Back to Recipes

One-Pot Creamy Cauliflower and Leek Chowder

Name: One-Pot Creamy Cauliflower and Leek Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American-Inspired
Ingredients: 2 tablespoons olive oil; 3 large leeks (white and light green parts only), thinly sliced and washed thoroughly; 3 cloves garlic, minced; 1 medium yellow onion, diced; 1 large head cauliflower, chopped into small florets; 3 medium Yukon Gold potatoes, peeled and diced; 4 cups vegetable broth (gluten-free if needed); 1 cup canned full-fat coconut milk (for natural creaminess); 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (optional, for garnish); Fresh chives, chopped (optional, for garnish)

By PanPotPlates Editorial TeamPublished May 3, 2026

American-Inspired 45 mins onepoteasycomfortfoodglutenfreedairyfreelightweeknight

One-Pot Creamy Cauliflower and Leek Chowder is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 30 min

Total 45 min

Servings 6

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 6

2 tablespoons olive oil
3 large leeks (white and light green parts only), thinly sliced and washed thoroughly
3 cloves garlic, minced
1 medium yellow onion, diced
1 large head cauliflower, chopped into small florets
3 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth (gluten-free if needed)
1 cup canned full-fat coconut milk (for natural creaminess)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Fresh chives, chopped (optional, for garnish)

Ingredients for One-Pot Creamy Cauliflower and Leek Chowder

Instructions

Heat olive oil in a large heavy-bottomed pot over medium heat.
Add sliced leeks and diced onion; sauté for 5–7 minutes until softened and aromatic, stirring occasionally.
Add minced garlic and cook for 1 more minute until fragrant.
Add cauliflower florets and diced potatoes, stirring to combine with vegetables.
Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until potatoes and cauliflower are tender.
Use an immersion blender to partially puree the chowder until creamy but leaving some chunks for texture. Alternatively, blend about half the soup in a blender until smooth, then return to the pot.
Stir in coconut milk, dried thyme, and smoked paprika. Season with salt and freshly ground black pepper to taste.
Simmer uncovered for an additional 5 minutes to thicken slightly and allow flavors to meld.
Ladle chowder into bowls and garnish with chopped fresh parsley and chives, if desired.
Serve warm with gluten-free bread or your favorite side for a wholesome meal.

One-Pot Creamy Cauliflower and Leek Chowder cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For making this One-Pot Creamy Cauliflower and Leek Chowder , a large, heavy-bottomed pot is essential.

Cookware Size Guidance

To prepare about 6 servings of One-Pot Creamy Cauliflower and Leek Chowder , use a large heavy-bottomed pot sized 5 to 6 quarts (4.7 to 5.7 liters).

Cookware Swap Guidance

This recipe works best as a one-pot soup made in a large heavy-bottomed pot or Dutch oven to ensure even cooking and prevent sticking.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

One-Pot Creamy Cauliflower and Leek Chowder

Recipe Details

Ingredients

Instructions