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Creamy Cauliflower Potato Leek Soup

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"One of my favorite food memories is making Vichyssoise with my Grammy for New Year's Eve. She made this traditional French potato and leek soup with all the rich goodness of cream. For the Dr. Yum website, we created a vegan version of this soup by adding cauliflower and using coconut milk for that rich, creamy feel. I hope this will be a favorite for your family." - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen

Ingredients

Food
Amt
Units
Prep
Notes
2 tablespoons olive oil
olive oil
2
tablespoons
1 small onion, diced
onion
1
small
diced
3 large leeks, thinly sliced (white and light green part only)
leeks
3
large
thinly sliced
white and light green part only
5 medium russet potatoes, peeled and chopped
russet potatoes
5
medium
peeled and chopped
chopped cauliflower
2
cups
4 cloves garlic, minced
garlic
4
cloves
minced
1 teaspoon salt
salt
1
teaspoon
½ teaspoon black pepper
black pepper
½
teaspoon
1½ teaspoons dried thyme
dried thyme
teaspoons
½ teaspoon dried rosemary
dried rosemary
½
teaspoon
½ teaspoon ground coriander
ground coriander
½
teaspoon
5 cups vegetable broth (low sodium)
vegetable broth
5
cups
low sodium
optional: 2 tablespoons lemon juice
optional: lemon juice
2
tablespoons
bay leaves
2
1-13.5 fl. oz. can coconut milk
coconut milk
1-13.5
fl. oz. can
optional: green onions (chopped)
optional: green onions
chopped
optional: grated cheddar cheese
optional: grated cheddar cheese

Method

In large bowl of water, soak sliced leeks to remove dirt. Drain leeks and lightly dry on a clean towel. In a large pot over medium heat, heat oil. Add leeks and onion to saute until softened, then add garlic and saute until fragrant. Add potatoes, cauliflower, salt, thyme, rosemary, and coriander and stir to combine. Add vegetable broth, bay leaf, and pepper. Increase heat to bring the mixture to a simmer. Reduce heat to low and cook for about 15 minutes, until potatoes are fork tender. Remove pot from heat and discard bay leaves. Stir in coconut milk and optional lemon juice. Using an immersion blender, blend until smooth and creamy. If needed, a regular blender can be used to blend the soup in small batches. Serve with fresh ground pepper and optional chopped green onions and grated cheese.

Babyfood Option:

Soups are a great way to introduce many flavors to a baby at once and it's easy to get to that "just right" consistency by blending. This soup is already pretty smooth but for a brand new eater you can blend a portion even smoother. Keep in mind this recipe includes dairy, one of the high allergen foods that can be introduced early to babies. If you have concerns about introduction of dairy for any reason, talk to your pediatrician.

Prep time
20 min
Cook time
30 min
Yields/Serves:
8
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I love the creaminess and it tastes fulfilling!” —Trina, a grown up
😫😟😐😀😍 “So smooth and yummy!” —Katie, a grown up
😫😟😐😀😍 “Love the rich potato flavor and creamy texture!” —Laura, a grown up