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This creamy leek soup without potatoes is my go-to when I want something velvety but light. It comes together fast with just a handful of everyday ingredients and never fails to warm up even the busiest of weeknights.
I first put this on the table during a hectic week filled with cold weather and full schedules. The silky result surprised me and everyone asked for seconds.
Ingredients
- Garlic: Whole cloves add aromatic depth Slicing instead of mincing keeps the flavor sweet instead of bitter
- Cauliflower: This stands in for potatoes and makes the soup creamy without dairy Look for heads with tight white florets and crisp leaves
- Leeks: Sweet subtle allium flavor Use medium sized leeks with firm white and light green parts Make sure to rinse well since dirt hides inside
- Olive Oil: Provides a fruity base for sautéing Use extra virgin if possible for best flavor
- Vegetable Stock: Hot stock draws out the flavors and cuts cook time Look for a clear broth with a short ingredient list or make your own
- Long grain white rice: Naturally thickens the soup for perfect body Choose rice with clean individual grains and no dust
- Black Pepper: Freshly cracked adds a mild kick and balances the leeks’ sweetness
- Onion Powder: Enhances the flavor of both leeks and garlic Use a fine powder and store in a cool dark place
- Dry Thyme: Adds earthiness and a hint of herb aroma Select dried leaves that still smell strong
- Optional toppings: Roasted seeds add crunch and soy cream makes the soup extra velvety Use unsalted seeds for better control of flavor
Step-by-Step Instructions
- Prep the Vegetables:
- Slice the garlic into thick pieces Cut the cauliflower into small florets Slice the leeks in half and rinse under running water to remove any grit Slice them into half circles and blot dry
- Saute the Leeks and Garlic:
- Pour olive oil into a large soup pot Over medium heat add the leeks and garlic Stir frequently and cook for about ten minutes until both are soft and fragrant Keep the heat low enough to avoid browning
- Simmer the Soup:
- Add the cauliflower florets to the pot along with the hot vegetable stock then stir in the rice pepper onion powder and thyme Raise the heat bring everything to a gentle boil then reduce to a simmer Cover and cook for ten to fifteen minutes until rice and cauliflower are tender
- Blend Until Creamy:
- Use an immersion blender right in the pot or transfer to a countertop blender Blend thoroughly for several minutes to achieve a truly silky texture Taste and adjust seasoning if needed
- Serve and Garnish:
- Ladle the hot soup into bowls Swirl with a spoonful of soy cream and sprinkle roasted seeds on top for texture and a nutty finish Serve immediately
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Leeks are my favorite part of this dish Their gentle sweetness pairs so well with toasty garlic and makes the whole kitchen smell cozy every time I cook this. One snowy afternoon my kids helped slice the leeks and now they always ask if we can make leek soup together.
Storage Tips
Once cooled pour leftover soup into an airtight container Store in the fridge for up to three days For longer keeping freeze in portions and it will stay fresh for up to three months Thaw overnight in the fridge or gently reheat from frozen giving it a blend to restore the creamy texture
Ingredient Substitutions
If you do not have cauliflower you can use peeled celeriac for a different flavor or even parsnip for a touch of sweetness No white rice on hand Swap in jasmine or basmati rice just keep an eye on cook time Use coconut cream or another plant based cream for the garnish if soy is not available
Serving Suggestions
Try serving with crusty bread a sprinkle of fresh herbs like chives or parsley or even a squeeze of lemon juice for brightness You can also add a handful of sauteed mushrooms or a drizzle of herbed olive oil for an elegant touch
Cultural Connection
Leek soup is a French bistro favorite but this version is inspired by the tradition of making velouté style soups that do not rely on heavy dairy The French love the sweetness of leeks and using cauliflower in place of potatoes is a modern twist that still honors the classic taste
Frequently Asked Questions About Recipes
- → Could I swap in frozen cauliflower instead of fresh?
Yep, frozen’s totally fine. Just toss it straight in and cook until it’s nice and soft before you blend everything up.
- → Is there a good stand-in for soy cream as a topping?
You can use coconut cream, regular cream, or even cashew cream for some added yum.
- → What can I do if I want my soup thicker?
Let it bubble longer so it gets thick, throw in extra cauliflower pieces, or try mixing in a cornstarch slurry till you’re happy with it.
- → Can I make this ahead and store it?
For sure! Keep it chilled for a couple days, or freeze in smaller servings. Warm it up and blend again if you want it velvety.
- → Will other grains work instead of long-grain white rice?
Absolutely, try brown or wild rice—just remember, you’ll need to give them more time to cook.
- → How do I turn up the flavor even more?
Roast the cauliflower before tossing it in, or go wild with fresh herbs and extra seasonings right at the end.