Cauliflower Potato & Leek soup

This nourishing cauliflower, potato, and leek soup is naturally creamy without any dairy and gets a hearty protein boost from red lentils.

Soup season might just be my favorite season, and this recipe is the kind of soul-warming comfort food I look forward to all year long. It’s a twist on the classic potato leek soup, with cauliflower for extra veggies and creaminess, plus lentils for that hearty, filling touch. The lentils melt right in without changing the flavor, giving the soup a velvety yet slightly chunky texture that feels like a hug in a bowl.

Everything comes together in one pot, making it easy enough for weeknights but special enough to serve to friends. I love pairing it with a golden, melty grilled cheese for dipping—but crispy bacon crumbles on top are a pretty irresistible option too.

Ingredients You’ll Need

This cauliflower, potato, and leek soup comes together with just a handful of simple, wholesome ingredients:

• Cauliflower: A small head (about 500g), cut into florets. No need to be precise—they’ll all soften and blend into the soup.
• Potatoes: Use starchy or all-rounder varieties like Sebago (common dirt-brushed), Russet, or Maris Piper. They break down beautifully as they cook, which means extra creaminess with less blending. Peeling is optional, but keep in mind Russet skins can darken the soup if left on.
• Leeks: You’ll need two, using only the white and light green parts. They bring a subtle sweetness compared to onions. If you’re in a pinch, swap for brown, white, or yellow onions.
• Red Split Lentils: The secret ingredient! They cook fast, break down easily, and add creaminess and protein. (Avoid green or brown lentils, which stay firm.)
• Broth: Vegetable broth keeps it light and plant-based, while chicken stock adds extra depth if you prefer.
• Garlic: A few cloves give warmth and a delicious aromatic base.
• Thyme: I love using fresh thyme for its bright flavour, but I always have dried thyme on hand, so it makes a great substitute. Just keep in mind it’s more potent, so use a little less.
• Butter: Adds a delicious rich flavor that makes cauliflower soup extra comforting, but olive oil works just as well for a dairy-free alternative.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Cauliflower, Potato, and Leek Soup

This cosy soup comes together in just a few simple steps:

Sauté the leeks: Heat a large Dutch oven or pot over medium heat. Melt the butter, then add the leeks. Cook until soft and lightly caramelized, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the veggies and lentils: Rinse the red lentils in a colander under cold water until the water runs clear, then drain well. Add the cauliflower florets, potatoes, rinsed lentils, thyme, salt, and pepper to the pot. Pour in the broth and stir to combine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes, until the potatoes and lentils are tender and beginning to fall apart.

Blend to your liking: Once the soup is cooked, remove from the heat. If you like, stir in a splash of milk for extra creaminess. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or blend it completely smooth if you prefer. (If using a countertop blender, work in batches and blend carefully to avoid splashes.)

Serve and enjoy: Ladle the soup into bowls and serve with a golden, melty grilled cheese toastie for dipping. Crispy bacon on top is optional—but delicious!

Tips & Variations

• Classic touch: Top with crispy chopped bacon.
• Make it creamier: Blend in a splash of coconut milk or heavy cream for extra richness.
• Add some greens: Stir in spinach or kale after blending for a boost of nutrients and color.
• Hearty upgrade: Mix in cooked grains (quinoa, brown rice, or white rice) and shredded chicken to turn it into a filling stew.

Storing Leftovers

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a saucepan on the stovetop until warmed through. This soup also freezes really well. I recommend portioning it into silicone muffin molds so you can easily defrost just what you need. Once cooled, place in the freezer and store for up to 6 months.

Recipe FAQ

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If you try this cauliflower, potato, and leek soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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