Quick Facts
Time: 40 minutes total • Yield: 4–6 bowls • Skill: Easy • Method: One-pot, blended • Diet: Vegan, GF, DF
Introduction
Vegetable soup doesn’t have to mean chunky or thin—this version is silky, satisfying, and weeknight-fast. In 40 minutes, cauliflower, potato, and leek transform into a velvety bowl with gentle sweetness from the leeks, body from the potatoes, and a clean finish that’s lovely hot or cold. The texture is plush but light, the flavor balanced with peppery top notes and fresh chives. If you’re cooking for a family, meal-prepping lunches, or just craving something comforting yet fresh, this vegan vichyssoise-style soup checks all the boxes without fuss.
If you love cozy bowls like this, browse more vegetable soup recipes for weeknights.
Why You’ll Love It
- Weeknight-easy: Minimal prep, clear timing.
- Flexible: Swap what’s in your crisper without losing the vibe.
- Balanced flavor: Sweet leeks, earthy potato/cauliflower, bright finish.
- Great leftovers: Chills beautifully; reheat without splitting.
Easy Vegetable Soup: Cauliflower Potato Leek (One-Pot, 40 Minutes)
- Total Time: 40 minutes
- Yield: 4–6 bowls
Description
A silky, weeknight-fast vegetable soup with leeks, cauliflower, and potato for body and gentle sweetness. Blends ultra-smooth (immersion or countertop) and finishes bright with lemon and chives. Naturally vegan, gluten-free, and great hot or chilled.
Ingredients
2 tbsp olive oil
3 medium leeks, white & light green parts, halved and sliced (about 4 cups)
3 cloves garlic, minced
1 medium head cauliflower, small florets (about 6 cups / ~1½ lb)
2 medium Yukon gold potatoes, peeled, ¾-inch dice (about 2½–3 cups)
5 cups low-sodium vegetable broth (plus more to thin)
1 bay leaf
½ tsp fine sea salt, plus more to taste
½ tsp freshly ground black pepper, plus more for serving
1–2 tsp fresh lemon juice, to finish
2 tbsp chopped chives, for serving
Optional: thin fried leek ribbons or a drizzle of olive oil
Instructions
Sweat leeks. Warm oil in a heavy 4–6 qt pot over medium. Add leeks and ½ tsp salt; cook 6–8 min until tender and glossy, not browned.
Bloom garlic. Stir in garlic 30–45 sec until fragrant.
Simmer. Add cauliflower, potatoes, bay leaf, pepper, and broth. Bring to a lively simmer, reduce to medium-low, partially cover, and cook 15–18 min until vegetables are fully tender. Remove bay leaf.
Blend. Use an immersion blender until smooth and pourable (or blend in batches until glossy).
Adjust. Thin with hot broth/water if needed. Stir in 1–2 tsp lemon juice; taste and adjust salt/pepper.
Finish & serve. Ladle into bowls; top with chives, black pepper, and optional fried leeks or olive oil. Serve hot—or chill 2–3 hours for a vichyssoise-style bowl.
Notes
What each ingredient does: Leeks add gentle sweetness; cauliflower + potato give creamy body; lemon/chives brighten at the end.
Must-haves: Leeks, potato, cauliflower, broth. Others are flexible.
Substitutions: Leeks → sweet onions; part of cauliflower → turnip; Yukon → russet; olive oil → avocado oil.
Diet swaps: Already vegan/GF/DF. For low-fat, sauté with a splash of broth.
Make-ahead: Prep veg 1 day ahead. Keeps 3–4 days chilled; up to 3 months frozen. Reheat gently and thin as needed.
Pro tip: Keep leeks blond (not browned) for a clean, sweet base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, blended
- Cuisine: French-inspired
Ingredients
- 2 tbsp olive oil
- 3 medium leeks, white and light green parts only, halved lengthwise and sliced (about 4 cups)
- 3 cloves garlic, minced
- 1 medium head cauliflower, cut into small florets (about 6 cups / ~1½ lb)
- 2 medium Yukon gold potatoes, peeled and diced ¾-inch (about 2½–3 cups)
- 5 cups low-sodium vegetable broth (plus more to thin)
- 1 bay leaf
- ½ tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more for serving
- 1–2 tsp fresh lemon juice, to finish
- 2 tbsp chopped chives, for serving
- Optional garnish: thin fried leek ribbons or a drizzle of olive oil
What each ingredient does:
Olive oil: softens aromatics and carries flavor.
Leeks: gentle sweetness and classic “vichyssoise” aroma.
Garlic: savory backbone.
Cauliflower: adds creaminess without dairy.
Potatoes: body and silkiness after blending.
Vegetable broth: seasoning base and volume.
Bay leaf: subtle herbal depth.
Salt/pepper: clarity and warmth.
Lemon juice: lifts and brightens at the end.
Chives/olive oil: fresh bite and sheen.
Must-have vs. flexible: Leeks, potato, cauliflower, broth are musts. Lemon/chives/garnishes are flexible.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Swap leeks for sweet onions or a mix of shallots and celery.
- Vegetables: Add parsnips for sweetness or swap part of the cauliflower for turnip for a gentle peppery edge.
- Starch: Yukon golds blend silkier than russets, but russets work; for ultra-light, reduce potato slightly.
- Fats: Olive oil can be replaced with avocado oil.
- Diet swaps: Already vegan/GF/DF. For ultra-low-fat, sauté leeks with a splash of broth.
- Time savers: Use pre-cut cauliflower florets and pre-sliced leeks (rinse well). Frozen cauliflower florets work fine—add 2–3 extra minutes of simmer.
Equipment Notes
- Required: Heavy 4–6 qt pot or Dutch oven; blender (immersion or countertop).
- Nice-to-have: Fine-mesh strainer for extra-smooth texture.
- Size notes: A 5–6 qt pot handles the volume comfortably.
- Cleanup tips: Rinse leeks in a bowl of water to remove grit; line your counter with a cutting mat for tidy transfers.
Step-by-Step
- Prep the aromatics: Slice and rinse leeks well; measure spices. Keeping mise en place tidy speeds everything up.
- Sweat leeks: Warm olive oil over medium. Add leeks, ½ tsp salt. Cook 6–8 minutes until tender and glossy, not browned—this preserves their sweetness.
- Bloom garlic: Stir in garlic for 30–45 seconds until fragrant; don’t let it color.
- Add veg & broth: Add cauliflower, potatoes, bay leaf, pepper, and broth. Bring to a lively simmer.
- Simmer to tender: Reduce to medium-low; cover partially and simmer 15–18 minutes until potatoes are fork-tender and cauliflower breaks apart easily.
- Fish out the bay: Remove bay leaf.
- Blend: Use an immersion blender directly in the pot for a smooth, pourable texture. For ultra-silky, transfer to a countertop blender in batches and blend 30–60 seconds until glossy.
- Adjust: If too thick, add a splash of hot broth or water. Stir in 1–2 tsp lemon juice; taste for salt/pepper.
- Finish & serve: Ladle into bowls. Top with chives, black pepper, and a few crisped leek ribbons or a drizzle of olive oil. Serve hot—or chill 2–3 hours for a cool, vichyssoise-style bowl.
Doneness cues: Vegetables should be fully tender; blended soup should fall in a thick, silky ribbon from a ladle.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice leeks and chop cauliflower/potatoes 1 day ahead; store separately.
- Fridge: Keeps 3–4 days in an airtight container; texture may thicken—thin with broth when reheating.
- Freeze: Up to 3 months; freeze flat in bags for quick thawing. Re-blend after thaw if slightly separated.
- Reheat: Gentle heat on the stove; add a splash of broth or water and a small squeeze of lemon to revive.
How to Lighten / Make It Creamy
- Lighten: Sauté with broth instead of oil; add extra cauliflower and reduce potato slightly.
- Extra-creamy: Blend an extra minute for aeration; add 2–3 tbsp unsweetened plant yogurt off heat for tangy body. Temper by stirring in a little hot soup first to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: Fried leek ribbons, toasted pumpkin seeds, or crispy shallots.
Fresh: Chives, parsley, or thinly sliced green onions.
Tang/Heat: Lemon zest, white wine vinegar, chili flakes, or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm crusty bread, garlicky green beans, or a crisp green salad with lemon vinaigrette. For drinks, try sparkling water with lemon or a light-bodied red served slightly chilled.
Scaling the Recipe
To double, use an 8–9 qt pot or cook in two batches so simmering stays steady. Keep the vegetable-to-liquid ratio similar and blend in stages; cool large batches quickly in shallow containers.
Nutrition & Dietary Notes
This bowl offers fiber from cauliflower and potato and is naturally free of gluten and dairy. If sodium is a concern, start with low-sodium broth and salt at the end.
Troubleshooting
- Too salty? Add a splash of water or unsalted broth and a squeeze of lemon.
- Too bland? Add salt in small pinches and a bit more lemon; garnish with chives.
- Too watery? Simmer uncovered to reduce or blend longer; a few extra cauliflower florets help.
- Overcooked veg? Blend thoroughly and add a fresh garnish for lift; finish with pepper and lemon.
FAQs
Can I use frozen or precut ingredients? Yes—frozen cauliflower and precut leeks work well; extend simmer by a few minutes.
Best swaps for leeks? Sweet onions with a handful of scallions added at the end.
How do I keep it from tasting flat? Season in layers and finish with lemon and fresh herbs.
Can I make it dairy-free/gluten-free? It already is.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen.
Variations
- Lemony Herb: Add zest of 1 lemon and extra dill/parsley at the end.
- Spicy Chipotle: Blend in 1 tsp adobo sauce and a pinch of chipotle; balance with a touch of maple.
- Creamy Parmesan-Style: Stir in 2–3 tbsp nutritional yeast and a splash of plant milk for savory depth.
Chef Notes / Test Kitchen Tips
The biggest flavor lever is how gently you treat the leeks—keep them soft and blond, not browned, for a sweet, clean base. The soup is usually “done” between 18–22 minutes of simmering; blend when the potatoes crush easily with a spoon.
Conclusion
This vegetable soup is proof that simple ingredients can feel luxurious on a busy night. It keeps 3–4 days and reheats like a dream—so make a pot, ladle generously, and enjoy the silky comfort all week. If you loved it, rate it and share your tweaks.
When you’re ready for your next pot, our soup recipes are packed with weeknight keepers.
