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Potato Leek Cauliflower Soup with Cheddar and Cream Cheese Recipe

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4.1 from 6 reviews

This comforting Potato Leek Cauliflower Soup is a creamy, flavorful dish perfect for chilly days. Made with tender cauliflower florets, russet potatoes, and sautéed leeks, it’s blended to a smooth yet slightly chunky texture, then enriched with cheddar cheese, cream cheese, and whole milk. Optional savory toppings like green onions and bacon bits elevate every spoonful, making it a satisfying main or starter that serves eight.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • ¼ cup salted butter
  • 2 cups chopped leek (1 leek, approx. 185 g)
  • 1 head cauliflower, cut into small florets (4-5 cups)
  • 4 medium russet potatoes, peeled and cut into 1-inch pieces (about 4 cups)
  • 1 Tablespoon garlic powder
  • 1 teaspoon chicken bouillon powder
  • ½ teaspoon black pepper
  • 1½ teaspoons salt, or to taste
  • 3 cups chicken broth

Dairy

  • 1 cup shredded cheddar cheese (71 g)
  • 4 oz. cream cheese
  • 1½ cups whole milk

Optional Toppings

  • Chopped green onion
  • Bacon bits
  • Additional shredded cheddar cheese
  • Sour cream
  • Oyster crackers

Instructions

  1. Sauté the leeks: In a large pot, melt the butter over medium heat and sauté the chopped leeks until they become soft and fragrant, about 4-5 minutes, which builds a flavorful base for the soup.
  2. Add vegetables and seasonings: Add the cauliflower florets, peeled and cubed potatoes, garlic powder, chicken bouillon, black pepper, and salt to the pot. Stir everything together to combine the flavors well.
  3. Add broth and simmer: Pour in the chicken broth and bring the mixture to a simmer. Continue cooking on medium heat for about 20 minutes, or until the potatoes and cauliflower are tender. Alternatively, for a slow cooker, cook on high for 4-5 hours until vegetables are soft.
  4. Blend the soup: Remove the pot from heat. Use an immersion blender directly in the pot or a potato masher to blend the soup until mostly smooth, leaving some small chunks for texture. You can also carefully transfer portions to a heat-safe blender and blend until smooth if preferred.
  5. Add cheeses and milk: Stir in the shredded cheddar cheese and cream cheese until fully melted and incorporated. Then add the whole milk and stir well. Taste and adjust seasoning by adding more salt if needed.
  6. Serve with toppings: Ladle the hot soup into bowls and garnish with optional toppings such as chopped green onion, crispy bacon bits, extra shredded cheese, sour cream, or oyster crackers for added flavor and texture.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken bouillon or use a vegetarian alternative.
  • You can adjust the thickness by adding more or less broth or milk according to your preference.
  • The soup can be made ahead and reheated gently on the stovetop, stirring occasionally.
  • Use fresh leeks and wash thoroughly to remove dirt and grit.
  • Leftover soup stores well in the fridge for up to 3 days or freezes for up to 2 months.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/potato-leek-cauliflower-soup-with-cheddar-and-cream-cheese-recipe/