Can I use a different kind of potato?

I like using yellow or Yukon gold potatoes because they have a buttery flavor and waxy texture that blends well and helps to make the soup creamy. But if yellow potatoes aren’t available, you can also try red potatoes or even russet potatoes if you are in a pinch.

Can this Potato Cauliflower Leek Soup be made vegan?

Yes absolutely! Instead of cooking the leeks in butter you can use a vegan butter or olive oil and substitute the chicken stock for vegetable stock or vegetable broth. As for the heavy cream, you can use a sweetened non-dairy alternative, but honestly the soup tastes delicious and creamy even without the heavy cream, so feel free to omit it all together.

Can I freeze Potato Cauliflower Leek Soup?

Yes, you can store leftovers of the soup in an airtight container and freeze for up to six months. Just note that potato soups that have been frozen have a tendency to separate a little bit once thawed. But if you give it a good whisk during the reheating process you’ll get back that smooth creamy texture of the original soup.

Potato Cauliflower Leek Soup

Ingredients

Scale

2 tablespoons butter
2 leeks, white and light green parts only, roughly chopped (about 3 cups)
2 large garlic cloves, minced
4 cups of yellow potatoes, peeled and diced (from 4 medium potatoes)
4 cups of cauliflower, chopped (from 1 medium head)
6 cups chicken stock
1 cup heavy cream, plus more for serving
⅛ teaspoon ground black pepper, plus more for serving
salt to taste
½ cup fresh chives, chopped for garnish

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Instructions

MELT BUTTER: Melt butter in a large soup pot over medium heat.
COOK LEEKS: Add leeks and cook for 5 minutes, stirring occasionally until softened.
COOK GARLIC: Add the garlic and stir for 1 minute until fragrant.
COOK POTATOES, CAULIFLOWER: Add potatoes, cauliflower, chicken stock and bring to a boil. Reduce heat cover and simmer for 10 minutes until cauliflower and potatoes are tender
BLEND: Remove the pot from the heat. Working in batches, carefully purée soup in a blender until smooth.
FINISH SOUP AND SERVE: Return blended soup to the pot and add the heavy cream and ground black pepper. Stir then taste for additional salt. Serve in individual bowls and top with a swirl of heavy cream, more ground black pepper and ½ tablespoon of chopped chives.

Author: Christine
Prep Time: 0 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 312
Sugar: 6 g
Sodium: 958.5 mg
Fat: 12.8 g
Carbohydrates: 41.1 g
Protein: 8.9 g
Cholesterol: 30 mg