Cauliflower Leek Soup (No Potato)
Updated Sep 26, 2025, Published Feb 10, 2023
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This creamy Cauliflower Leek Soup is easy, flavorful, and oh-so comforting! Inspired by the classic potato leek soup, this version uses cauliflower instead of potatoes for a lighter, nutrient-packed twist. It comes together in under 30 minutes, making it perfect for a wholesome weeknight dinner or a cozy light lunch.
For more vegetable-forward soups, try my Italian artichoke soup and blender tomato soup next!
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6 people
- Dietary Info: Vegetarian, Gluten-Free, easy swaps to make it Dairy-Free or Vegan
- Method: Stovetop
- Technique: Sautéing and simmering, then blending until smooth
- Flavor & Texture: Mild, savory, and herby with a creamy, velvety texture—comforting and light without heavy cream
Why you’ll love this cozy favorite!
If you love classic potato leek soup, this cozy version is for you! I promise—you won’t even miss the potatoes. The cauliflower works magic to create that same creamy texture we all love, without any heavy cream. It’s velvety, light, and full of flavor from fresh herbs, garlic, and a little crispy green onion on top for the perfect finish.
I hope it becomes a favorite in your home, just like it is in ours! If you’re craving more cozy soup recipes, don’t miss my family-favorite Italian wedding soup recipe.
Made With Amore,
Table of Contents
Simple Ingredients
All you need is a few basic ingredients for this delicious leek soup no potatoes recipe. The best part is they are all wholesome and healthy! It is a creamy soup to make again and again.
- Butter: Use a good quality butter (I prefer Kerrygold Butter) to saute the aromatics. I find butter adds flavor and richness but you can also use extra virgin olive oil if you prefer.
- Cauliflower: When blended, it creates a creamy consistency similar to potatoes in a traditional potato leek soup.
- Leeks: Leeks are from the same family as garlic, chives, shallots, and onions, but have a sweeter flavor than onions and are milder than onions or shallots.
- Nutmeg: Just a pinch is needed to add flavor without overpowering the soup. It is also added to bechamel when making Italian lasagna bolognese.
- Soup Base: You can use water, vegetable, chicken, or beef broth/stock, or bone broth for the soup. If you prefer a homemade stock, use the ingredients and directions in my Italian penicillin soup recipe. If you use water, you will need to add a bit more salt to the soup.
- Green Onions: Fried until crispy, they make the perfect topping for leek soup without potatoes!
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
If you have food allergies or want to make this a vegan leek soup, here are some options.
- Vegan or Dairy-Free Soup: If you want to make this soup vegan or without any dairy, you can use olive oil to cook the aromatics and vegetable broth or water for the soup base. For extra flavor, consider adding a little coconut milk for extra creaminess, a sprinkle of nutritional yeast on top, or some vegan bacon bits.
- Creamier Cauliflower and Leek Soup: Add a bit of heavy cream or half and half to give the soup a richer flavor and texture.
- Make it Cheesy: Stir in some cheddar cheese and sprinkle more on top for serving.
- Spicy: Top with red pepper flakes or a bit of chili oil.
- Bacon Topping: Top the soup with crispy bacon bits in addition to or in place of the crispy green onions. Just like in this baked potato soup!
- Lemon: Add a splash of lemon juice to brighten your pot of leek soup without potatoes.
If you can’t live without potatoes in your soup, try this sausage potato soup next!
How to Make Cauliflower Leek Soup
This healthy leek soup recipe is an easy one-pot meal.
- Saute the sliced leek with butter or oil in a large pot until soft, about 8 minutes. Next, add the garlic and cook until fragrant.
- Add the cauliflower, salt, pepper, nutmeg, and herbs to the pot.
- Add the broth and give it a good stir.
- Bring the soup to a boil, cover, and turn down to a simmer. Cook for 20 minutes or until cauliflower is fork tender.
- Allow the soup to cool until it’s lukewarm. Use a hand-held immersion blender to blend the soup in the pot until smooth and creamy. Alternatively, you can transfer the soup to a regular blender and blend until smooth. Add more water or broth until the desired consistency is reached.
- Heat the oil in a small saucepan over medium-low heat. Add the chopped green onions and saute until lightly golden brown and crispy.
- Serve the cauliflower leek soup in a bread bowl or with ciabatta bread, and top with crispy green onions, a swirl of creme fraiche, or coconut cream. Enjoy hot!
My Pro Tips
Recipe Tips
- Clean Your Leeks: Leeks hide a lot of dirt, so be sure to wash them well after they’re sliced to remove all the dirt.
- Blending the Soup: Allow the cauliflower and leek soup to cool slightly before blending to avoid burns.
- Prep the Cauliflower: Aim for even-sized small pieces for quicker cooking. Larger florets may need to be cooked longer for the best texture.
Cauliflower Leek Soup Recipe FAQs
Store leftover soup after it’s fully cooked in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
It’s important to wash leeks as they hold a lot of dirt between each layer. For the most thorough method, fill a large bowl with cold water and add the sliced leeks. Stir the leeks in the water until all the dirt comes out from the insides of the leeks. Drain in a colander and then pat them dry before using them in your soup recipe.
The microwave is the easiest method for heating individual servings. Reheat in short intervals and stir between each one until the soup is heated through. You can also reheat it in a saucepan on the stove over medium heat, stirring frequently. If the soup thickens during storage, you can add some water or broth to restore the consistency. If frozen, thaw the soup in the refrigerator overnight before reheating.
Serving Suggestions
This soup is so light and refreshing that it makes a great year-round soup recipe. This soup pairs beautifully with simple main dishes like, breaded chicken cutlets, dry rub pork ribs, or this delicious salmon piccata recipe.
Try an easy appetizer like this king crab salad recipe or hot spinach artichoke dip.
An Italian salad, like pear and gorgonzola salad, works great for a light and simple meal. End it with Italian apple cake for dessert.
More Vegetable Soup Recipes
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Creamy Cauliflower Leek Soup (In Under 30 Minutes)
Equipment
- Immersion Blender or Blender
- Large Saucepan
Ingredients
Soup
- 3 tablespoons Kerrygold Butter or other good quality butter, sub extra virgin olive oil
- 2 heads cauliflower, cut into pieces
- 2 leeks, washed and sliced, both white and green parts of the leek
- 2 cloves garlic, peeled and minced
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon Kosher Salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon nutmeg
- 4 cups water, vegetable broth, chicken broth, or bone broth
Crispy Green Onions
- 1 tablespoon olive oil
- 2 green onions, finely chopped
- 1 pinch salt
Instructions
Soup
- In a large pot on medium-high heat, saute the sliced leek in butter or oil until soft, about 8 minutes. Add garlic and cook until fragrant.
- Add cauliflower, salt and pepper, nutmeg, herbs, and broth and give it a good stir. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until cauliflower is fork tender. Allow soup to cool until lukewarm before blending.
- Use a hand-held immersion blender to blend the soup in the pot until smooth and creamy. Be careful when using a handheld blender in a bot of hot liquid. Alternatively, transfer to a blender and blend until smooth. Add more water or broth until desired consistency is reached.
Crispy Green Onions
- In a small saucepan on medium-low heat, heat oil and add chopped green onions. Saute until lightly golden brown and crispy.
- Serve soup in a bread bowl or with crusty bread, and top with crispy green onions, a swirl of creme fraiche, or coconut cream- if desired. Enjoy hot!
Notes
- Clean Your Leeks: Leeks can trap dirt between layers. Slice first, then rinse thoroughly in a bowl of water to remove all grit.
- Blending the Soup: Let the soup cool slightly before blending to prevent burns. An immersion blender is the easiest option!
- Prep the Cauliflower: Chop the cauliflower into even, small pieces for faster, more even cooking. Large florets may need extra time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super creamy without cream or potatoes. It is a soup to make oftenโlight and flavorful.