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
If you’re craving a cozy, satisfying soup that doesn’t weigh you down, this creamy cauliflower leek soup delivers big flavor and checks all the boxes. Inspired by my classic Potato Leek Soup but I swapped out the potatoes for cauliflower to keep things low-carb and veggie-rich. This one-pot recipe comes together in 30 minutes and is loaded with fiber (about 5 g per serving) and veggies (hello, cup + of cauliflower and leeks!). It’s ideal for a busy weeknight or a make-ahead lunch, and yes — it freezes beautifully. Whether you’re cooking for yourself or feeding the family, this one’s going to be a go-to. Serve it as a starter or with a salad and sandwich.
Why This Works
I grew up eating soup with dinner as a starter almost every night! Light soups like this were an easy, affordable way to get us kids to eat our veggies. More of my favorite creamy soups like this, try my Cream of Zucchini Soup, and Cream of Carrot Ginger Soup.
- Veggie-first comfort: The combo of cauliflower + leeks creates a creamy texture without heavy cream or potatoes—keeping it lighter yet satisfying.
- High-fiber: With 5 g fiber per serving, it supports digestion and keeps you fuller longer!
- Weeknight-friendly: Just one pot, 30 minutes start to finish—perfect for busy evenings.
- Make-ahead magic: Leftovers freeze and reheat easily, making it a smart choice for batch cooking.
- Flexible for diets: Easily made gluten-free or dairy-free with simple swaps—great for your diverse audience.
Ingredients You’ll Need
Here’s everything you need to make this simple, veggie-packed soup, plus why each ingredient matters. See recipe card below for measurements.
- Cauliflower – One medium head, chopped small so it cooks faster and blends silky-smooth.
- Leeks – Give the soup a mild, sweet onion flavor. Make sure to clean them well (they can hide dirt between the layers!).
- Butter or olive oil – For sautéing and building flavor.
- Flour – Just a tablespoon to slightly thicken the soup (optional—gluten-free flour also works).
- Chicken or vegetable broth – Use low-sodium to control the salt.
- Salt & pepper – Season to taste.
Variations:
- Add Bay leaf – Adds subtle savory flavor as it simmers.
- Add Garlic – for more depth and warmth.
How To Make Cauliflower Leek Soup
- Prepare the leeks: Slice the white and light green parts thinly.
Pro Tip: Leeks hold onto sand—slice first, then rinse in a bowl of water to remove any grit. - Sauté the leeks: Melt the butter in a large pot and cook the leeks until soft and fragrant.
- Add flour: Stir in the flour to coat the leeks—it lightly thickens the soup without making it heavy.
- Add cauliflower and broth: Add the chopped cauliflower, broth, salt, and pepper.
- Simmer: Cover and cook until the cauliflower is tender, about 20–25 minutes.
- Blend: Remove from heat and carefully puree the soup using an immersion blender until smooth. Taste and adjust seasoning.
- Serve: Ladle into bowls and add freshly cracked pepper on top if you’d like.
Variations
- Dairy-free: Swap butter for vegan butter or olive oil.
- Vegan: Use vegetable broth + vegan butter.
- Gluten-free: Use gluten-free flour
- Lower-sodium: Use low-sodium broth and add salt to taste.
- Extra creamy: Add a splash of milk, half-and-half, or a spoonful of Greek yogurt after blending.
- Protein boost: Stir in Greek yogurt after blending to keep it smooth. Or add white beans (then blend into the soup)
Storage
- Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat. Thin with a little broth if needed.
Serving Suggestions
Pair this cozy soup with:
More Creamy Soup Recipes You Will Love
- Cream of Mushroom Soup
- Cream of Chicken and Mushroom Soup
- Cream of Asparagus Soup
- Dad’s Creamy Cauliflower Soup
- Cream of Broccoli Soup
Cauliflower Leek Soup
Ingredients
- 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)
Instructions
- 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.
