Creamy potato leek cauliflower soup made with simple ingredients and is naturally lighter because of the cauliflower. Ready in under 30 minutes!
This shire inspired soup is my favorite paired with herb & cheese irish soda bread or cheesy garlic biscuits, because they're both cheesy and crusty and delicious. A cheese toasty would be great too!
Cheesy potato cauliflower soup freezes really well, which is a huge plus. I like to make a double batch and freeze some for later! I also try to have frozen chicken bone broth on hand to make soup like this or creamy chicken wild rice soup, another super hobbity cold weather soup we love.
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Why You'll Love This Recipe
- Taste: You can taste the potato, cheese, mild leek flavor, and just a little cauliflower. It's delicious made smooth, but we love it more with some texture to it.
- Ease: Slow cooker version is easiest, just set it and forget it! Stove top is also pretty simple and beginner friendly.
- Time: It's pretty quick! About 10 minutes to prep the veggies and seasonings, and 20-25 to cook. About 30 minutes total.
🛒 Key Ingredients
- Chicken Broth - I like to make this with some frozen homemade chicken bone broth, but when I don't have any on hand it's super easy to make with chicken bouillon and water or store bought chicken broth!
- Potatoes - Russet or Idaho work really well for this soup, although yukon gold would also be nice.
- Chicken broth - can be low sodium, homemade, or store bought.
- Milk - I use whole milk to help the soup be creamy but not too rich.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Milk - can be substituted with coconut milk or unsweetened oat or almond milk. It will have a slightly different flavor, but still be delicious!
- Cream cheese - vegan cream cheese or sour cream would work well.
- Chicken Broth & bouillon - switch out for vegetable broth to be vegetarian friendly.
🧑🍳 Instructions
- Step 1. In a large pot, melt butter and saute chopped leek until soft, about 5 minutes.
- Step 2. Add cauliflower florets, chopped potatoes, garlic powder, chicken bouillon, black pepper, and salt.
- Step 3. Add in the chicken broth. Simmer on medium heat for 20 minutes, until potatoes and cauliflower are tender.
- Step 4. Remove from heat and use immersion blender or potato masher and blend until mostly smooth, I like a few chunks left. You can also spoon into a heat compatible blender and blend until smooth.
- Step 5. Stir in cheddar cheese and cream cheese until melted.
- Step 6. Stir in milk last. Add more salt if needed to taste. Add alll the yummy toppings! Bacon bits, chopped green onion, cheddar cheese, cracked pepper, etc.
PRO TIP: You can use an immersion blender recipe out of convenience but I've also used a potato masher for a chunkier soup, and my blender for a more smooth-textured soup.
📌 Troubleshooting
- Too thin: add a slurry (cornstarch + milk) or extra potato mashed in.
- Too thick: add broth or milk slowly until you get your preferred consistency.
- Bland: add in a little salt, fresh cracked pepper, or garlic to boost flavor. I also like to add a little chicken bouillon for more flavor as well.
❓Frequently Asked Questions
Yes you can! Here are a few ways to make your dairy-free soup dreams happen. It may impact flavor or texture.
- Use more chicken or vegetable broth in place of dairy.
-Use unsweetened plant based milk
- Use vegan cream cheese
Yes! Crockpot/slow cooker and Instant Pot instructions are in the section below.
🥣 Slow Cooker & Instant Pot Instructions
Slow Cooker Instructions: Follow recipe instructions listed below, in a slow cooker and cook on high for 4-5 hours. Blend with an immersion blender or in a regular blender that is heat safe in portions until soup is desired consistency.
Instant Pot Instructions: Follow recipe instructions listed below MINUS the dairy. in a pressure cooker. Cook on high pressure for 10 minutes, then quick release. Add in butter, cream cheese, cheddar cheese, and milk and blend using an immersion blender or heat safe blender.
🍽️ Serving Ideas
- Bread - a nice loaf of easy french bread, a basket of homemade yeast rolls, or a few sourdough discard biscuits, or buttery sourdough discard cornbread can't go amiss with soup.
- Salad - a vibrant golden beet salad, or simple lemon caesar salad with chicken would be amazing with this soup!
- Veggies - super easy glazed carrots with brown sugar and honey, a pan of green beans with bacon and onion, or cheesy baked asparagus, would be pretty easy to add and make this muy elegante.
🍲 More Delicious Soup Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Potato Leek Cauliflower Soup
Ingredients
- ¼ cup salted butter
- 2 cups chopped leek (1 leek, 185 g)
- 1 head cauliflower cut into small florets, 4-5 cups
- 4 medium russet potatoes peeled and cut into 1 inch pieces about 4 cups
- 1 Tablespoon garlic powder
- 1 teaspoon chicken bouillon
- ½ teaspoon black pepper
- 1½ teaspoons salt, to taste
- 3 cups chicken broth
- 1 cup shredded cheddar cheese 71 g
- 4 oz. cream cheese
- 1½ cups whole milk
- optional toppings: green onion, bacon bits, cheddar cheese
Instructions
- In a large pot, melt butter and saute chopped leek until soft.¼ cup salted butter, 2 cups chopped leek
- Add cauliflower florets, chopped potatoes, garlic powder, chicken bouillon, black pepper, and salt.1 head cauliflower, 4 medium russet potatoes peeled and cut into 1 inch pieces, 1 Tablespoon garlic powder, 1 teaspoon chicken bouillon , ½ teaspoon black pepper, 1½ teaspoons salt, to taste
- Add in the chicken broth. Simmer on medium heat for 20 minutes, until potatoes and cauliflower are tender. If making in a slow cooker, cook on high for 4-5 hours.3 cups chicken broth
- Remove from heat and use immersion blender or potato masher and blend until mostly smooth, I like a few chunks left. You can also spoon into a heat compatible blender and blend until smooth.
- Stir in cheddar cheese and cream cheese until melted. Stir in milk last. Add more salt if needed to taste.Optional toppings: shredded cheese, sour cream, bacon bits (bacon is everything), oyster crackers.1 cup shredded cheddar cheese, 4 oz. cream cheese
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Kyson says
Is easy to make and healthier than regular potato soup. To counteract that I put lots of bacon on top. It was amazing.