Name: Easy Vegetable Soup: Cauliflower Potato Leek (One-Pot, 40 Minutes)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French-inspired
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

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

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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