Potato Leek Cauliflower Soup
Creamy potato leek cauliflower soup made with simple ingredients and is naturally lighter because of the cauliflower. Ready in under 30 minutes!
Servings: 8
Calories: 319kcal
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
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.
Nutrition
Serving: 1cup | Calories: 319kcal | Carbohydrates: 31g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 655mg | Potassium: 896mg | Fiber: 4g | Sugar: 6g | Vitamin A: 968IU | Vitamin C: 58mg | Calcium: 221mg | Iron: 2mg
