Healthy Cauliflower Leek Potato Soup
Cauliflower Leek Potato Soup is made with chicken stock and coconut milk for a delicious, creamy, gluten-free, casein-free version of a classic.
Cauliflower Leek Potato Soup
I love soup! And we eat soup often around here. At least once a week, I’ll make up a big batch of soup and freeze some of it for lunches.
I especially love chicken tortilla soup, red lentil and wild rice soup, and of course classic beef stew. One of my favorite new recipes is bison enchilada soup, which reminds you of eating enchiladas without all the calories.
But if I’m being honest, one of my absolute favorite soups is Jean-Paul’s leek and potato soup from La Bonne Soupe. I’ve never been to the bistro in New York, but I love the cookbook and make this soup often. It is so rich and creamy and delicious!
But in the spirit of eating healthier, I added cauliflower and adjusted the recipe to nix the cream, milk, and butter. I’m not a fan of just cauliflower on its own unless it is roasted, but I do like it mixed with potatoes.
We’ve even been adding riced cauliflower to mashed potatoes to make them a bit healthier, too.
So this version of cauliflower, leek and potato soup is naturally gluten-free and dairy/casein-free. It’s not as rich as the original, but it is still really, really good. 🙂
You can serve it hot or cold, too.
We use coconut milk in this recipe. If you are trying to avoid coconut milk from cans because of BPA, you can make it.
All you need to do is blend about 1/2 cup unsweetened coconut flakes with 2 cups hot filtered water for 1-2 minutes for several cycles. You want it to break down as much a possible.
Cauliflower, Leek and Potato Soup
- 3 tbsp ghee
- 1 large onion, chopped
- 3 large leeks, white and light green parts
- 1 quart homemade chicken stock (or vegetable broth)
- 1 cup cold filtered water
- 2 medium organic red potatoes, peeled and cubed
- 1 medium head cauliflower, trimmed and cut into florets
- 2 cups high fat coconut milk
- Kosher salt
- Ground white pepper, to taste
- Dash of cayenne pepper or GF hot sauce (optional)
- Coarsely chop and wash the leeks in a water bath. The dirt should sink to the bottom. Pull the leeks out of the water, rinse and dry. Wash, rinse and dry the cauliflower florets.
- In a large Dutch oven, melt the ghee over medium heat. Add the onions and cook until tender, about 5 minutes. Add the leeks and cook for about 5 more minutes so that the leeks are tender but not browned.
- Add the chicken stock (or vegetable broth) and water. Bring to a boil over medium high heat. Add the potatoes and cauliflower and reduce the heat to medium, cover partially, and simmer for about 20 minutes or until the potato and cauliflower are tender.
- Remove from the stove and add the coconut milk. Carefully puree the soup, preferably with an immersion blender. If using a blender, let the soup cool before transferring and pureeing it. Add salt and white pepper to taste. Return to the stove and cook over medium low heat for an additional 5 minutes so that the soup is warmed through.
- Adjust the seasonings then ladle into soup bowls. Add a dash of cayenne pepper or your favorite GF hot sauce for an extra kick. A portion of the soup can be stored in the freezer or used as a pasta sauce for another meal.
Coconut milk can be made by blending 1/2 cup unsweetened shredded coconut flakes with 2 cups hot filtered water for 1-2 minutes for 3 cycles.