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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