Cauliflower Potato Leek Soup

Name: Vegan Cauliflower Potato Leek Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup leeks; 1 tablespoon olive oil; 6 cups potatoes (peeled and cubed); 6 cups cauliflower; 8 cups vegetable broth; 1 tablespoon oregano ((fresh if possible)); 2 tablespoons nutritional yeast; 2 cups plant-based milk ((soy, oat, or coconut work well.)); 1 dash Pepper and/or cayenne pepper; salt (to taste)

by Monica on September 22, 2024 1 comment

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5 from 1 rating

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This cauliflower potato leek soup is creamy and delicious! No one will guess that it’s dairy-free, gluten-free, and vegan.

Two bowls of creamy vegan cauliflower potato leek soup with leeks on the side and black pepper and green onions on the top.

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Why make this recipe

This vegan cauliflower potato soup has all the goodness of potato leek soup, with fewer carbs and calories, by swapping out half of the potatoes with cauliflower. This flavorful soup is pureed into a creamy thick broth that is hearty and satisfying.

Jazz up the cauliflower leek soup with some green onions, scallions, vegan bacon bits, or vegan cheese. It’s delicious when served with some vegan cornbread, drop biscuits or vegan cheddar bay biscuits.

Ingredients and substitutions

Leeks – You can swap leek out for onion if you don’t have leeks, however, leeks provide a unique delicious flavor in this soup.
Garlic – optional for flavor.
Olive Oil – to saute the leeks and garlic.
Potatoes – peeled and cubed. You can use any type of potato that you want. Russet potatoes or Yukon gold work well. However, even if you use yellow potatoes or red potatoes, I would peel them so that the final result is super creamy.
Cauliflower – You can adjust the ratio of cauliflower to potatoes if you would like.
Vegetable Broth – I like to use my homemade veggie broth or any vegan broth mix.
Oregano – fresh oregano has the best flavor, but dried oregano will also work.
Plant-Based Milk – Soy milk, coconut milk, or oat milk works best in this soup since they are the creamiest, but you could also use almond milk or any other non-dairy milk. Just be sure to use plain and not vanilla.
Nutritional Yeast – Optional for a rich umami flavor. If you don’t have any nutritional yeast, you can leave it out.
Pepper Flakes and/or Cayenne Pepper – for a little spice.
Salt and Pepper – to taste.

Helpful tools

A large soup pot – this makes a very large pot of soup. Feel free to cut the recipe in half.
Immersion Blender – to puree the soup. You can also transfer small amounts to a traditional blender, but I find an immersion blender to be the easiest and safest method. If using a blender, blend in small batches to avoid hot liquid overflowing when you turn the blender on.

How to make cauliflower potato leek soup

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Peel and cube potatoes and wash and cut the cauliflower into bite-sized pieces.

Step 2 – Cut the top dark green and the bottom white section off of your leeks using only the middle section, and chop the leeks into small pieces. Sauté the chopped leeks in olive oil with 3 cloves of minced garlic over medium-low for 5 minutes until they become slightly soft.

Leeks and garlic sauteing in a soup pot. — Sauté the leeks and garlic.

Cauliflower, potatoes and broth added to sauteed leeks in a soup pot. — Sauté the leeks and garlic.

Step 3 – Add, nutritional yeast, oregano, and a dash of cayenne pepper along with 8 cups of broth and the cut potatoes and cauliflower.

Step 4 – Simmer for 20 minutes or until the potatoes and cauliflower are soft.

An immersion blender blending cauliflower, potatoes, and broth. — Blend with an immersion blender.

Cauliflower potato leek soup blended until creamy with an immersion blender. — Blend with an immersion blender.

Step 5 – Use an immersion blender to puree the soup until it’s thick and creamy.

Step 6 – Add plant-based milk and puree again until it’s super smooth. Add salt and pepper to taste.

Cauliflower potato leek soup topped with vegan bacon and scallions.

Pro Tips

I use 1/2 cauliflower and 1/2 potatoes, but you can use any ratio that you wish as long as it totals 12 cups.
Be sure to simmer the soup until the cauliflower and potatoes are very soft to ensure the creamiest soup. (Cut them into smaller pieces to reduce simmering time if desired.)
It’s delicious topped with vegan bacon, green onions, scallions, croutons, and/or black pepper.

Storage and reheating

Refrigerate: This vegan potato cauliflower soup will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: This soup freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the soup in the microwave for about 2 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A top view of two white bowls filled with cauliflower potato leek soup with green onions on top.

More vegan soups

If you want more creamy pureed soup recipes check out my zucchini soup, creamy veggie soup, pumpkin bean soup, or butternut squash soup. They all achieve a rich and creamy consistency with no added fat.