Potato and Cauliflower Chowder

7 Reviews / 5 Average
I've got a yummy and hearty new soup recipe for you that's SO easy to make and perfect for the cooler months! And this Potato and Cauliflower Chowder recipe makes enough for leftovers(unless you're cooking for an extra big family, of course).
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Potato and Cauliflower Chowder on 100 Days of #RealFood

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 :)

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37 thoughts on “Potato and Cauliflower Chowder”

  1. For the cauliflower… Head sizes vary a lot, from small to monster. How much are we looking for? Approximately the same amount (volume) as the potatoes?

    1. Hi Marie,
      I would stick to something of an average head of cauliflower. Nothing too small. – Nicole

  2. Brytahni Kovalchuk

    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.

  3. Charlotte Laberge

    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!

    1. 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

  4. 5 stars
    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!!!

  5. 5 stars
    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! :)

  6. 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

    1. Amy Taylor (comment moderator)

      Hi there. We have not tried this in a crock pot but I imagine it would work just fine.

    2. 5 stars
      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!!!!

  7. 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!

  8. Can I make this without heavy cream? Is there a dairy free alternative I could use?
    Thanks!!

    1. Amy Taylor (comment moderator)

      Hi. You can use almond milk or another milk alternative or just leave it out.

    2. 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

    3. Brytahni Kovalchuk

      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.

  9. 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!

  10. 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.

  11. Would supplementing coconut milk or cream, or leaving out the cream altogether still work with the recipe? Dairy free household here. :) Thanks for sharing.

  12. 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!!!! ;-)

    1. 5 stars
      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.

  13. 5 stars
    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.

  14. 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.

    1. Amy Taylor (comment moderator)

      Hi Jen. I’ve used frozen cauliflower in soups. It works just fine. The texture may be a bit different.

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