Leek, Potato and Cauliflower Soup

This creamy 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.

One of our favorite comfort food recipes are this tempeh stew that we generously scoop over mashed potatoes (a must-try!), this fast vegan spinach soup and this Korean gochujang vegetable soup that bursts with flavors.

And this vegan leek, potato and cauliflower soup will definitively get your autumn fix: it is hearty, filling and packed with flavors. And so much potato-filled!

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.

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 the soup tastes coconut at all, but the coconut milk adds lots of creaminess to the veggies and transforms 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.

🍽 How to make healthy leek, potato and cauliflower soup

This recipe is a quick one-pot creamy soup that really comes together easily and that can be done within 30 minutes.

Step 1: Warm up a large pot with a little oil on medium-high heat. Add the leeks and a pinch of salt and cook for 3-5 minutes stirring often or until slightly browned.

Step 2: Then, add the potatoes, cauliflower, garlic and dried herbs. 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 3: Add the broth + coconut milk and stir well.

Step 4: 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 5: At this point, there are different options: 1- you can leave the soup as is if you want a brothy kind of vegetable soup with lots of pieces of veggies. 2- you can use an immersion blender to partially blend the soup right into the pot. 3- you can also completely blend the soup to smooth for a potage-like consistency.

Step 6: 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. Taste the soup and adjust the seasonings to your liking. Serve while still warm!

⭐️ Find the detailed recipe down below in the recipe card!

Cooking tips

• Be sure to caramelize the 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 hold on to their shape (the potatoes become mushy and not pleasant if overcooked).
• I mostly keep the soup covered so I don't lose 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 the desired texture. You could even blend it completely to be more like a potage if you want! 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.

🍴 Serving suggestions

Vegan dinner roll are amazing with this soup. The rolls can be made ahead of time! I like to also serve it with crackers or a smoky tofu sandwich for a super filling meal.

More recipes to serve this soup with include:

• Chickpea avocado sandwich
• Balsamic tofu wraps
• Creamy beet sandwich
• Crusted tofu tortilla wraps

A side salad with a zesty vegan Italian dressing or this crunchy kale salad would work well to lighten up your meal too.

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 wonders 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 my hands, which worked out great over this soup. Or, simply sprinkle some nutritional yeast for a cheesy touch if you want.

❓ FAQs

🌱 Other vegan creamy soups you might like