In a large 5.5 qt stockpot over medium heat, add a splash of vegetable broth and the sliced leeks and diced onion. Sauté for 5 minutes, stirring occasionally. Continue to add splashes of vegetable broth to prevent sticking and burning.
Stir in the minced garlic and sauté for 1 additional minute.
Add the riced cauliflower, diced potato, and 6 1/2 cups of vegetable broth and stir well. Increase heat to high heat and bring to a simmer.
Once simmering, lower the heat slightly, add the lid, and allow to simmer for 25 minutes, or until the potato is easily pierced with a fork.
Once soft, remove soup from heat and using an immersion blender, blend soup until completely smooth. Alternatively, carefully blend soup in batches in a blender.
Stir in cup of coconut milk and 1/2 cup nutritional yeast, if desired until completely incorporated.
Season with salt and pepper to taste. Serve immediately with desired toppings.
Instant Pot Instructions
Turn sauté function on, add a splash of vegetable broth and the sliced leeks and diced onion. Sauté for 5 minutes, stirring occasionally. Continue to add splashes of vegetable broth to prevent sticking and burning.
Stir in the minced garlic and sauté for 1 additional minute.
Turn off sauté function. Add the riced cauliflower, diced potato, and 5 1/2 cups of vegetable broth and stir well. Add the Instant Pot lid, confirm valve is set to seal, and cook at high manual pressure for 3 minutes. Manually release pressure immediately.
Using an immersion blender, blend soup until completely smooth. Alternatively, carefully blend soup in batches in a blender and return to Instant Pot
Stir in cup of coconut milk and 1/2 cup of nutritional yeast, if desired until completely incorporated.
Season with salt and pepper to taste. Serve immediately with desired toppings.
Notes
If you do not have store-bought riced cauliflower, simply pulse your cauliflower in the food processor until you reach a rice-like texture or use cauliflower florets and simmer your soup for a bit longer. Either frozen or fresh cauliflower rice/florets work.
Note that the Instant Pot version of this soup uses 1 cup less vegetable broth.
To freeze this soup, allow to cool completely, transfer to freezer safe jars and store in freezer for up to three months. Thaw in the refrigerator for 48 hours before needed. Rewarm on stovetop or in microwave.
Nutritional information provided does not include toppings.