Creamy Cauliflower Chowder Cheddar (Printable)

Velvety chowder blending cauliflower, creamy potatoes, and sharp cheddar for a comforting meal.

# What You'll 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 (plus extra for garnish)
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 Make It:

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

# Tips from dashanddishes:

01 -
  • It tastes like you spent hours on it, but you'll be eating in under an hour.
  • The cheddar melts into the broth in a way that feels like wrapping yourself in a warm blanket.
  • Leftovers get even creamier the next day, which almost never happens with soup.
02 -
  • Don't let the soup boil after adding the dairy or it can separate and get grainy.
  • Add the cheese slowly and stir constantly, clumps happen when you dump it all in at once.
  • If you want deeper flavor, roast the cauliflower first at 400 degrees for 20 minutes before adding it to the pot.
03 -
  • Use a mix of sharp and white cheddar for a more complex, tangy flavor that doesn't turn the soup orange.
  • If the soup feels too thick, thin it with warm milk instead of cold so the temperature doesn't drop.
  • Taste right before serving, the flavors settle as it cooks and you might want a little more salt or pepper at the end.

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