This creamy yet chunky leek, potato and cauliflower soup is SO delicious, super filling and extra easy-to-make. It combines leeks, potatoes, cauliflower, carrots and garlic for the best cozy bowl of deliciousness. This recipe happens to be vegan, dairy-free and gluten-free, plus it is good-for-you!
I don't know about you, but I crave soups and stews all-the-time during winter. Not only are they usually easy to make and great for meal-prep, but there is just nothing better than a large bowl of cozy soup to warm us up when the weather is getting chilly.
And this chunky leek, potato and cauliflower soup will definitively get your autumn fix: it is hearty, filling and packed with flavors. And so much potato-filled!
I am such a fan of using potatoes in soups. Just like in this vegan spinach soup, potatoes can make soups more hearty or help thicken the broth naturally with not much effort. It then feels more like a substantial bowl of goodness you can enjoy as an appetizer, but also as a full meal.
BUT, although the potatoes are key in this soup, the real star ingredient are the leeks. If you are not familiar with this veggie, then now is time to get to know it better. They add unbelievable flavor to soups or stews with their onion-y taste and also can caramelize so well, just like in this tomato-leek compote. They simply are amazing to bring more depth of flavor in meals without a fuss.
It also is filled with cauliflower for more flavor, but also tons of extra nutrients and amazing texture.
You will also like that this recipe is made healthier: there is no butter, no cream and this recipe happens to be completely vegan and dairy-free. The ultra creamy consistency is made by partially blending some of the soup using an immersion blender, creating a rich vegetable broth that's thicker.
So how about making this chunky leek and potato soup next time you crave comfort food?
Let me know if you gave it a try! ❤️
Why you'll love this recipe
- Creamy, yet filled with interesting texture.
- Healthy and made without any added cream.
- Easy one-pot recipe, quick to prepare and great to make ahead.
- Naturally vegan, dairy-free, nut-free, gluten-free and PACKED with veggies.
- Not expensive and versatile.
- The BEST bowl of comfort food to enjoy on a cold day!
How to make a creamy and rich vegan leek potato soup without cream
No need to use any cream to make this soup! The soft potatoes are partially blended to help thicken the broth, but also, you will add coconut milk to the mixture to make it richer.
I don't think that the soup tastes coconut at all, but the coconut milk adds lots of creaminess to the veggies and transform the soup into a silky and satisfying bowl of comfort food.
If you do not want to use coconut milk, then simply add your favorite plant-milk (plain and unsweetened). The result would be a thinner soup, but as smooth and delicate in texture.
Ingredients you'll need
- Leeks: amazing in this soup to build up some flavor, but you can swap for onion if you prefer.
- Cauliflower: cooked until tender and helps keep a nice chunky texture to the soup.
- Potatoes: pretty light in flavor, but make the soup thicker and heartier.
- Carrots: use shredded carrots to add color and texture.
- Garlic: essential for flavoring the soup! I used 2 cloves, but feel-free to add more if you love garlic.
- Veggie broth: use your favorite broth! I used a store bought vegetable broth (I love making my own from a vegetable concentrated veggie such as the one for Better Than Bouillon), but you can also make your own vegetable broth from scraps!
- Coconut milk: canned and choose either low or full-fat. Regular plain plant-based milk would work too if you want to keep this soup lower-in-fat.
- Dried herbs: chives and thyme are amazing with these veggies, but you could also use dried oregano, Italian mix, basil, etc.
How to make it
This recipe is a quick one-pot creamy soup that really comes together easily and that can be done within 30 minutes.
Start by slicing + cleaning the leeks (see below), chop the cauliflower in florets, peel + chop the potatoes and peel + shred the carrots.
Step 1- Sauté the veggies
Warm up a large pot with a little oil (or not, can be done oil-free) on medium-high heat.
Add the leeks and cook for 3-5 minutes stirring often or until slightly browned.
Then, add the potatoes, cauliflower, garlic, dried herbs and a pinch of salt. Stir and keep cooking for about 5 more minutes. Make sure the garlic does not burn! If it seems to dry out, add a splash of water.
Step 2- Simmer
Then, add the broth + coconut milk and stir well. Cover the pot and cook for about 10 minutes on medium heat. Stir once in a while and check for doneness after about 8 minutes. You want the veggies cooked through, but not overdone so they hold well and give a nice texture to the soup.
Step 3 - Blend and serve
At this point, there are different options:
- You can leave the soup as is if you want a broth-y kind of vegetable soup with lots of pieces of veggies.
- You can use an immersion blender to partially blend the soup right into the pot. I like to blend enough so it looks creamy and thicker while keeping a lot of the veggies intact for a nicer chunky texture. You can also do this using a regular blender by scooping some of the soup in to blend to smooth, then transfer back to the pot of soup.
- You can also completely blend the soup to smooth for a potage-like consistency.
Then, add the shredded carrot and stir them in. You can simmer for 3-4 minutes extra to warm them up and gently soften them up. Also taste the soup and adjust seasonings to your liking. Serve while still warm!
What kind of potatoes to use
I recommend using white Yukon gold potatoes to make this recipe. They blend very well and will turn your soup super smooth and rich, thanks to their buttery texture. They get so creamy when blended that I even use them to make vegan cheese sauce! Russet potatoes would work too in this case.
How to clean and chop leeks
Leeks are easy to prepare, but their layers hold on the dirt very well, so you have to properly clean leeks before cooking them. Here is how I do it:
- Remove + discard the darker green portion as well as the tougher exterior layer as they can be more fibrous. Remove + discard the edge with the small roots as well.
- Slice them the way you need them for the recipe, then completely soak them in plenty of cold water. Use your hands to move them around to dislodge the hidden dirt, then use a colander to drain them.
- To dry them off, just place the pieces over a clean towel, and gently pat them dry.
- Be sure to caramelize your veggies before adding the broth, especially the leeks. It adds so much more flavor to the soup! Also, if you have one, then use a dutch cast iron pot to help build up deeper flavors.
- Chop the cauliflower and potatoes in bite-size, but not too small either. I found this soup super nice when there was an extra chunky texture from the pieces of veggies.
- Make sure not to cook the soup for too long after adding the broth and check often to see when it is done. You want the veggies to be tender, but still holding on their shape (the potatoes become mushy and not pleasant if overcooked).
- I mostly keep the soup covered so I don't loose too much water (I like my soup thinner). If you want an extra thick soup, then consider simmering without the cover on.
- Blend as much or as little as you want to create a soup with a desired texture. You could even blend it completely to be more like a potage if you want!
More recipes to serve this soup with includes:
When serving your bowl of soup, you can add some freshness by sprinkling some chopped fresh herbs, especially parsley or dill. A generous crack of black pepper works wonder for that creamy soup too.
If you have them, also garnish your soup with croutons, crispy chickpeas or broken up tortilla chips to add a nice crunch.
I also always have some vegan parmesan cheese on hands, which worked out great over this soup. Or, simply sprinkle some nutritional yeast for a cheesy touch if you want.
This recipe makes for an amazing meal-prep meal you can prepare during the weekend ahead of a busy week.
Once cooled down, transfer the soup in an air-tight container and keep in the fridge for up to 4-5 days.
Can I freeze it?
Yes you can, although the texture might change slightly as the broth can separate with the coconut milk. If you want to freeze some, then I recommend you completely blend the soup before or after thawing for best texture. Keep in the freezer in air-tight containers for up to 3 months.
Other vegan creamy soups you might like
- Vegan almond broccoli soup
- Butternut squash and red pepper soup
- Vegan wild rice soup
- Cold cucumber basil soup
- Zucchini potato soup
- Vegan gnocchi soup
- Broccoli pea soup
- Dairy-free tomato soup
- Oyster mushroom soup
I hope you enjoy this leek, potato and cauliflower soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Chunky Leek, Potato and Cauliflower Soup
- Immersion blender or regular blender optional
- 2 large leeks - chopped and cleaned, see notes
- 2 cloves of garlic - crushed
- 1 small head of cauliflower - chopped in florets
- 2 cups white Yukon gold potatoes (or Russet) - peeled and diced in bite-size
- 2 tsp dried chives
- 1 tsp dried thyme
- 15 oz coconut milk - unsweetened, low- or full-fat
- 3 cups veggie broth
- ½ cup shredded carrots
- salt and black pepper to taste
- In a large pot, start by cooking the leeks on medium-high heat until browned stirring often, about 5 minutes. Use a small amount of oil or water to prevent the veggies from sticking to the pot.
- Then, add the garlic, cauliflower, potatoes, dried thyme, chives and a good pinch of salt. Stir and cook for another 3-5 minutes.
- Add the veggie broth and coconut milk, stir well and cover. Cook until the veggies are tender, about 10 minutes.
- Then, using an immersion blender, blend some of the soup while leaving lots of pieces intact. You can also transfer some of the soup (about 3 cups) to a blender, blend to smooth and transfer back to the pot. But this is optional, you don't have to blend the soup!
- Add the shredded carrots to the pot, taste to adjust the seasoning and keep cooking for another 3-4 minutes or so. Serve warm.
- Be sure to clean properly the leeks as they hide dirt easily. Check out the blog post for more tips on how to clean them.
- Keep leftovers in an air-tight container for up to 4-5 days. Simply reheat in the microwave or on the stove.
- Serve with dinner rolls or crackers and sprinkle with ground black pepper, fresh herbs or croutons.