…with Frizzled Leeks and Sour Cream Drizzle
Let’s call this Cauliflower Leek Potato Soup what it is, shall we? A hug in a bowl. There’s no other way to describe it.
Rich, comforting, tasty and so creamy… without any cream. Well, aside from the sour cream drizzle I added on top but you don’t have to add that. You’ll just be a happier person if you do.
Chunky or smooth?
I am always always always team chunky when it comes to soup. For me it’s just more satisfying that way. I’m not saying that I dislike a smooth soup, I’m just saying that there must be some kind of cheesy sandwich or bread product to dip into it.
Whatever team you’re on, I’ve got you. You can go either way with this soup. I like to dunk my immersion blender into the pot and just give it several pulses so it leaves some texture. If you’re team smooth soup though, go ahead and whiz away until it’s completely creamy.
How do you make Cauliflower Leek Potato soup?
It’s crazy how easy it actually is.
Melt some butter in your soup pot over medium heat, add in your leeks and a few minutes later add in your garlic.
Then you’ll dump in your cauliflower, potatoes, vegetable broth and season it up with herbs, salt and black pepper.
Simmer away and then blend to your liking.
Seriously, that is it.
In this soup we fancy it up a bit with the fried leeks and sour cream drizzle, but those are totally optional. They’re awesome, but optional. You can make up your own garnishes too… a few sliced green onions would be delish as would a handful of crispy bacon bits.
Anything Special You Need to Know About my Cauliflower Leek Potato Soup?
Absolutely! Just sub olive oil, or plant-based butter, for the butter and omit the sour cream drizzle. If you still want that creamy touch you can use a dairy free sour cream or even coconut milk.
Just until the dark green starts. Does anyone even eat the dark green? Which also begs the question that comes to my mind every single time I buy leeks: why do they even sell them with the dark green parts attached??? Also, cleaning leeks is a thing in itself and I won’t go into it here, but you can click here to learn how.
Yukon Gold potatoes are my personal fave because they’re rich and velvety, but you can use white potatoes or russets too. All are good.
Let me know what you think!
Cauliflower Leek Potato Soup with Frizzled Leeks and Sour Cream Drizzle
- 3 Tbsp butter
- 4 cups leeks white and light green parts only, thinly sliced, divided
- 2 garlic cloves minced
- 5 cups cauliflower florets chopped
- 4 cups diced Yukon gold potatoes
- 5 cups vegetable broth
- 1 Tbsp fresh thyme leaves
- 1/4 cup sour cream
- 2 Tbsp cream
- To make the leeks, heat about 1/4” of neutral oil in a heavy skillet. When hot, add 1 cup of leeks into the oil, in 2 batches if necessary to avoid over crowding the pan.
- Cook for 1-2 minutes until browned.
- Remove the leeks to a paper towel lined plate and sprinkle with salt.
- Set aside.
- Melt the butter over medium heat in a soup pot.
- Add in the remaining 3 cups of leeks and cook until softened, 4-5 minutes.
- Add garlic and cook 2 minutes more.
- Add the cauliflower, potatoes, broth, thyme, 1 tsp salt and 1/2 tsp black pepper.
- Bring to a boil then reduce the heat and simmer about 20 minutes until the vegetables are soft.
- Blend with an immersion blender until chunky, or completely smooth, depending on your preference.
- Mix the sour cream and cream in a small bowl.
- Drizzle the sour cream mixture on top of each serving and sprinkle with frizzled leeks.
If you like this Cauliflower Leek and Potato Soup Recipe please go try my Vegetarian Zuppa Toscana Recipe. It’s easy, hearty and really delicious.