to take to work with me for lunch during the week. So on most Sunday’s I make a big pot of soup and the soup this week happened to be Potato, Cauliflower, and Leek Soup.
4.94 from 16 reviews
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Ingredients

  • 5 tablespoons unsalted butter
  • 2 medium leeks, ends trimmed, hard green parts discarded or composted, thinly sliced, cleaned well
  • 3 cups fingerling potatoes, cut in half, or whatever type you like
  • 3 cups cauliflower, cut into florets
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 5 cups vegetable broth
  • salt and pepper, to taste
  • ½ cup half and half

Equipment

  • Large Pot or Dutch Oven
  • Chef's Knife
  • Cutting Board

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-low heat. Add in the leeks, potatoes, and cauliflower. Sauté until the leeks have broken down a bit and softened, 10 to 15 minutes. Add in the garlic and sauté until fragrant, about 1 minute.
  • Sprinkle the flour in, coating all the veggies thoroughly and stir constantly for 2 to 3 minutes, until the flour turns slightly golden in color. (If the bottom of your pan is dry, then you may want to add one more tablespoon of butter because you don’t want the veggies to stick to the bottom of your pot.)
  • Slowly stir in the vegetable broth. (It will thicken, only slightly.) Add salt and pepper to taste and simmer until the potatoes are soft to the fork, 20 to 25 minutes.
  • Stir in the half and half and simmer until warmed through, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
    Serve in your favorite bowls and enjoy!
Serving: 18 ounces, Calories: 343kcal, Carbohydrates: 41g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1234mg, Potassium: 836mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1914IU, Vitamin C: 64mg, Calcium: 97mg, Iron: 3mg