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Easy and Creamy Leek Soup Recipe (Creamy and Easy)

This No Potato Leek Soup Recipe is creamy, easy, full of flavor, and super comforting! It is similar to a traditional potato leek soup, except we use cauliflower instead of potato! It is a nutritious and wholesome meal in under 30 minutes for a quick weeknight meal or light lunch.

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Units Scale


  • 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
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon nutmeg
  • 4 cups water, vegetable broth, chicken broth, or bone broth

Crispy Green Onions

  • 1 tablespoon olive oil
  • 2 green onions finely chopped
  • pinch of salt



  1. 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.
  2. 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. 
  3. 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

  1. 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! 


How to Store

FRIDGE. Store leftover soup in the pot or an airtight container in the fridge for up to 3 days. Reheat an individual serving size before serving.
FREEZER. To freeze the leek soup, wait until it is cooled to room temperature before transferring it to a BPA-free, airtight container.

  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: French/Italian

Keywords: leek soup, no potato leek soup, soup recipe, vegetarian soup