Potato, Leek, and Cauliflower Soup

vegan ~ plant-based ~ gluten-free ~ dairy-free

Serves: 6 to 8
Total Time: 45 minutes to 1 hour (includes prep)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Potato, Leek, and Cauliflower Soup

This Potato, Leek, and Cauliflower soup is so tasty and the perfect chilly weather meal. Rich and flavorful, this would be excellent alone or paired with a sandwich or salad.

I wanted this soup to be chunky yet creamy. And technically you can make this soup entirely chunky or completely creamy. However, I wanted to only highlight the Potatoes, Leeks, and Cauliflower as the title suggests. So, I decided to leave the stars of this soup chunky. I still love the flavor of a mirepoix (carrots, celery, onions, garlic) in soups. This is why I decided to cream this portion by blending it.

Leeks

Leeks collect a lot of dirt. So, I always rinse them before slicing. I also separate the rings after slicing and then rinse them again over a colander or strainer.

Potatoes

For the potatoes in this recipe, I prefer yellow potatoes like Yukon gold. Alternatively, white potatoes are also an option. I choose these rather than a russet. I have used russet potatoes in soup, but for this soup I like the creamier texture of the yellow potatoes.

Flavorings

Of course, adjust the salt/pepper to taste according to your preference. For this Potato, Leek, and Cauliflower soup I also added White Miso paste which adds great flavor. I added a Poblano pepper for heat in this soup. You can always add crushed red pepper flakes. This is always a favorite of mine.

Ingredients:

3 Tbsp Vegan Butter (I used Earth Balance)
2 Tbsp Extra Virgin Olive Oil
3 Stalks of Celery, chopped
2 Carrots, chopped
1 Onion, diced
5lbs of Yukon Gold Potatoes, peeled/diced (divided)
3 Leeks, white/light green parts, sliced/rinsed
1 Head of Cauliflower, florets/chopped roughly
5 Garlic Cloves, minced
3 Tbsp of White Miso Paste
1 Poblano Pepper, seeded/chopped
3 Quarts of Vegetable Broth
1/2 Tbsp Salt
1 to 2 Tsp Ground Pepper

Directions:

-In a large pot, add vegan butter/oil, celery, carrots, onions, poblano pepper, half of the diced potatoes, salt, and pepper. Heat over medium and sauté for about 5 minutes.

-Next, add 1-Quart of the vegetable broth and Miso paste. Continue to cook for 10 minutes until potatoes/carrots are fork tender.

-With an immersion/stick blender, blend the soup at this step until smooth. Alternatively, you can pour the soup into a blender to blend until it is smooth and return to the pot.

-Next, add the remaining 2-Quarts of vegetable broth, the cauliflower, leeks, and remaining potatoes.
-Heat to boil (which could take about 10 minutes). Then reduce heat, cover, and continue cooking for 15 minutes over medium-low heat.
-Enjoy!