Cauliflower potato leek soup
IIt's creamy, comforting, and packed with flavour - this Potato, Leek & Cauliflower Soup is exactly the kind of meal I want on a chilly evening. Velvety smooth, rich with buttery leeks, and just the right amount of Dijon mustard. It's the kind of soup that feels both nourishing and just a little bit fancy. Best part? It comes together with simple, everyday ingredients you probably already have at home.
If you love soup, you'll want to dive into the rest of my Soup Series. From my favourite roasted butternut squash and tomato soup to my kids' go-to tomato and carrot soup with meatballs, there's something for everyone. Perfect for those chilly nights when you're after something cosy, comforting and nourishing.
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Why you'll love this soup
Potato and leek soup has always been a classic winter warmer, but adding cauliflower takes it to another level - giving it extra creaminess and depth without needing loads of dairy. This makes it lighter while still being satisfying. It's a recipe I reach for often in cooler months, but honestly, it's just as good for a midweek dinner any time of year. Serve it as a starter for holiday gatherings or pair it with crusty bread for a cosy family meal.
Ingredients you'll need
The beauty of this recipe is in its simplicity. Budget friendly and everyday ingredients.
- Butter
- Leek
- Onion
- Garlic cloves
- Potatoes
- Cauliflower
- Vegetable stock
- Cream
- Dijon mustard
- Salt & pepper
See recipe card for quantities.
Why these ingredients? I love leek! leek and onion bring a gentle sweetness, garlic adds savoury depth, potatoes give body, and cauliflower makes the soup ultra creamy without needing heaps of cream. Dijon mustard is the secret touch that makes the flavours pop.
If you're unsure how to prep leek properly, here's my quick guide to cleaning leeks.
Step-by-step instructions
1: Wash and slice the leeks into thin rings, ready for cooking.
2: Dice onion, slice leek, and mince garlic cloves.
3: Chop potatoes and cauliflower into even pieces.
4: Sauté leek, onion, and garlic gently in butter.
5: Add potatoes and cauliflower to the sautéed base and cook.
6: Pour vegetable stock over veg in the pot and simmer till soft.
7: Blend the soup until smooth and creamy texture.
8: Season with cream, mustard, salt, and pepper.
Substitutions
- Dairy-free - Swap butter for olive oil and omit the cream or replace with coconut milk.
- Low-carb - Replace one potato with extra cauliflower.
- Extra protein - Add a tin of drained cannellini beans before blending.
Variations
- Spicy - Add a pinch of chilli flakes with the garlic.
- Cheesy - Stir through a handful of grated cheddar before serving.
- Kid-friendly - Top bowls with crunchy croutons or crispy bacon bits or my candied bacon.
Equipment I used for this soup
You'll need a large soup pot and a stick blender for the silkiest texture. If you don't have a stick blender, a regular blender works - just blend in batches and be careful with the steam.
How to store this cauliflower and leek soup
This soup keeps well in the fridge for 3-4 days. It also freezes beautifully for up to 3 months - just skip the cream until reheating for the best texture.
Top Tip
Don't skip the Dijon mustard! It doesn't make the soup taste like mustard - it just brightens all the flavours and balances the creaminess perfectly.
FAQ about the cauliflower potato leek soup
Yes! It will still be deliciously creamy thanks to the potatoes and cauliflower. Just add a splash more stock or plant-based milk.
Absolutely - roasting the potatoes, cauliflower, and garlic before blending will give the soup a richer, deeper flavour.
Crusty bread, cheese toasties, or a simple green salad make great sides.
More recipes from the soup series
- Carrot and Pumpkin Soup
- Tomato Carrot Soup with Chicken Meatballs
- Dutch Oven Chicken Noodle Soup
Cauliflower potato leek soup
- Total Time: 40 minutes
- Yield: 4 1x
Description
A creamy soup made with potatoes, leeks, and cauliflower. This healthy recipe makes the perfect quick dinner, simple enough for weeknights but special enough for sharing.
Ingredients
- 1 tbsp butter
- 1 leek, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 300 g cauliflower, cut into florets
- 750 ml vegetable stock
- ½ cup cream
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Get Recipe Ingredients
Instructions
Sauté aromatics
In a large pot, melt the butter. Add the leek, onion, and garlic, cooking until softened and fragrant.
Add vegetables
Stir in the potatoes and cauliflower. Cook for 5 minutes, letting the flavours develop.
Simmer
Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Blend
Use a stick blender to purée the soup until smooth and creamy.
Finish
Stir in the cream and Dijon mustard. Season with salt and pepper to taste. Serve hot.
Notes
For a dairy-free version, replace butter with olive oil and cream with coconut milk.
The soup freezes well for up to 3 months. For best texture, add cream only after reheating.
Optional garnish: crispy candied bacon, croutons, or fresh herbs.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Modern Australian
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 7.3 g
- Sodium: 1108.6 mg
- Fat: 8.7 g
- Carbohydrates: 30.6 g
- Fiber: 5.2 g
- Protein: 4.6 g
- Cholesterol: 24.6 mg
