Creamy Cauliflower Leek Soup

Creamy Cauliflower Leek Soup

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  • 1 bunch leeks (about 2 pounds)
  • 2 tablespoons unsalted butter
  • 1 head cauliflower, cored and divided into large flowerets
  • 2 1/3 cups water or vegetable stock
  • 8 ounces plain Greek-style yogurt
  • Salt and pepper, to taste


Halve leeks lengthwise, then slice into half-moon shapes approximately 1/2-inch-thick. In a colander, rinse thoroughly to remove any dirt between layers.

In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring frequently, until tender, about 8 minutes. Do not brown.

Add cauliflower and water or stock and increase the heat to high. When soup boils, reduce heat to a simmer. Cook until cauliflower is falling-apart tender. Add yogurt and return the soup to a boil. Remove from the heat.

Using a food mill, blender or food processor, purée soup as finely as possible. Season with salt and pepper. If needed, thin to desired consistency with water, stock or milk.