Recipe: Potato Cauliflower Leek Soup

Let me begin by saying, 

I am THAT person. You know the one, who lives for every Fall Cliché. It's that time of year when Pumpkin Spice is sprinkled on everything. From a warm Pumpkin Spice Latte, to a delicious scone, and don't forget a to go bag with a slice of warm Pumpkin Spice Bread. 

Let's not get started on leggings,

Who doesn't like comfort? They go with everything and no one will ever notice a repeat wear. Save your gasps, every woman does it and we'll keep that as our little secret, mmmkay? What are your thoughts on cute booties? I'm pretty sure it's become a rite of passage for fall fashion and I'll take one of each please.

Curling up on the couch,

Binge watching This is Us while taking selfies with a box of tissue. I'm not that girl but I respect the process. The list of fall cliches continues with apple picking, oversized comfy sweaters-ugh-am I right? Let's not forget hikes or drives to capture the best photo of the trees changing colour. Halloween, free candy, superhero costumes and facing my fear of clowns bestowed upon me by birthday's past. For the Finale, it's the official launch of Soup Season! Cool damp nights with a bowl of warm, creamy soup. 


I love everything about Fall, and if it's a cliché I'm all in. I enjoy everything from the vibrant colours, the rich foods, the fashion, hot chocolate, cozy socks, fluffy blankets and SOUP! Nothing screams Fall like a squash, veggie or potato soup. So curl up on the couch with a bowl of this creamy Potato Cauliflower Leek Soup.

Buon Appétit mon ami!

IMAGE DESCRIPTION: Round bowl, spoon to the left of the bowl on top of a kitchen tea towel, full of Potato Cauliflower Leek Soup, topped with fresh parsley. 

IMAGE DESCRIPTION: Round bowl, spoon to the left of the bowl on top of a kitchen tea towel, full of Potato Cauliflower Leek Soup, topped with fresh parsley. 


Potato Cauliflower Leek Soup

PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
Mary Mammoliti / Kitchen Confession /



  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 leeks, sliced thin (dark green parts/roots removed)

  • 1 large head cauliflower, chopped into tiny florets

  • 3 large Yukon gold potatoes, peeled and chopped into 1-inch pieces

  • 1/4 tsp. cayenne

  • 4 cups low sodium chicken broth

  • 1 teaspoon dried thyme

  • 3-5 cloves roasted garlic

  • the juice of 1/2 a fresh lemon

  • Salt + pepper, to taste

  • 1/2 cup almond milk



  1. Add olive oil to a large stock pot over medium heat.

  2. Add onion, and leeks. Cook until softened (about 5 minutes).

  3. Add potatoes, cauliflower, roasted garlic, thyme, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes).

  4. Add broth, stir and bring to a boil. Reduce heat to a simmer. Cook until potatoes are completely soft (about 10 minutes).

  5. Remove the pot from the heat and submerge an immersion blender into the pot of cooked ingredients and blend until pureed and smooth. 

  6. Return the pot to a low-heat, pour in almond milk, give it a good stir to incorporate the milk and cook for an additional 3-5 minutes or until hot.

  7. Top with bacon bits  and serve.



  • BACON - Cook bacon until crispy and crumbled it up on top of your warm bowl of soup.

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