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 soup.

gluten-free dairy-free cauliflower leek potato soup

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 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 French 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.  

Leek Potato Cauliflower Soup

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.

Gluten-Free, Dairy-Free Cauliflower Leek Potato Soup

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.

Or you can use coconut milk creamer from So Delicious.  It works really well as a cream substitute in recipes!

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Cauliflower, Leek and Potato Soup

This soup is made from whole vegetables, coconut milk and is gluten-free, casein-free and can be made vegetarian, too.
Course Main Course, Soup
Cuisine French
Keyword cauliflower potato leek soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6


  • 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)


  1. Coarsely chop and wash the leeks in a water bath. The dirt should sink to the bottom of the bowl. Pull the leeks out of the water, rinse and dry. Wash, rinse and dry the cauliflower florets.

  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

  1. Reblogged this on The Weekly Menu.

  1. February 11, 2015

    […] soup – Mexican gazpacho – lentil & brown rice soup – black bean soup – leek cauliflower & potato soup – chicken andouille sausage gumbo – turkey & veggie chili – green bean beef […]

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