Creamy Potato, Leek and Cauliflower Soup – all you need is a few simple ingredients to make a lighter, dairy-free version of this classic, comfort soup.
Loaded potato soup is one of the ultimate comfort foods. What if I told you that you could easily make a delicious, homemade potato soup that’s rich and creamy but also dairy-free? This potato, leek and cauliflower soup recipe is made with healthy vegetables and creamy potatoes and without any butter, milk or heavy cream. It’s easy to prepare and perfect to load up with your favorite potato soup toppings.
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How to make creamy potato soup without dairy
Unlike most potato soups, this version is completely vegan. No butter, no milk, no cream. It’s a healthy, nutritious base that’s full of flavor. I still can’t believe that this level of creaminess is achievable without any dairy whatsoever!
The creamy texture of this potato soup comes from using Yukon Gold potatoes. Yukon Golds are thin skinned with a yellow flesh and a naturally creamy texture and buttery flavor. They are absolutely perfect for this potato soup recipe.
This homemade potato soup is really easy to make in just a few steps:
1. Prepare the potatoes and clean the leeks
Start by cleaning the leeks. Chop off the tough, dark green tops and the root end. You only want to eat the white and light green parts. Slice leeks lengthwise down the middle and then thinly slice them into ¼ inch thick half-moon shapes. Leeks can be fairly sandy, so be sure to rinse them thoroughly in cold water. Fill a big bowl with water, add the leeks and then agitate them with your hands to free any dirt and then strain through a colander. Repeat the process 2-3 times.
Peel and cut the potatoes into one inch chunks.
Peel and mince garlic cloves.
2. Cook the vegetables
Add a bit of olive oil to a heavy bottom pot or dutch oven. Start by sautéing the leeks for about 5-8 minutes until completely softened. Then add in the garlic and seasonings and cook for an additional minute until fragrant. Add in the potatoes, frozen cauliflower and vegetable broth and simmer for 30 minutes.
3. Puree the soup
Puree the soup with an immersion blender until completely smooth. If using a regular blender, let it cool down a bit and puree in small batches. Add back into pot to reheat.
4. Season and serve with favorite potato soup toppings
Check for seasoning and add salt and pepper to taste. Serve with favorite potato soup toppings!
The best toppings for Potato, Leek & Cauliflower Soup
The base of this soup is vegan, making it the perfect canvas for anyone to load it up with their favorite potato soup toppings. My favorites are:
Half and half or heavy cream (a swirl of coconut milk or cream would also be delicious!)
Drizzle of good olive oil
Can you freeze this Potato, Leek & Cauliflower Soup?
Yes. This recipe freezes like a dream. Allow the soup to cool completely before transferring to freezer safe containers. I love these Souper Cubes for freezing individual portions of soups and stews for meal prep.
Leftovers store well in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop before serving.
More delicious soup ideas:
A rich and comforting creamy Potato, Leek & Cauliflower Soup that’s also dairy-free. Full of vegetables, all you need is a few simple ingredients to make a lighter version of classic, comfort potato soup.
- 2 tbsp olive oil
- 4 large leeks
- 1 ½ lbs Yukon Gold potatoes
- 3 cups frozen cauliflower (12oz bag)
- 4 cups vegetable broth
- 4–6 cloves garlic, minced
- 2 tsp thyme or Italian seasonings
- 1 tsp salt
- more salt and pepper to taste
- Favorite toppings – bacon, cheddar cheese, chives, croutons, half and half or heavy cream, coconut milk, olive oil
- Clean leeks, peel and chop potatoes and mince garlic.
- Heat olive oil in a heavy bottom pot or dutch oven over medium heat. Add leeks and cook for 5-8 minutes until completely soft.
- Add in garlic, salt and thyme or Italian seasoning and cook for an additional minute or two until very fragrant.
- Add in potatoes, cauliflower and veggie broth and bring to a boil.
- Turn heat down to medium low, cover and simmer for 30 minutes until vegetables are completely soft.
- Puree the soup until completely smooth and serve with favorite potato soup toppings.
If using a regular blender to puree the soup, let it cool for about 30 minutes and blend carefully in small batches. Add pureed soup back to the pot to reheat before serving.
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