As soon as the air starts to turn crisp, I find myself reaching for this cauliflower potato and leek soup — it’s creamy, deeply comforting, and just right for those slow, cosy evenings you want to spend at home curled up with a delicious bowl.

This recipe was inspired by my mum’s leek and potato soup — one I’ve been eating since before I could even hold a spoon. My version sneaks in plenty of cauliflower, which makes it unbelievably creamy without any dairy.

My Mum was sceptical when I suggested adding cauliflower (she takes her soup very seriously!), but even she admitted it was a massive improvement on the traditional recipe.

One little bowl, one simple method (throw in a pot, cook, blend, and done) … but bucketloads of flavour.

We start with leeks and garlic gently softened in oil — the aromatic heart of the soup. Carrots bring a hint of natural sweetness, potatoes make it thick and comforting, and cauliflower, simmered until perfectly tender in a savoury broth, turns it silky and luxuriously creamy.

The hardest part is waiting for it to cool down enough that you don’t burn your tongue. I never manage this successfully. Blow on your spoons, people!

I spend a lot of my time cooking recipes from around the world (especially Indian recipes), so a big bowl of soup feels like a return to my culinary roots. A homecoming. At home, a pot of steaming soup on the hob is the answer to everything. Bad day? Cold weather? November rain?

… Eat soup!

😋 Why This is About to be Your New Favourite Autumnal Soup

Great flavours in less than an hour. Soup will never be a 30-minute-and-under recipe, but this one is pretty fast and hands-off. You can make this after work and eat at a reasonable time.
Freezes beautifully. Why not double the batch? You’ll thank yourself later when you can’t be bothered to cook (no judgement, I relate).
Naturally thick and creamy without any cream, which means it’s accidentally vegan-friendly (just use oil instead of butter)
Cosy comfort food. Just like pumpkin and sweet potato soup, this recipe feels like a hug from the inside. Perfect for those days when the weather turns cold.

🥔 Everything You Need to Make Cauliflower Potato and Leek Soup

This is one of those glorious use-up-what’s-in-the-fridge recipes! You probably have most of the ingredients already, and the list is very short:

Oil: For sautéing the vegetables and building that foundational flavour. Use a neutral oil for a light flavour.
Leeks: The backbone of this soup. They bring a gentle sweetness and a subtle onion-garlic flavour that I love in soup. Most people only use the white parts of leeks, but I think this is such a waste; I use the whole leek, which is why my soup is green rather than cream!
Garlic: I use a proper amount of garlic (so you don’t need to add an extra clove of your own volition!) so you get a deep, buttery, rounded flavour as it cooks.
Carrot: Optional, but adds sweetness and complements the other flavours of the soup.
Potato: Use a floury potato like Maris Piper or King Edward for the best texture. It breaks down beautifully and helps thicken the soup naturally.
Cauliflower: The real star of the show. Cauliflower adds a divinely creamy, velvety texture to the soup. The flavour is mild and nutty, not overpowering.
Vegetable stock: I use stock cubes dissolved in water. It’s Kallo or Knorr for me, but supermarket own-brand is great too. Alternatively, broth cartons are just as good … and homemade is best, of course. Just make sure its low sodium, so you can adjust the salt to your own preferences.

You’ll also need freshly cracked black pepper (not pictured) and ground sea salt to season.

Plus, a few extras for garnishing our soup bowls (aka bringing them to life!):

Smoked paprika: A light dusting on top adds a smoky note that pairs so gosh darn well with the leeks and vegan bacon.
Vegan bacon: This is where things get interesting. Bacon is a traditional topping for many British soups, so I thought of trying it … veganised! They bring the same smoky, salty flavour you’d expect, plus delicious crispness. I’ve used a pea-protein-based meat substitute, but homemade carrot bacon, seitan bacon, or tofu bacon would be delicious too.
Spring onion: Adds freshness, colour, and a raw onion-y bite that’s just the right balance of punchy and mild.

I often like to add a squeeze of fresh lemon (not pictured) at the end. The touch of acidity lifts and brightens the soup, helping to make the flavours sing.

Cooking for Allergies and Dietary Requirements

This cauliflower potato and leek soup is 100% vegan as-written. The cauliflower makes it so creamy that you genuinely won’t miss any dairy. I’ve served this to countless people, and not one has noticed the swap (which tells you everything!).

The soup is also gluten-free — but if you’re dealing with coeliac disease, I recommend checking the labels of your stock cubes and vegan bacon. Some brands like to sneak in wheat, and it’s better to be safe than sorry. You’ll also need to choose your favourite free-from bread for serving.

Additionally, the soup is nut-free, soy-free (depending on your vegan bacon choice), and alcohol-free.

5 Ways to Make This Recipe Your Own

I always suggest following my recipes to the T — especially the first few times you cook them. They go through a rigorous recipe testing process to make sure I’m publishing the best version of the recipe I can.

But hopefully, you’ll be cooking this soup again and again (and again!). By that point, you may want to adapt things slightly to fit your tastes. Here are a few ideas I’ve tried and loved, to get you started:

🧀 Make it cheesy! I LOVE a handful of grated mature cheddar stirred through cauliflower potato and leek soup. It’ll melt into the dish and add layers of umami, gorgeous sharpness, and nutty complexity. To keep the recipe vegan, use nutritional yeast (cheesy depth without dairy) or choose a vegan cheese (most major supermarkets in the U.K. stock vegan cheddar).
🌶️ Add some heat. Sauté a freshly chopped jalapeño or similar green chilli for warming fruity spice. Chilli flakes work too (even just a sprinkle on top), while harissa paste brings the flavour of North Africa to your bowl. Because this soup is so abundantly creamy, it can take the heat.
🌿 Go green. This soup is already quite vibrant thanks to those leek tops, but you can never go wrong with more greens. Add spinach in the last few minutes of boiling before blending, or stir through fresh herbs at the end (chives or parsley are my choice).
🫘 Work in plant-based protein. Drain a can of cannellini beans or chickpeas and add to the soup before blending for extra creaminess, fibre, and protein. You’ll likely need to add a touch more seasoning and water to account for the extra ingredients, though!
✨ Try some flavour boosters. I’m a massive fan of swirling through a little spoon of French wholegrain mustard. Miso paste is a great call too.

🧑‍🍳 How to Make Cauliflower Potato and Leek Soup (Step-by-Step Photos)

One: Start by sautéing your leeks and garlic in a pan. Cook until softened and aromatic.

Two: Add chopped potatoes, carrots, and cauliflower. Stir to mix and cook for a minute.

Three: Add your vegetable broth and set to a simmer. Gently cook until all the vegetables have softened, then cool.

Four: Once cool, blend until smooth. You can use a stick blender or a stand blender (like me).

Five: Transfer your soup back into the pan to warm and check for seasoning. Stir through black pepper and lemon (plus salt if needed). Once hot, turn off the heat.

Six: Cut the vegan bacon into pieces, then fry in oil until crispy. Use to garnish your soup along with smoked paprika and chopped spring onions.

Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

⭐Top Tips for Tasty Soup

Clean your leeks properly! Leeks trap tonnes of dirt between their layers. I like to cut the leeks in half lengthways, then into small pieces. Wash the cut leeks with plenty of water to ensure there’s no leftover soil. The last thing we want is gritty soup.
Make it extra silky. Pass the soup through a fine mesh sieve after blending for a silky smooth, French-style dish. I skip this step on a day-to-day basis, but for special occasions? Totally worth it.
Keep the vegan bacon crispy by adding it at the very last minute. If you add it too early, it’ll absorb moisture and lose that satisfying crunch. The same goes if you’re storing leftovers — keep the bacon separate and add fresh when reheating.

🫙 Storing Cauliflower Potato and Leek Soup

Like most soup recipes, cauliflower potato and leek soup keeps brilliantly in the fridge. Wait for it to cool, then store it in an airtight container for up to four days.

It’ll thicken as it sits, so when you reheat the soup, add a splash or two of vegetable stock or water to loosen it back up. I usually reheat the soup on the stove until piping hot, but a microwave also does the job; two minutes, stirring halfway, should do it.

To freeze the soup, let it cool completely, then portion it into freezer-safe containers or bags (I prefer bags for liquids like soup — it saves space — just leave a little room at the top for expansion). It’ll keep for three months.

Defrost overnight in the fridge, then reheat thoroughly on the hob or in the microwave.

Don’t freeze the soup with the bacon, paprika, or spring onion garnishes added — these are best added fresh when serving. The base soup freezes perfectly on its own, though.

🍞 Serving Suggestions For Cauliflower Potato and Leek Soup

Classically, this soup is just begging to be served with thick slices of crusty bread, generously buttered (is there any other way?) A proper piece of artisan sourdough or a warm baguette is ideal for mopping up every last bit from the bowl.

For non-vegan (but still vegetarian, of course) options, I’m partial to a good cheese bloomer stuffed with chunks of melty cheddar and red Leicester and toasted until perfection. A cheese toastie is the more comforting, nostalgic version of this!

Beyond the vegan bacon topping, you could add crispy fried shallots, toasted seeds (pumpkin or sunflower add crunch and a nutty depth), or croutons for textural contrast (I simply can’t do soup without croutons).

I also like to add a swirl of olive oil (for grassy freshness). Want to impress? Use truffle oil; just a few drops are enough to make an impact. There’s also chive oil or oil infused with roasted garlic … honestly, so many options!

If you’re fully committed to the autumn aesthetic (and don’t mind some extra carbs [you shouldn’t!]), serve cauliflower potato and leek soup in hollowed-out bread bowls.

Pair it with a crisp green salad dressed with a sharp vinaigrette (like spinach and arugula salad).

You can also parcel up the soup in soup flasks and pack it for road trips, picnics, or work/school lunchboxes. There’s not a scenario on Earth where someone isn’t thankful for a portion of cosy, creamy soup!

If you’ve tried this cauliflower potato and leek recipe, please drop a comment ✍️ or a star rating 🌟 below to help fellow readers! Additionally, if you have a question, please drop a comment and I’ll do my best to answer ASAP.