Creamy Cauliflower & Leek Potato Soup

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A velvety, dairy-free soup made with roasted cauliflower and leeks, blended to a luxurious texture that mimics creamy potato soup without any dairy or grains. This Mediterranean-inspired Whole30 recipe (dairy-free, vegetarian), ready in about 55 minutes, pairs cauliflower, leeks, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups florets cauliflower
• 2 leeks
• 1 yellow onion
• 2 garlic cloves
• 4 cups chicken broth
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper; roast on a baking sheet for 25 minutes until golden at the edges and tender when pierced with a fork.
2. Step 2: Finely chop leeks (white and light green parts only) and onion. Mince garlic. Sauté leeks and onion in 1 tbsp olive oil over medium heat for 5 minutes until softened and translucent.
3. Step 3: Add minced garlic to the pot and cook for 1 minute until fragrant. Stir in roasted cauliflower, chicken broth, and thyme. Bring to a simmer and cook for 10 minutes to meld flavors.
4. Step 4: Use an immersion blender to puree the soup until completely smooth (or transfer to a blender in batches), adding more broth if too thick. Season with additional salt and pepper to taste, then serve hot.