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This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It’s the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.
Cauliflower Leek Soup
More of my favorite creamy soups include Cream of Asparagus Leek Soup with Creme Fraiche, Cream of Zucchini Soup, and Cream of Carrot Ginger Soup.
I love cooking with leeks, they have a sweet, delicate flavor which is perfect for this soup. Before using leeks, it is essential to wash them well, as dirt usually collects between the layers. When using leeks, you’ll want to use the white and light green parts, I cut them right where the color changes to darker green.
Cauliflower Leek Soup
This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.
Yield: 5 servings
Serving Size: 1 1/3 cups
- 1 tbsp unsalted butter
- 1 tbsp all purpose flour, use ap gluten-free flour for GF
- 4 cups reduced sodium chicken or vegetable broth
- 1 bunch leeks, about 3 or 4 dark green stems removed
- 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
- kosher salt and fresh pepper to taste
- optional toppings: crumbled bacon, cheddar, scallions (extra)
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
- Coarsely chop them when washed.
- In a medium soup pot, melt butter and add flour on low flame.
- Using a wooden spoon, stir and cook 1 to 2 minutes.
- Add broth, leeks, and cauliflower and bring to a boil.
- Cover and simmer on low for about 20 minutes, until cauliflower is soft.
- Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
- Serve immediately.
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Makes about 8 cups.
Serving: 1 1/3 cups, Calories: 115 kcal, Carbohydrates: 20 g, Protein: 5.5 g, Fat: 3 g, Saturated Fat: 1.5 g, Cholesterol: 6 mg, Sodium: 511 mg, Fiber: 5 g, Sugar: 4 g
More Creamy Soup Recipes:
- Cream of Mushroom Soup
- Cream of Chicken and Mushroom Soup
- Cream of Asparagus Soup
- Cream of Lentil Soup
- Dad’s Creamy Cauliflower Soup
- Roasted Brussels Sprouts and Creamy Cauliflower Soup
- Cream of Broccoli Soup
- Creamy Broccoli Cheese Potato Soup
- Cream of Tomato Soup
- Cream of Corn Soup with Queso Fresco and Cilantro
- Creamy Potato Leek Soup
- Creamy Chicken Pot Pie Soup
- Creamy Turkey Pot Pie Soup
80 comments on “Cauliflower Leek Soup”
This is a great soup to use leftovers for! I made the soup as directed and then saw my husband’s leftover venison andouille, rice and mixed vegetables in the refrigerator. After blending the soup, I threw the leftovers in and it was fantastic! The andouille sausage really gave it a nice kick. I plan to use this as a soup base again in the future!
I made this Sunday to have through week for lunch. Absolutely delicious! And very filling. The only thing I did different was to lightly brown the leeks first in another pan. I can’t believe how good it is. Thank you. I love your recipes.
So good! I had Potato/Leek soup at a cafe in Paris and the taste and consistency of this soup was so similar to that soup that I sill can’t believe that it is made with cauliflower! Such a great recipe.
This soup was so easy to make and absolutely delicious!
I love this soup–easy to make and has a creamy quality and gentle depth of flavors. A favorite soup-Thank you
Beyond, beyond! I doubled the leeks to 8. I also added about 3 inches of chunk-width ginger, 10 shakes of Tamari sauce (soy), and 1/2 a head of garlic.
Can these recipes be adjusted for the instant pot?
Super good, healthy and easy! What more could you want! I add meat to make a meal. Delicious!
Where does the protein come from in this soup (without optional add-ins)
I love this soup! So healthy and filling.
I don’t like onions but this soup was delicious. It tasted nothing of onions. More like a potato soup texture. I don’t know it’s hard to explain but it’s delicious. Highly recommend giving this a try. It only cost me like $6 to make.
Nice easy recipe that’s easy to modify…thank you. I roasted the cauliflower first, with drizzle of olive oil and some garlic powder. I also didn’t use the butter or flower. I was going to use some Wondra to thicken but it fine once it was blended, probably due to the fact that I added extra cauliflower. Then I added a bag of frozen sweet corn after blending, no extra WWF points, just a little extra flavor and substance.
Does the WWFS point calculation of one count the bacon, cheese, and scallion on top? I’m assuming no? 🙁 Do you know how many points it would add? This looks delicious-I love LOVE your cream of zucchini soup from your Fast and Slow book!
No those are optional. Sorry I don’t have that info handy.
This is an AMAZING soup. I added 1 potato which didn’t throw the macros too much. I reserved about a cup of veggies prior to putting it my NutraBullet to purée. It just gives a little something to chew on. Added a dash of Cayenne and it tastes like a million dollar soup! ABSOLUTELY making again?
Can I use rice cauliflower?
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If I cooked this in an instant pot do you think 8 min on high pressure would be enough time
This soup is rich and very tasty.. I didn’t bother with flour. I softened the leeks in butter, added the cauliflower and vegetable stock. Cooked 20 mins and blended. Thick, warming with such a depth of flavour, it’s a remarkable soup!
Just made this and my husband and I loved it! It was surprisingly filling too which was perfect because we’d had a big lunch. I had my plain, my husband topped his with grated cheddar. Terrific both ways! I haven’t made a single thing from your site that my husband and I haven’ t absolutely loved!
This soup is amazing! I never thought pureed veggies could be this good. I was going for “tolerable” so I could get some veggies into my day. I couldn’t stop eating it, I had to stop after 3 cups because I was raving about it to my husband over the phone and wanted to make sure he got some too 😀 Thanks Gina, I have made dozens of your recipes and my family asks me to make them over and over. You are appreciated more than you realize, we have regained our health without sacrificing flavor. Can’t thank you enough.
Thank you Gina!
I just made this soup. I did not use flour.
I did use some curry, turmeric and a little cayenne pepper.
I reserved some cauliflower pieces than blen everything in my vitamin.
Put back pieces of cauliflower in the mix. Cook some firm tofu in the oven.
And put in my soup as my source of protein.
I think the smart points are off. When I entered the info into my WW app, it said 3 sp, not 1. Maybe the sp are switched with the points +??
Are you using recipe builder or the calculator?
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Could you make this in a slow cooker?
I haven’t tested so not sure if the results will taste the same.
Trying this tonight, but when I enter all the info into the WW calculator, using 1 g of sat fat as a guess, it comes out to 4 smartphones. Still really low, but not 1 sp. 🙁
Made it and loved it! Such a quick, healthy recipe- I will be making it again and again!!! Thanks!
I don’t believe the NI for this one is correct….I plugged it into MFP using (1 cup for the chopped leeks) and it came out to 79 calories and 11.7g carbs using 5 servings. I checked it out because I was surprised to see a soup that is basically leeks and cauliflower be 20g of carbs per serving.
Thanks I will recheck!
So I checked and the NI listed is correct.
Ok thanks for re-checking. Normally MFP is pretty close to the calorie counts you list.
I bumped the leeks up to 2 cups (I’m not sure how much 3-4 leeks sliced yields?) and its still coming out to 89 cals for 5 servings.
I’m not sure where its going wrong
1 TBS butter-102 cals, 1 tbs flour-28 cals, 1.5 lbs cauliflower0170 cals, 4 cups low sodium chicken broth-40 cals, 2 cups leeks is 108, That is the breakdown from MFP
Has anyone tried freezing the leftovers?
This is my favorite soup by far! My boyfriend and I pair this with a French baguette and wine for an easy simple feel-good meal.
About how many cups do you think the leeks equal? Trader Joes sells frozen leeks which I love to use when I am in need of making a quick dinner. However, I am not sure how many leeks are in one package since they are already cut,
What about using frozen cauliflower?
Love it!! I added about 3 oz of Trader Joe's Grilled Chicken Strips that I seasoned with chipotle which only added 1 smart point!!
Fantastic and super easy! A new favourite in our household
This soup has become one of my faves. It tastes like baked potato soup but with none of the guilt!
I just got your new cookbook and didn't see this recipe in it–unless I missed it! Yet one more thing to do with cauliflower which I love! Such a great and versatile veggie! Love the new cookbook!
This soup freezes extremely well.
Anyone add onion into the mix ?
Leeks are onions…
I made this and I can't wait to make it again… Only change I made was I used frozen cauliflower.
Great recipe. Soup is delicious!
This was insane! It was delicious, filling, easy and fast. What more could you want? Your recipes are fantastic!
Made this tonight, and it is DELICIOUS!!! I topped it with a little cheddar, bacon bits and scallions. I can't believe that a recipe this simple could taste so good. Can't wait to make it again. It was fun having an opportunity to use my immersion blender.
This is one of the best and easiest soups I have ever made. Light but still very flavourful. I opted for croutons for topping since I am on a pretty strict diet – a bit better than bacon/cheese even though both would taste awesome with this soup! 😉 I, too, used a blender instead of an immersion blender. Worked perfectly. It's still so smooth it's almost like I strained it.
I just made this and it is DELICIOUS!!!
This soup looks amazing! I can't wait to try it. I love cauliflower.
Can you use chicken stock instead of chicken broth? Or does it change the flavor too much?
Made this last night for dinner and it was great. Will be having it again for a few lunches. So easy. I don't have an immersion blender so I just stuck it in my regular blender. Yum!
do the leeks help temper the cauliflower flavor? I find that the only way we can tolerate the cauliflower dishes is to mix them half and half with potato, which kind of defeats the purpose.
I'm going to try roasting the cauliflower in a tiny bit of olive oil first to sweeten the cauliflower some, because I feel the same way.
On my "to make list"…thanks
Grand'ma trick :
Instead of flour, you can use a zucchini or a medium potato to thicken the soup.
I love your blog !
YUMMY! Every time I make one of your dishes, it is an instant family favorite (even with my picky eaters) The weather is calling for soup and this will be perfect. Thanks for all the great recipes!
I never have unsalted butter on hand. Is there a reason it needs to be unsalted?I always wonder, especially in other recipes that call for salt.
Making this right now! I love soups and invested in a lunch crock last year.
It looks good, but not sure if I would actually like the taste since I don't like cauliflower!
Lovely! Can’t wait for the updated crust recipe.
I love the look of this soup…I've never cooked with leeks before, but I think this would be a great place to start!
I love the sweetness that leek holds, never lets you down 😀 And this soup looks amazing, so rich and creamy, mmmm ^ ^
We made something relatively similar on our website just a week ago. Delicious and light. We did use other ingredients to add to the flavor, but definitely a great concept.
Looks super delicious and warming Gina!
Can you make this without an immersion blender?
Couldn't I use my vitamix for this?
I used my blender…worked great.
Yes, you can pour the soup into a blender and blend that way!!
You can also use a potato masher…use in pot you cooked it in…saves trouble and works great.
this looks so nice! i love these kind of soups where i can just feel the nutrients :))
This looks so good! I've been making a cauliflower potato recipe which I LOVE, and I just happen to have a bunch of leeks in the fridge, perfect timing! So psyched to make this!
This looks fabulous and so healthy! I love the use of leeks…thanks for sharing!
Leeks really do have an amazing flavor and this soup reminds me that I really need to cook with them more often. It looks wonderful, Gina!
This soup looks amazing! We love the recipes on your blog so much!