I’ve got a yummy and hearty new soup recipe for you that’s SO easy to make! And the best part is that this Potato and Cauliflower Chowder recipe makes enough for leftovers (unless you’re cooking for an extra big family, of course).
You know how I love to stash away individual portions of homemade soups in our freezer. With frozen leftovers, the work is already done, and all you have to do is defrost for a great lunch for school, work, or even home! Enjoy :)
Sponsor Shoutout: Roth Cheese
I topped this soup recipe with yummy cheese from our sponsor Roth. Their Grand Cru product melts so nicely into the warm chowder so it was a perfect complement. Plus, I love that I can feel good about using their products.
At Roth, they start with fresh milk from cows raised on local family farms right near their headquarters in Wisconsin. From less than 60 miles away and within 48 hours, they use their milk to craft and create every cheese they make – and they’re delicious! Check out their website to find out where to buy it in your town.
Potato and Cauliflower Chowder
I've got a yummy and hearty new soup recipe for you that's SO easy to make! And this Potato and Cauliflower Chowder recipe makes enough for leftovers.
Ingredients
- 3 pieces bacon, chopped
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 head cauliflower, cut into 1-2″ florets
- 2 pounds potatoes, Russet, unpeeled and cut into 1 inch cubes
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 1/2 teaspoons salt, (if using store bought broth taste test after only 1 teaspoon)
- pepper, to taste
Recommended Toppings
- cheese, grated
- green onions, sliced
- bacon, cooked
Instructions
- In a large soup pot over medium heat, cook the bacon pieces while stirring, until golden brown, about 3 to 4 minutes.
- Add the diced onion and minced garlic to the pot and cook while stirring for 1 more minute.
- Add the cauliflower florets, potato chunks, and broth to the pot and bring to a boil. Turn the heat down to a low simmer and cook until the cauliflower and potatoes are tender when pierced with a fork, about 15 minutes.
- Dip a hand immersion blender into the pot and puree most but not all of the soup. Alternatively, pulse in a counter top blender until mostly smooth with some chunks remaining.
- Stir in the cream, butter, salt, and pepper. If desired, top with grated cheese, sliced green onions, and more bacon, and enjoy! Freeze the leftovers in individual portions for a rainy day.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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This recipe is so good. I made it once, then used the same recipe and switched it up a bit about 2 large onions chopped and doubled the amount of garlic. Added 4 diced celery sticks when frying bacon, onions and garlic. I used half a package of thick pepper bacon, and half a package of hot sausage links (diced them up)…. AMAZING. the sausage and pepper bacon flavor in the soup, so delicious. might throw in some red chili flakes next time or a jalapeno.
Hi, Should I remove the bacon after step 1 to keep as topping, or do I leave it in for the rest of the recipe and make more bacon for topping? Sounds delicious!
Hi Charlotte, you leave the bacon in the pan and make (or set aside a few pieces) more to put on top when done. – Nicole
Delicious! Thank you for another great recipe!!
Can’t tell you how much we love this soup. This is going to be a regular around here. What a hit! Even my picky eaters devoured it! This is 5+ stars for sure!!!
Oh wow, LOVE THIS! Just made it, pot is sitting on stove cooling a bit. Am serving with over ready yeast rolls. I cut this recipe by about 1/3 because I have a small NYC kitchen and no big soup pot. The 2/3s amount is great for 2 people eating this as their main meal. Only changes I made were that I sautéed the onion in the butter, I did not add the butter at the end, I used 1 cup skim milk instead of heavy cream, and I added about half a julienned carrot to the onion and butter. Came out better than I could have imagined. This will be a new regular! :)