Potato and Cauliflower Chowder

7 Reviews / 5 Average
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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 :)

Potato and Cauliflower Chowder on 100 Days of #RealFood

Potato and Cauliflower Chowder

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).
7 Reviews / 5 Average
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Recipe
Servings: 6 people

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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Potato and Cauliflower Chowder
Amount Per Serving
Calories 277 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 1600mg70%
Potassium 1155mg33%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 2g2%
Protein 9g18%
Vitamin A 410IU8%
Vitamin C 81mg98%
Calcium 98mg10%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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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?

  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. 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!

    1. 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

    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.

  8. 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!

  9. 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.

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

  11. 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.

  12. 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.

  13. 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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