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Leek, Cauliflower, and Potato Soup



  • 6 Yukon Gold Potatoes
  • 3 Large Leeks
  • 1 Head of Cauliflower
  • 3 Garlic Cloves
  • 6 Cups of Broth (mushroom base recommended)
  • 2 Teaspoons Garlic Powder
  • Salt and Pepper to taste
  • 2 Tablespoons Avocado or Olive Oil


1. Prepare the Ingredients:

  • Begin by boiling a large pot of water, filling it halfway. Once boiling, add the Yukon Gold potatoes. Reduce the heat to medium and cook for 30 to 35 minutes or until the potatoes are fork-tender. Reserve one cup of the potato water and strain the rest. Set the potatoes aside.

2. Cooking the Soup:

  • In the same large pot, heat the avocado or olive oil over medium heat. Add chopped leeks, cauliflower, and garlic. Sauté for about 10 minutes until the vegetables are tender.
  • Pour in the 6 cups of broth and let the mixture simmer for 15 minutes.
  • Add the cooked potatoes to the pot and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
  • Season the soup with garlic powder, salt, and pepper to taste.

3. Adjusting Consistency and Serving:

  • If the soup is too thick, gradually add the reserved potato water, about 1/2 cup at a time, until reaching your desired consistency.
  • Serve the creamy potato leek cauliflower soup hot, accompanied by warm bread for a comforting meal.
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