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March 12, 2015
28 Comments

Potato and Cauliflower Chowder

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 :)

Potato and Cauliflower Chowder on 100 Days of #RealFood

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 on 100 Days of #RealFood

Potato and Cauliflower Chowder

Course: Lunch, Main Course, Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Print

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

  1. In a large soup pot over medium heat, cook the bacon pieces while stirring, until golden brown, about 3 to 4 minutes.
  2. Add the diced onion and minced garlic to the pot and cook while stirring for 1 more minute.
  3. 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.
  4. 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.
  5. 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.

Reader Interactions

28 Comments

    • Sorry this is a little late, but I use cashew cream in recipes in some recipes that call for cream. Super easy to make and tastes almost identical to regular cream. Y

      Reply

  3. Amazing! I forgot to add the butter, and (secretly) added about two cups of raw spinach just before throwing it in the blender, and my PICKY kids couldn’t get enough of it. Thank you so much. Finally, a soup that has won the hearts of my tribe!

    Reply

    • I made this in my crock pot this evening – it was awesome!!! I put all the ingredient in the crock pot and set it on low for 3 hours…then it was on warm for a couple of hours because I was out and about. Came home, used my immersion blender, added the cream and butter, and it was a BIG hit!!!!

      Reply

  5. I made this tonight and doubled the recipe to make two pots it’s awesome one for freezing and one sharing ❤️
    Thank you for sharing this recipe it’s absolutely Devine and super easy to make

    Reply

  6. 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! :)

    Reply

  7. 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!!!

    Reply

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