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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Joy
March 13, 2015 at 3:31 pmThis sounds so good. And I love your bowls.
Lisa
March 13, 2015 at 5:46 pmThanks! :)
Jen
March 14, 2015 at 9:59 amHow would frozen cauliflower work in place of fresh? F
Amy Taylor (comment moderator)
March 23, 2015 at 7:12 amHi Jen. I’ve used frozen cauliflower in soups. It works just fine. The texture may be a bit different.
Samantha
March 14, 2015 at 8:17 pmI 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.
Amy
March 15, 2015 at 4:03 pmGreat idea to roast the cauliflower first!
Courtney Perry
March 17, 2015 at 7:38 amI 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.
JulieS
March 17, 2015 at 8:31 amHow 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!!!! ;-)
Christine
March 17, 2015 at 7:31 pmThat’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.
Randi
March 17, 2015 at 12:22 pmWould supplementing coconut milk or cream, or leaving out the cream altogether still work with the recipe? Dairy free household here. :) Thanks for sharing.
Amy Taylor (comment moderator)
March 21, 2015 at 8:56 amHi Randi. Yes, it should work fine.
Marjorie
March 17, 2015 at 12:23 pmI just bought potatoes, onions and cauliflower. Thanks so much for steering me to a great way to use them tonight.
Kristin
March 17, 2015 at 1:40 pmYum, 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.
jules @ Less Sugar Naturally
March 17, 2015 at 10:30 pmYum! I love soup and will add this to my freezer lunch rotation.
Amy
March 19, 2015 at 1:17 pmThis 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!
Jenifer
April 2, 2015 at 12:38 pmI made this on Monday for dinner. It was so delicious!!!! Thanks for the recipe!
Kristen
October 6, 2015 at 9:22 pmmaking it right now (Tuesday night) so excited. Making my house smell good!
Jessica T
June 15, 2015 at 10:52 amCan I make this without heavy cream? Is there a dairy free alternative I could use?
Thanks!!
Amy Taylor (comment moderator)
June 29, 2015 at 7:30 amHi. You can use almond milk or another milk alternative or just leave it out.
Elizabeth
February 10, 2016 at 2:56 pmSorry 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
Jackie
October 24, 2015 at 8:04 amAmazing! 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!
Sally
December 6, 2015 at 2:44 pmSpinach! Thanks for the idea. Soup sounds great and I am going to make it tonight.
Amy
November 1, 2015 at 11:35 pmWould this work in the crockpot?
Amy Taylor (comment moderator)
November 12, 2015 at 5:07 pmHi there. We have not tried this in a crock pot but I imagine it would work just fine.
Carla
January 29, 2017 at 8:10 pmI 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!!!!
Samantha
January 8, 2016 at 1:34 amI 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
Tracy
February 2, 2016 at 6:38 pmOh 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! :)
Sumer
March 1, 2016 at 8:31 pmCan’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!!!
Megan Hartten
August 10, 2018 at 6:56 amDelicious! Thank you for another great recipe!!
Charlotte Laberge
April 13, 2019 at 11:53 amHi, 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!
100 Days Admin
April 15, 2019 at 9:18 amHi Charlotte, you leave the bacon in the pan and make (or set aside a few pieces) more to put on top when done. – Nicole