Loaded Cauliflower Leek Soup Recipe – Can Be Served Hot or Chilled!

Please Share This Post!

Another leader in the comfort food stakes, soup! However, this Cauliflower Leek Soup Recipe is an absolute luxury. A simple, 30-minute soup made using cauliflower, leeks, 3 kinds of cheese and loaded with bacon and cheese on top. This soup will delight all who are lucky enough to get a bowl! (And you can even eat it hot or chilled!)

Cauliflower Leek Soup Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

This delicious soup is a 2-for-1 deal! You can enjoy it hot in the cooler months, and chilled in the warmer months!

This is an Instant Pot recipe ( which is perfect for those warm summer evenings when you can’t imagine standing over a hot stove), but can just as easily be made in a saucepan the old-fashioned way.

I’ve included both methods in the recipe cards, as this soup tastes so good, I don’t want you to miss out if you don’t have an Instant Pot!

Cauliflower and leek are two vegetables that pair perfectly with cheese, and this creamy, cheese soup is not only blended with 3 kinds of cheese – Cheddar, goat’s cheese, and cream cheese – but it can also be served with some grated cheese on top too. Not forgetting the bacon and green onion, which makes this soup loaded with flavor!

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

• Protein – Bacon (optional, for topping)
• Fresh Produce – Leeks, Cauliflower, Garlic, Green Onions (Spring Onions/Scallions)
• Dairy – Goat Cheese, Cream Cheese, Sharp/Strong Cheddar Cheese
• Chicken Broth/Stock
• Ground Cinnamon

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

More Recipes Using Cauliflower

One of the hero ingredients in this dish is cauliflower, so here are some more recipes using the same:

• Creamy Cauliflower Cheese Casserole with Bacon
• Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
• Garlic and Chive Cauliflower Mash – A Low Carb Side Dish

More Soup Recipes

Looking for more soups to make? Check these recipes out next:

• Slow Cooker Wild Rice & Mushroom Soup Recipe
• Hearty Minestrone Soup with Arugula
• Grandma’s Pumpkin Soup

Recipe Tips

• If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place.
• In the summer, you garnish the [chilled] soup with edible flowers for pretty presentation.

How Do I Make Cauliflower-Leek Soup?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Continue to Content

Instant Pot Loaded Cauliflower Leek Soup

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

A simple, 30-minute soup made using cauliflower, leeks, 3 kinds of cheese and loaded with bacon and cheese on top.

Print

Ingredients

• 3 large leeks, sliced white part only
• 1 medium head cauliflower, cut into small chunks
• 3-4 whole garlic cloves, peeled
• 3 cups chicken broth, divided
• 1 tsp ground cinnamon
• Sea salt and black pepper, to taste
• 4 oz/100g goat cheese*
• 4 oz/100g cream cheese
• 4 oz/100g sharp (mature) cheddar cheese, grated

Optional Toppings

• 3 strips cooked bacon, crumbled
• 2-3 green onions, thinly sliced
• ½ cup sharp cheddar cheese, grated

Instructions

1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot.** Season with salt and black pepper, to taste.
2. Add lid and lock into place. Switch vent to the “Sealing” position and set the “Manual” setting on high before adjusting the cooking time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid.
4. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
5. Blend mixture with an immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
6. To serve hot, transfer to individual serving bowls and top with crumbled bacon, green onions, and/or grated cheddar cheese.
7. To serve cold, transfer soup to an airtight container and store in the refrigerator until chilled. Serve as above. Enjoy!
   
   

Notes

• *If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place.
• **You can cook this soup in a regular saucepan or soup pot on the stovetop/hob.
• In step one, cook the leeks, cauliflower, garlic, chicken broth, and cinnamon in a regular pan until tender.
• Then follow from step four to finish the soup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot Magnetic Cheat Sheet Set
• 
  Accessories for Instant Pot, 6 quart, 8 quart
• 
  Instant Pot Duo 7-in-1, 6 Quart

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 1442mgCarbohydrates: 19gFiber: 5gSugar: 7gProtein: 25g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag @_ThePurplePumpkinBlog on Instagram with the hashtag #TPPBRecipes!

Make It A Full Meal

You’ve made the soup, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

• Appetizer: Bacon-Wrapped Water Chestnuts Party Appetizer with Spicy Mustard Dip
• Salad: Iceberg Lettuce Wedge Salad with Bacon & Blue Cheese Dressing
• Main Dish: 5-Ingredient Herb Mustard Sirloin Steak Recipe
• Side Dish: Butter Parsley Baby Potatoes in the Instant Pot
• Beverage: Bourbon Apple Cider Maple Fizz Cocktail
• Dessert: Mini Pumpkin Cheesecakes with Salted-Caramel Crunch Topping

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

Please Share This Post!