Potato Leek & Roasted Cauliflower Soup

Potato Leek & Roasted Cauliflower Soup

I don’t know about you guys but when it’s so cold outside that you can’t walk 5 feet without crying and muttering expletives to yourself, I’m ready for some soup.  Seriously though, how ridiculous is it out there?  It’s the wind that’s the kicker!  It just sucks the breath right out of you!  I’m really missing my afternoon walks with Oto, it’s not even an option right now!

Potato Leek & Roasted Cauliflower Soup

Well, then, let’s cozy up with a big bowl of DELICIOUS soup!

Tom has never been a big soup person but we’re turning him into one by making these hearty, creamy filling soups that are full of yummy things like bacon & potatoes.  Want to know the best part about this creamy soup? No cream.  Just my BFF Cauliflower standing in and pretending to be all fatty & creamy when it’s actually healthy and full of vitamins and good stuff.  If cauliflower had a neck, I would totally give it one of those half-heart best friend necklaces.

I loved this soup so much that I kind of re-made it again tonight but tweaked it a little so it was a cream-less Cream of Mushroom soup.  OMG, seriously guys.  Cauliflower soup is the BOMB!

Potato Leek & Roasted Cauliflower Soup

I’ve found that the key to a good creamy soup is to purée 75% of the soup so its smooth and creamy but leave some chunky pieces behind so it has some good texture and something to chew on.

I hope you guys are finding ways to stay warm! Looks like there is an end in sight now 🙂 Until then, put on your soup hats!



Falling asleep during a snow storm and waking up to see how much we got.  I feel like a little kid in the morning running to the window and peering out from behind the curtains to see the cars covered in a foot of snow.


I don’t know why but for some reason I find the sound of the plows going down the road all night somewhat soothing.  It makes me feel all cozy & warm in my bed while the snow falls outside.

Potato Leek & Cauliflower Soup

Serves 6
Meal type Main Dish, Soup
Misc Pre-preparable, Serve Hot


  • 5 slices uncooked bacon (diced)
  • 1 Large russet potato (washed & diced)
  • 2 Large leeks
  • olive oil
  • 1 head cauliflower (chopped)
  • 1/2 teaspoon garlic powder
  • sprinkle nutmeg
  • 5 cups chicken broth
  • 1 teaspoon salt
  • 2 teaspoons dried thyme
  • black pepper (to taste)


1. Preheat oven to 400 F. Spread chopped cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast for 25-30 minutes or until nicely browned.
2. Remove the green parts of the leeks and discard. Slice the leeks lengthwise and then slice into thin half-moon slices. Rinse in a colander thoroughly and blot dry.
3. Heat a large dutch oven over medium high heat. Add the chopped bacon and cook stirring occasionally until bacon is crispy (about 5 minutes). Remove bacon with a slotted spoon and move to a plate covered with a paper towel. Add the sliced leeks to the bacon grease and cook for 10 minutes stirring occasionally.
4. In a small bowl, mix together salt, pepper, thyme, garlic powder & nutmeg. Add to the leek mixture and stir. Add the roasted cauliflower, potatoes & chicken broth to the pot. Bring to a boil and then reduce to medium-low heat. Simmer for 15-20 minutes or until potatoes are tender.
5. Using a potato masher, mash the potatoes and cauliflower until they are broken into small pieces. Transfer 3/4 of soup mixture to a blender and blend briefly until creamy (don't blend for too long or the potatoes will become starchy). Add back to the soup and stir to combine well. Taste and season further with salt if needed.
6. Serve garnished with reserved bacon bits.

9 Responses to Potato Leek & Roasted Cauliflower Soup

  1. Amanda says:

    I laughed at the thought of you giving a friendship necklace to cauliflower. Too funny! I’m thinking I might need to make a vegan version of this soup…sounds so perfect right now. I also feel you on it being too cold to walk Oto. Most days I bundle up the puggles in two layers of coats (and booties if there’s salt), but it’s literally been too frigid to walk more than a block or two, which means I’m playing an extra hour of “hallway fetch” every day in our apartment. I’m so looking forward to warmer temps!

    • Mai-Lis says:

      HA! So funny, I literally just sat down after a session of hallway fetch with Oto, its the only way to tire him out this week. Let me know how the vegan version turns out if you try it, I was going to try to make it Vegan but I knew I would win Tom’s heart with the bacon 🙂

  2. Kurt is kind of the same about soup. He has to be in the mood for it and is not too crazy about non traditional versions. I’m slowly converting him as well. This is a great recipe

  3. Susi says:

    I found this a tad thin, even though I didn’t use quite as much broth. So I would up the potato next time. My potato may have been too small. I also used 1/4 tsp salt and 1/2 tsp of thyme, and found it has a lovely flavor. Even the roasted cauliflower right off the roasting pan is delish! Nice recipe, thanks!

    • Mai-Lis says:

      Hi Susi, Glad you enjoyed it! Thanks for the note, that’s good to know for others making this! It might have to do with the size of the potato or head of cauliflower, mine was pretty thick.

  4. Susi says:

    Even though I’m retired, I feel the way you do about snow! As long as the power doesn’t go put, it’s a perfect time to try out recipes like yours!

  5. Brenda says:

    June is winter time here in SAfrica. Made this today for guests for tomorrow evening. Will reheat and may add a little cream although this soup is creamy just as it is. I omitted the potato for a low carb version and used more leeks and a very large head of cauliflower. The thyme is a good touch. Simply delicious!
    Thanks for sharing this recipe.

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