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
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
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In a large soup pot over medium heat, cook the bacon pieces while stirring, until golden brown, about 3 to 4 minutes.
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Add the diced onion and minced garlic to the pot and cook while stirring for 1 more minute.
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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.
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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.
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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.
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This sounds so good. And I love your bowls.
Thanks! :)
How would frozen cauliflower work in place of fresh? F
Hi Jen. I’ve used frozen cauliflower in soups. It works just fine. The texture may be a bit different.
I made this tonight and it is so stinkin’ good! I substituted leeks for the onions, and seasoned and roasted my cauliflower before adding it. My husband loved it, too (although he said next time I should add even more bacon!). Well, he may get his wish because there certainly will be a next time! Thank you so much for sharing such an awesome recipe.
Great idea to roast the cauliflower first!
I love that this recipe has cauliflower in it. What a genius way to get more veggies in my kids. It doesn’t take away from the flavor of the soup. My kids loved this soup last night. Next time I make it I will likely leave out the bacon though. It didn’t add that much flavor over butter and I can save some money next time.
Thanks for the recipe.
How do you think it would turn out if omitted the bacon (actually offered as topping) and used veggie broth instead of chicken? Trying to accomodate vegetarians and meat eaters!!!! ;-)
That’s exactly what I did because my daughter is vegetarian. The rest of us just added the crumbled bacon and grated cheese as a topping. I also used homemade vegetable broth and the stew turned out amazing! I think I’ll try it with the bacon next time though but it’s great to know it can be made either way.
Would supplementing coconut milk or cream, or leaving out the cream altogether still work with the recipe? Dairy free household here. :) Thanks for sharing.
Hi Randi. Yes, it should work fine.
I just bought potatoes, onions and cauliflower. Thanks so much for steering me to a great way to use them tonight.
Yum, I already have a favorite Irish Potato Chowder recipe, but I love the idea of substituting cauliflower for some of the potatoes. I too will be trying this recipe the next time cauliflower is on sale. Though I plan to substitute leeks for the onions.
Yum! I love soup and will add this to my freezer lunch rotation.
This is really good! I went ahead and made it today for our dinner tonight and I think it’s going to be a hit. I would say that the key to this is seasoning – lots of seasoning! It went from blah to really tasty with the magic of salt and pepper. Thanks for a great recipe!
I made this on Monday for dinner. It was so delicious!!!! Thanks for the recipe!
making it right now (Tuesday night) so excited. Making my house smell good!
Can I make this without heavy cream? Is there a dairy free alternative I could use?
Thanks!!
Hi. You can use almond milk or another milk alternative or just leave it out.
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
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!
Spinach! Thanks for the idea. Soup sounds great and I am going to make it tonight.
Would this work in the crockpot?
Hi there. We have not tried this in a crock pot but I imagine it would work just fine.
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!!!!
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
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! :)
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!!!
Delicious! Thank you for another great recipe!!