Save to Pinterest This dish features tender cauliflower and diced potatoes simmered with aromatic vegetables and spices, then blended to creamy perfection. Enriched with whole milk, heavy cream, and sharp cheddar cheese, it delivers a rich and comforting texture. The addition of smoked paprika and thyme adds depth, while fresh chives and cracked pepper provide bright final notes. Perfect for warming up chilly days with bold flavors and satisfying creaminess.
I threw this together on a Tuesday night when the wind was rattling the windows and I had half a head of cauliflower sitting in the crisper. What started as a way to use up vegetables turned into something I now crave every time the temperature drops. The smell of butter and garlic hitting the pot still makes me stop whatever I'm doing and just breathe it in.
The first time I made this for my neighbor, she asked if I'd added bacon because the smoked paprika gave it that deep, cozy flavor. I hadn't, but I loved that she thought I had. Now I make a double batch every few weeks and keep a container in the freezer for nights when I need something that feels like a hug in a bowl.
Ingredients
- Cauliflower: The star here, it breaks down into silky clouds when blended and soaks up every bit of seasoning.
- Yukon Gold potatoes: They add body and a buttery texture without falling apart, which russets sometimes do.
- Sharp cheddar cheese: Don't skimp on quality here, it makes the whole pot taste richer and more alive.
- Smoked paprika: This is the secret that makes people ask what's in here, it adds warmth without any heat.
- Heavy cream: It smooths everything out and keeps the soup from feeling too thin or watery.
- Unsalted butter: I like controlling the salt myself, and butter gives the base a sweetness that olive oil just doesn't.
- Garlic: Fresh is worth it, the smell when it hits the pan is half the reason I cook.
- Vegetable broth: Low sodium lets you season as you go, which I learned after over salting this once and having to add more cream to fix it.
Instructions
- Start with the aromatics:
- Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally until the onion turns translucent and your kitchen smells like comfort.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute. You'll know it's ready when the smell shifts from sharp to sweet.
- Build the base:
- Toss in the cauliflower and potatoes, stirring everything together so the vegetables get coated in that buttery base. Pour in the broth, then add the bay leaf, thyme, smoked paprika, salt, and pepper.
- Simmer until tender:
- Bring it to a boil, then lower the heat and let it simmer for 15 to 18 minutes. The vegetables should be soft enough to break apart easily with a spoon.
- Blend to your liking:
- Pull out the bay leaf, then use an immersion blender right in the pot. I like leaving a few chunks for texture, but you can make it completely smooth if that's your thing.
- Stir in the dairy:
- Pour in the milk and cream, keeping the heat low so it doesn't boil. Add the cheddar a handful at a time, stirring until each bit melts before adding more.
- Taste and serve:
- Adjust the salt and pepper if needed. Ladle into bowls and top with extra cheddar, chives, and a few cracks of black pepper.
Save to Pinterest I served this at a small dinner party last winter, and one of my friends went quiet for a minute after the first spoonful. Then she looked up and said, this is exactly what I needed today. That's when I knew this recipe was a keeper, not just because it tastes good, but because it somehow lands right when people need it most.
What to Serve It With
I almost always tear up a crusty baguette and toast it with a little butter and garlic. The crunch against the creamy soup is perfect. A simple arugula salad with lemon and olive oil cuts through the richness without competing with it, and if you're feeling indulgent, a grilled cheese on the side turns this into the coziest meal imaginable.
How to Store and Reheat
This keeps in the fridge for up to four days in an airtight container, and it thickens as it sits, which I actually love. Reheat it gently on the stove over low heat, adding a splash of milk or broth to loosen it up. It freezes well too, just leave out the cheese and stir it in fresh when you reheat, otherwise it can get a little grainy.
Little Things That Make a Difference
I learned the hard way that good cheddar matters here, the pre shredded stuff has anti caking agents that make the soup gritty. Freshly grated melts like a dream. If you don't have an immersion blender, let the soup cool slightly and blend it in batches in a regular blender, just leave the lid cracked so steam can escape.
- A pinch of cayenne adds a gentle warmth without making it spicy.
- Swap half the milk for more broth if you want it a little lighter.
- Leftover chowder makes an incredible baked potato topping the next day.
Save to Pinterest This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it brings you the same kind of comfort it's brought me on cold nights when nothing else will do.
Recipe FAQs
- → Can I roast cauliflower before cooking?
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Yes, roasting the cauliflower florets beforehand enhances their natural sweetness and adds a smoky depth to the chowder.
- → What potatoes work best here?
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Yukon Gold potatoes are ideal for creamy texture, but russet or red potatoes can be used as alternatives.
- → How can I adjust the thickness?
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Blend the chowder fully for a smooth consistency or leave some vegetable chunks for more texture.
- → Is this suitable for gluten-free diets?
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Yes, if you use a gluten-free vegetable broth and ensure all ingredients are gluten-free.
- → Can I substitute dairy ingredients?
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For a lighter version, replace whole milk and cream with 2% milk and half-and-half; however, flavor and richness may differ.
