Creamy potato, leek and cauliflower soup made from simple ingredients. The cauliflower lightens the soup while still leaving it rich and comforting. Ready in under 30 minutes.
This shire-inspired soup is great with a crusty, cheesy bread or savory biscuits. It also freezes well — make a double batch and save some for later. If you like, keep frozen chicken bone broth on hand to make this or other creamy soups quickly.
Why You’ll Love This Recipe
- Taste: Potato and cheddar give comforting creaminess, the leek offers a mild onion note, and cauliflower keeps the soup lighter while adding body.
- Ease: Easy on the stovetop and even easier in a slow cooker — set it and forget it.
- Time: About 10 minutes to prep and 20–25 minutes to cook — roughly 30 minutes total.
Key Ingredients
- Chicken broth: Homemade, low-sodium, or store-bought—use vegetable broth to make the soup vegetarian.
- Potatoes: Russet or Idaho work well; Yukon Gold is a good alternative.
- Cauliflower: Adds volume and lightness; use a medium head cut into florets.
- Milk: Whole milk keeps the soup creamy without being overly rich; plant milks can be used for a dairy-free version.
See the recipe card below for full ingredient amounts.
Substitutions & Variations
- Milk: Swap with unsweetened oat, almond, or coconut milk for a dairy-free option.
- Cream cheese: Substitute with vegan cream cheese or sour cream to change texture and flavor.
- Broth: Use vegetable broth and omit dairy to make the recipe vegetarian or vegan-friendly (use vegan cheese or omit cheese).
Instructions
- Step 1: In a large pot, melt the butter and sauté the chopped leek over medium heat until soft, about 5 minutes.
- Step 2: Add cauliflower florets, chopped potatoes, garlic powder, chicken bouillon, black pepper, and salt.
- Step 3: Add the chicken broth and bring to a simmer. Cook on medium for about 20 minutes, until potatoes and cauliflower are tender.
- Step 4: Remove from heat and blend. Use an immersion blender for a mostly smooth texture (leave a few chunks if you prefer), or mash with a potato masher. You can also blend in batches in a heat-safe blender.
- Step 5: Stir in shredded cheddar and cream cheese until melted and evenly incorporated.
- Step 6: Stir in the milk last. Taste and adjust salt and pepper. Serve with toppings like chopped green onion, bacon bits, extra cheddar, or cracked black pepper.
Pro tip: Use an immersion blender for convenience, a potato masher for a chunkier texture, or a blender for a silky-smooth finish.
Troubleshooting
- Too thin: Thicken with a cornstarch slurry (cornstarch + a little milk) or mash and return extra potato to the pot.
- Too thick: Thin gradually with additional broth or milk until you reach the desired consistency.
- Bland: Add salt, fresh cracked pepper, a touch of garlic, or a bit more chicken bouillon to boost flavor.
Frequently Asked Questions
Yes. Replace milk with unsweetened plant milk, use vegetable broth, and swap cream cheese and cheddar for vegan alternatives or omit cheese entirely. Flavor and texture will change slightly.
Yes. Slow cooker: cook on high 4–5 hours and blend before serving. Instant Pot: omit dairy while pressure cooking, cook 10 minutes on high, quick release, then add dairy and blend.
Slow Cooker & Instant Pot Instructions
Slow cooker: Follow the ingredient and prep steps, transfer to the slow cooker, and cook on high 4–5 hours. Blend to desired texture before serving.
Instant Pot: Omit dairy and follow the recipe to the point of simmering. Pressure cook on high for 10 minutes, quick release, then add butter, cheeses, and milk and blend.
Serving Ideas
- Bread: Serve with crusty French bread, warm rolls, or biscuits for dipping.
- Salad: A simple green salad or a citrusy slaw makes a bright contrast to the creamy soup.
- Veggies: Roasted asparagus, glazed carrots, or green beans pair nicely for a heartier meal.
More Delicious Soup Recipes
Green Chile Posole with Chicken-
Creamy Chicken Wild Rice Soup
-
Homemade Tomato Soup with Canned Tomatoes
-
Crockpot Turkey Chili
Did you make this? Leave a star rating and a comment on the recipe card. Feedback helps other readers and is much appreciated.
Printable Recipe
Potato Leek Cauliflower Soup
Ingredients
- ¼ cup salted butter
- 2 cups chopped leek (about 1 leek, 185 g)
- 1 head cauliflower, cut into small florets (4–5 cups)
- 4 medium russet potatoes, peeled and cut into 1-inch pieces (about 4 cups)
- 1 Tablespoon garlic powder
- 1 teaspoon chicken bouillon
- ½ teaspoon black pepper
- 1½ teaspoons salt, to taste
- 3 cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese (about 71 g)
- 4 oz cream cheese
- 1½ cups whole milk (or plant-based milk)
- Optional toppings: green onion, bacon bits, extra cheddar
Instructions
- In a large pot, melt butter and sauté chopped leek until soft.
- Add cauliflower florets, chopped potatoes, garlic powder, chicken bouillon, black pepper, and salt.
- Add the chicken broth, bring to a simmer, and cook on medium for 20 minutes or until vegetables are tender. (Slow cooker: cook on high 4–5 hours.)
- Remove from heat and blend with an immersion blender or mash with a potato masher until mostly smooth. For an ultra-smooth texture, blend in batches in a heat-safe blender.
- Stir in shredded cheddar and cream cheese until melted, then stir in the milk. Adjust seasoning and add optional toppings before serving.
Notes
Slow Cooker: Follow the prep steps, add to a slow cooker, and cook on high 4–5 hours. Blend to desired texture before serving.
Instant Pot: Omit dairy while pressure cooking. Cook on high pressure 10 minutes, quick release, then add butter, cheeses and milk and blend.
Nutrition
Calories: 319 kcal
Carbohydrates: 31 g
Protein: 12 g
Fat: 18 g
Sodium: 655 mg
Hi, I’m Sara!
Registered nurse by day and food blogger on weekends. I love testing recipes and sharing approachable, cozy food ideas.