Simple Potato Cauliflower Leek Soup (Healthy + Dairy-Free)

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Jump to RecipeA cup of potato cauliflower and leek soup

A healthy take on a classic potato soup. This potato cauliflower and leek soup is very simple and comes together quick. Add on your favorite toppings to make it perfect for you. It's the best creamy soup to have all year round.

Potato, Cauliflower, and Leek Soup Ingredients

This soup comes together fairly quickly and has very simple ingredients.

  • Leek: Only use the white and light green parts of the leek. I like to slice them into half moon shapes. Remember that everything gets blended at the end so don’t be too particular on how you slice them. I love using leeks in the soup but you could easily swap it out for a medium yellow onion or 2 shallots.
  • Garlic: This recipe calls for 3 cloves of garlic. Feel free to use more or less based on your preference.
  • Cauliflower: Use a small head of cauliflower for this recipe or half of a large one. You want about 3 cups of florets.
  • Potato: This recipe calls for Yukon gold potatoes but you could also use russet potatoes. Cut them into similar sized cubes so everything cooks evenly.
  • Vegetable Broth: You can use regular vegetable broth or use water and Better than Bouillon or vegetable stock cubes. You could also substitute this for chicken broth.
  • Salt: I use kosher salt in this recipe. I think 1 teaspoon of salt works great but make sure to taste at the end and add more if needed.
  • Red Chili Flakes: Chili flakes gives this soup a little bit of a kick. If you don’t like spice you can remove it. If you love spice try adding a little extra on top for serving.
  • Thyme: I love using fresh herbs whenever I can. If you can't find fresh thyme, you can easily sub out dried thyme if you need.
  • Black Pepper: Add a few grinds of black pepper in at the end for some extra flavor. This is optional.
  • Vinegar: Adding a little bit of acid to a soup really brings out the flavors. I like to use white wine vinegar. You could also use red wine vinegar or even some lime juice to bring is some acidity.
A small cup of potato cauliflower leek soup.

Soup Toppings

One thing I love about this soup is that the toppings are endless. Since it is a fairly mild soup, you can bring in so much more flavor with the toppings. A few of my favorite toppings are cheddar cheese, green onions, chives, sour cream, croutons, greek yogurt, red pepper flakes, or hot sauce.

How to Store

This soup stores great. Add it to an airtight container and keep it in the fridge for up to 5 days. Try to keep the toppings separate and just add them in right before serving. Reheat your leftover soup in the microwave or on the stove over medium-low heat.

Tips for Making the Perfect Soup

  1. For best results, cut your vegetables in similar sizes so everything cooks similarly.
  2. Taste and adjust for seasoning. At the end you might want to add an extra pinch of salt or pepper.
  3. Blend to your preference to get the best texture. If you like a chunky soup pulse the blender to get things slightly smooth. If you like a thinner soup, blend for at least 30 seconds. You can also add in extra vegetable broth or water to thin it out. You could even add a little bit of heavy cream if you want a creamy texture.
  4. Blend in small batches if you don't have a large blender. This is a hot liquid so you don't want it to the splash all over you. Better to do it in a couple of batches to make it easier.
Overhead shot of 2 bowls of potato cauliflower soup.

Tools Used

  • A regular blender does great in this recipe. You could also use a handheld immersion blender or a food processor to blend the soup.
  • A large dutch oven or large stock pot to make the soup in.
  • A ladle to move the soup between the pot and blender and also to serve.

What to Serve The Soup

This is a delicious soup on it's own, but it also pairs really well with other dishes.I love serving this one with a large salad like this loaded greek salad or this dill and feta chopped salad. You can also serve this cauliflower leek soup with some crusty bread or garlic bread.

Other Soup You Might Enjoy

Simple Potato Cauliflower Leek Soup (Healthy + Dairy-Free)

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  • 1 tbsp olive oil
  • 1 large leek (white and light green parts only), sliced
  • 3 garlic cloves, minced
  • 1 small head of cauliflower (about 3 cups florets)
  • 3 cups yukon gold potato, cut into 1-inch cubes (about 2-3 medium potatoes)
  • 4 cups vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp red chili flake
  • 2 tsp fresh thyme, or 1 tsp dried
  • fresh black pepper
  • 1 tbsp white wine vinegar
  • chopped fresh chives, shredded cheese and/or croutons for serving


  1. Heat oil in a large pot or dutch oven over medium heat. Add in the leeks and garlic and cook for 3 minutes or until softened.
  2. Add in the cauliflower, potatoes, broth, salt, red chili flakes, and thyme. Bring to a boil and turn down to low heat to simmer for 15 minutes.
  3. Let the soup cool slightly and then transfer it to a large blender and blend to desired thickness.
  4. Add in some black pepper and vinegar and blend again. Taste and adjust for salt and pepper.
  5. Top with your choice of topping and serve.


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