When fall hits the air, my family starts craving my Potato Leek Soup Recipe. It’s so delicious, decadent and creamy, but wait there’s NO cream!? That’s right folks! No cream! It get’s its silkiness from a secret ingredient…cauliflower.
For a step-by-step tutorial you can watch my recipe video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s Free) and new videos post each Saturday!
I’m convinced cauliflower is a “wonder vegetable”. There’s just so much you can do with it! It’s a chameleon that can take on so many different flavors and textures depending on what you do with it.
And one of my favorite things to do with it is put it in soups as a replacement for cream. It’s the most genius little trick.
Once cooked and pureed cauliflower has the most incredible texture, which is really why I like to use it, because that’s really all it does. There isn’t much flavor it brings, which is OK because the leeks, celery, onions and garlic takes care of that, it’s real purpose is to deliver the texture.
Topped with some freshly snipped chives and garlic croutons, this soup is a fantastic first course for a dinner party but also makes a terrific weeknight meal or lunch. For a little more substance you could also add some pulled rotisserie chicken and some frozen peas, this is typically how I serve it during the week to my family. I hope you enjoy!xx
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I’m often asked where I purchased these soup bowls. The funny story about these bowls is that I carried all 8 of them back from France one summer, wrapped up in t-shirts and shoved into a backpack which sat in my lap for 11 hours! These days the TSA would never allow for such foolishness, but back then I only had to convince my husband that is was a great idea! Looking back I can’t help but laugh at the things I used to cart home from my travels. A dozen champagne flutes, over-sized soup tureens, terra cotta pitchers and platters the size of a human torso, you name it! Knowing I would never be allowed to do these things now, these pieces have even greater meaning for me.
But, do not despair, I have found a similar style on Amazon that will save you the trip and the hassle of carting them back from France! Ha! Happy Cooking! xx Beth
- 2 tbsp (30 ml) olive oil
- 1 yellow onion
- 2 stalks celery, chopped
- 4 leeks, white parts only
- 2 garlic cloves, chopped
- 2 russet potatoes, peeled and cubed
- ½ cup (75 g) of cauliflower
- 4 cups (950 ml) of chicken broth
- 1 tsp (6 g) salt
- ¼ tsp (1.5 g) pepper
- 2 tbsp (30 ml) chives, minced
- for croutons:
- 1 small baguette, sliced and chopped (about 2 cups)
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, minced
- salt and pepper to taste
- In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.
- Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
- For the croutons:
- Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
- Top soup with freshly snipped chives and croutons.