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Cauliflower Potato Soup

Smooth and creamy Cauliflower Potato soup is comforting. Mildly flavoured with sauteed leeks and garlic, this soup has classic leek potato soup flavour.
Course Side Dish, Soup
Cuisine American
Keyword Cauliflower Potato Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 274kcal
Author Subhasmita


  • 2 cups Cauliflower florets (around 250 grams)
  • 500 grams Potatoes peeled and cubed
  • 2 tablespoon butter
  • ½ tablespoon minced garlic
  • 2 big stalks leek
  • 1 bay leaf
  • 4 cups vegetable stock
  • ½ cup cream
  • salt and pepper


  • Cut the root and dark green part of the leek. Clean it well to remove any dirt (check in between the layer for hidden dirt). Cut into thin slices.
  • In a heavy bottom pan, heat butter.
  • Add garlic, bay leaf and leeks. Cook on medium-low heat until leek has softened and started to caramelize.
  • Add cauliflower florets, potatoes, stock, salt and pepper. Cover and cook for 20 minutes. The veggies should be cooked through and soft.
  • Discard bay leaf.
  • Using a hand blender, carefully blend it until smooth. Switch off the flame.
  • Stir in the cream. Serve.



Serving: 1serving | Calories: 274kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1024mg | Potassium: 701mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 1mg