Creamy Cauliflower Chowder Cheddar (Printable Format)

Velvety chowder featuring tender cauliflower, creamy potatoes, and sharp cheddar cheese for warm comfort.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 medium celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 2 tablespoons unsalted butter
08 - 3 cups whole milk
09 - 1 cup sharp cheddar cheese, shredded
10 - 3/4 cup heavy cream

→ Broth & Seasonings

11 - 3 cups low-sodium vegetable broth
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
16 - 1 bay leaf

→ Optional Garnishes

17 - 2 tablespoons fresh chives, chopped
18 - Cracked black pepper

# How-To Steps:

01 - Melt the butter in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets and diced potatoes, stirring to evenly combine.
04 - Pour in vegetable broth and add bay leaf, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until vegetables are tender.
05 - Remove and discard the bay leaf. Use an immersion blender to blend the mixture smooth or leave some vegetable chunks to maintain texture.
06 - Stir in whole milk and heavy cream, heating gently over low heat without boiling.
07 - Add shredded cheddar cheese gradually, stirring constantly until fully melted and incorporated.
08 - Taste and add salt or pepper as needed to achieve desired flavor balance.
09 - Ladle chowder into bowls and garnish with additional cheddar cheese, chopped chives, and freshly cracked black pepper.

# Expert Suggestions:

01 -
  • It tastes like loaded baked potato soup but lighter, with cauliflower doing most of the work.
  • You can make it as smooth or chunky as you like, no rules.
  • Leftovers get even creamier overnight, which means lunch is already handled.
02 -
  • Do not let the soup boil after adding the milk and cream, or it might curdle and turn grainy.
  • Add the cheese slowly and stir constantly, rushing this step can leave you with clumps instead of creaminess.
03 -
  • Use an immersion blender if you have one, it saves you from transferring hot soup to a blender and risking a mess.
  • Let the soup sit for five minutes after blending before adding the dairy, it cools just enough to prevent curdling.

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