Creamy Cauliflower & Leek Soup
This silky cauliflower and leek soup is pure comfort in a bowl — velvety smooth, naturally creamy, and full of delicate flavor. With its simple one-pot method and wholesome ingredients, it’s an elegant yet effortless dish that tastes indulgent while staying healthy.
Equipment
- Large pot or Dutch oven
- immersion blender or standard blender
- Knife and cutting board
- colander or bowl for washing leeks
Ingredients
- 2 tbsp unsalted butter or olive oil
- 2 medium leeks, white and light green parts only, sliced and washed
- 2 cloves garlic, minced
- 1 large head cauliflower (about 6 cups florets)
- 4 cups low-sodium vegetable or chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 cup heavy cream or milk (optional)
- optional garnish: croutons, chives, or drizzle of truffle oil
Instructions
- Slice the leeks lengthwise and rinse thoroughly under cold water to remove dirt and sand. Shake off excess water.
- In a large pot, melt butter or heat olive oil over medium heat. Add sliced leeks and cook 7–10 minutes until very soft and translucent, without browning.
- Stir in garlic and dried thyme; cook 1 minute until fragrant. Add cauliflower florets and broth, stirring to combine.
- Bring to a boil, then reduce to low heat. Cover and simmer 15–20 minutes, until cauliflower is very tender and easily pierced with a fork.
- Remove from heat and blend the soup using an immersion blender until smooth and velvety. (If using a blender, work in batches and vent the lid.)
- Return soup to low heat. Stir in salt, pepper, and optional cream or milk. Heat gently for 2–3 minutes without boiling. Adjust seasoning to taste.
- Ladle soup into bowls. Garnish with croutons, chives, or a drizzle of truffle oil if desired.
Notes
To keep the soup extra smooth, ensure the cauliflower is fully tender before blending. For a vegan option, use olive oil instead of butter and skip the cream or replace it with unsweetened oat milk. This soup reheats and freezes beautifully — perfect for make-ahead meal prep.
Nutrition
Calories: 180kcalCarbohydrates: 13gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 650mgPotassium: 880mgFiber: 4gSugar: 5gVitamin A: 650IUVitamin C: 75mgCalcium: 80mgIron: 1.5mg
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!