Name: Crockpot Cauliflower Potato Leek Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1 head of cauliflower; 2 stalks of leek; 3 medium potatoes (peeled and cubed); 2 cloves of garlic (diced); 3 cups broth (I used vegetable); Salt & pepper (just a dash); 1/2 cup 0% plain greek yogurt

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Another creamy soup for these chilly fall days ahead. I love soup and wish I experimented more with different creations. I will, I promise 😉 It’s crazy how you won’t catch me eating raw vegetables ever, but throw them all in a crock pot, make up a creamy soup and I am good for days 🙂 This creamy cauliflower, potato and leek soup is super easy to make and so good! 2 Points per 1 cup serving.

There is no cream in it at all. Everything goes into the crockpot raw, cooks down in broth until the potatoes fall apart, and then half a cup of plain Greek yogurt gets blended in at the end. That is where the creaminess comes from, and it is why a cup of this healthy potato leek soup is 2 Points.

Seven ingredients, fifteen minutes of chopping, and the slow cooker does the rest, which is why it sits with my other slow cooker recipes.

bowl of creamy crockpot cauliflower potato leek soup topped with a pinch of shredded cheese, in a white Soup's On crock on a striped saucer with a spoon beside it

Why you’ll love this cauliflower potato leek soup

Greek yogurt instead of cream. Half a cup of 0% plain Greek yogurt makes the whole pot silky, with a little tang cream never gives you.
Cauliflower does the heavy lifting. A whole head blends down to pure body, so three potatoes stretch across eight cups of soup.
Truly dump and go. Chop, tip everything in, pour over the broth, walk away for the afternoon.
Simple, everyday ingredients. Nothing you have to hunt for, and one pot covers a week of lunches.

Prep Time: 15 minutes

Cook Time: 3 to 4 hours on high, or 7 to 8 hours on low

Total Time: about 3 hours 15 minutes on high

Servings: 8

Serving Size: 1 cup

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

1 head of cauliflower
2 stalks of leek
3 medium potatoes, peeled and cubed
2 cloves of garlic, diced
3 cups broth (I used vegetable)
Salt and pepper, just a dash
1/2 cup 0% plain Greek yogurt

Leeks are the one ingredient that needs a word. Grit hides between the layers, so cut each stalk lengthwise, fan the layers open under running water, then slice. Use the white and pale green parts; the dark green tops are tough.

Any potato works, but do peel them. Skins turn a blended soup speckled and a little gritty. Vegetable broth keeps it vegetarian; chicken broth is a fine swap and tastes a bit richer.

The shredded cheese on top in the photos is not part of the recipe. A pinch on the bowl is a nice finish, but count it separately.

How to make crockpot cauliflower potato leek soup

Prep the vegetables. Wash and cut up the cauliflower into florets. Peel and cube the potatoes.
Wash and slice the leeks. Cut them lengthwise so you can rinse all the insides, then dice them as you would green onion.
Load the crock pot. Dice the garlic and add everything to the slow cooker.

cubed raw potatoes, cauliflower florets, sliced leeks and diced garlic piled in a black crock pot before the broth goes in

Add the broth. Pour it over the vegetables with a dash of salt and pepper. It looks like too little liquid, but the vegetables give up plenty of their own.
Cook. High for 3 to 4 hours or low for 7 to 8, until the potatoes fall apart when pressed against the side.
Blend and finish. Use an immersion blender right in the pot (or a regular one in batches) until smooth. Add the yogurt and blend again until creamy. If it is thicker than you like, thin it with a splash of water or more broth.

close up of blended cauliflower potato leek soup with a little shredded cheese melting into the pale, creamy top

Makes about 8 cups, a little more or less depending on the size of your potatoes and cauliflower.

Tips and substitutions

Temper the yogurt. Straight from the fridge into a hot pot, Greek yogurt can split into flecks. Stir a ladle of hot soup into the yogurt first, then add it back and blend.
Blend hot soup carefully. In an upright blender, fill it only halfway and hold the lid down with a towel. An immersion blender skips the whole problem.
Taste after blending. Broths vary a lot in salt, so a dash going in and adjust at the end.
Make it a cauliflower leek soup. Leave out a potato and add more cauliflower for a lighter, looser soup. Run the change through the app before you count it.
Dress it up. Chives or a sprig of thyme suit the leeks, and a grating of nutmeg is the classic potato-soup touch. Shredded cheese or crumbled bacon on top add Points, so track them.

spoonful of thick, creamy cauliflower potato leek soup lifted from a white Soup's On bowl

Storing and freezing

The soup keeps in the fridge for about 4 days and thickens as it sits, so loosen it with a splash of broth as you reheat. Warm it gently; a hard boil after the yogurt is in can make it grainy.

It freezes for up to 3 months. If you are freezing a whole batch, freeze it before the yogurt goes in and blend the yogurt into the thawed, reheated soup. Frozen with the yogurt already in, it may look separated when it thaws, but a quick blitz with the immersion blender brings it back.

A nice lunch

Makes a nice lunch served with a 1/2 pita pizza 🙂 That is exactly how I ate it, and the photo below is the proof. If you want the cheese in the soup rather than on the pizza, my Healthy Broccoli Cheese Soup works the same way, blended vegetables for body with the cheese melted right in.

cup of cauliflower potato leek soup served for lunch beside half a pita pizza topped with pepperoni, red onion and green pepper

3.55 from 20 votes