Potato Cauliflower Chowder
Creamy and comforting, this Potato Cauliflower Chowder is the ultimate cold-weather soup, blending hearty russet potatoes, tender cauliflower, and a medley of classic vegetables in a velvety, cheddar-infused broth. Perfectly seasoned with dried thyme and a hint of garlic, this gluten-based chowder achieves its luxurious texture by partially blending the soup while leaving chunks of veggies for a satisfying bite. A touch of heavy cream and milk elevates the richness, making every spoonful a cozy delight. Topped with fresh parsley and ideal alongside crusty bread, this one-pot wonder is a crowd-pleaser that’s easy to prepare in under an hour. Whether for a weeknight dinner or meal prepping, this simple chowder recipe is wholesome comfort food at its best. Keywords: potato cauliflower chowder, creamy vegetable soup, easy chowder recipe, hearty soup, cheddar chowder.
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Recipe Information
Ingredients
- 4 large (peeled and diced) russet potatoes
- 1 medium head (cut into florets) cauliflower
- 1 medium (diced) onion
- 2 medium (peeled and diced) carrots
- 2 celery stalks
- 3 (minced) garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 cups vegetable broth
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1.5 cups (shredded) cheddar cheese
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (for garnish) chopped parsley
Instructions
Begin by preparing the vegetables. Peel and dice the potatoes, chop the cauliflower into small florets, dice the onion, and dice the carrots and celery stalks. Mince the garlic cloves.
In a large pot, melt the unsalted butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the vegetable broth while stirring to combine. Bring the mixture to a simmer.
Add the diced potatoes, cauliflower florets, bay leaf, dried thyme, salt, and black pepper. Stir to mix and let the soup simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
Reduce the heat to low and remove the bay leaf. Using a ladle, transfer about half of the soup to a blender and puree until smooth, or use an immersion blender directly in the pot. Be careful with hot liquids while blending.
Return the blended portion to the pot and stir to combine. This will give the chowder a creamy texture while keeping small chunks of vegetables for added heartiness.
Add the whole milk and heavy cream to the pot. Stir thoroughly, making sure not to let the soup boil at this point.
Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
Taste and adjust the seasoning with additional salt or black pepper if needed.
Ladle the chowder into bowls and garnish with chopped parsley. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 7772 mg | 338% | |
| Total Carbohydrate | 449.7 g | 164% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 72.7 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1762 mg | 136% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 12286 mg | 261% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
