Real Recipes From Real Home Cooks ®

ellen's creamy cauliflower & leek soup

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I love, love, love cauliflower in all shapes and forms, and this soup is SO creamy and delicious! It was originally a recipe from the Green Bean Delivery Company, but I have made several changes and made it my own. Enjoy!

(1 rating)
yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For ellen's creamy cauliflower & leek soup

  • 1 lg
  • 2 Tbsp
  • 1/2
    head cauliflower, cored and divided into large florets
  • 2 c
    vegetable or chicken broth
  • 1 c
    half and half
  • 1 c
    sour cream
  • 1/4 tsp
    salt or to taste
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    garlic powder
  • 1 c
    mild cheddar jack cheese, shredded

How To Make ellen's creamy cauliflower & leek soup

  • 1
    Halve the leeks lengthwise, then slice them into half-moon shapes about 1/2 inch thick (use white and light green parts only). In a colander, rinse the leeks thoroughly to remove any dirt between layers.
  • 2
    In a large pot, melt butter over medium-high heat. Add the leeks and cook, stirring frequently, until they are tender--do not let them brown.
  • 3
    Add the cauliflower, broth, and half and half and bring to a boil. Reduce heat to a simmer, cook until the cauliflower is fall-apart tender, about 25 minutes. Add the sour cream, salt, pepper, and garlic powder and return the soup to a boil. Remove from heat.
  • 4
    If you prefer a thinner soup, use a blender or food processor and puree the soup as finely or coarsely as you like it. If needed, thin to desired consistency with milk or water.
  • 5
    If you prefer a chunkier soup, as I do, simply chop the tender cauliflower florets gently with a wooden spoon while in the pot.
  • 6
    Add the cheese to the soup while it is hot, and stir until cheese is melted.