Cauliflower, potato and leek soup

3.55 from 20 votes

Oct 22, 2016, Updated Sep 11, 2022

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! 3 smart points per 1 cup serving.

3.55 from 20 votes

Cauliflower, potato and leek soup

By: Drizzle

Servings:

Prep: 15

Cook: 4

Total: 19

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

Instructions

Wash and cut up your cauliflower. Peel and cube your potatoes.
Wash leeks (best way is to cut them length wise with a knife to open them up so you can wash all the insides) then dice them as you would green onion.
Dice up garlic, add all to your crock pot.
Pour in broth and add salt & pepper.
Let cook on high 3-4 hours or low 7-8 hours.
Using an inversion blender (or regular one) blend soup, add in your yogurt and blend again until nice and creamy. If it is too thick feel free to add in a little water or more broth.
Makes 8 cups (possibly a little more or less depending on size of potatoes and/or cauliflower)
The only points in the soup are for the potatoes and yogurt, making a 1 cup serving 3 smart points.