Creamy Cauliflower with Cheddar Chowder (Printable)
A velvety blend of cauliflower and vegetables in a rich, cheesy broth perfect for cozy meals.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups sharp cheddar cheese, shredded
→ Broth & Seasonings
11 - 4 cups low-sodium vegetable broth
12 - ½ teaspoon dried thyme
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon ground black pepper
15 - ½ teaspoon salt, adjust to taste
→ Garnish
16 - 2 tablespoons fresh chives, chopped
17 - Extra shredded cheddar cheese
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
03 - Add cauliflower florets and diced potatoes to the pot. Cook for 2 minutes, stirring frequently to coat with butter.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until vegetables are fork-tender.
05 - Use an immersion blender to partially purée the soup, leaving some chunks for texture. Alternatively, carefully transfer half to a countertop blender, blend until smooth, and return to pot.
06 - Stir in whole milk and heavy cream. Bring to a gentle simmer over medium-low heat, stirring occasionally.
07 - Gradually add shredded sharp cheddar cheese, stirring continuously until fully melted and incorporated. Taste and adjust seasoning as needed.
08 - Ladle hot chowder into bowls and garnish with chopped fresh chives and additional shredded cheddar cheese if desired.
# Expert Advice:
01 -
- The way the sharp cheddar cuts through the cream creates this incredible balance that keeps you coming back for another spoonful
- You get all the comfort of classic potato chowder with a lighter feel that doesn't weigh you down for hours
02 -
- Never boil dairy based soups after adding cream or cheese—keep them at a gentle simmer to prevent separation and a grainy texture
- Temper your cold dairy by mixing a small amount of hot soup into it before adding to the main pot which prevents shocking the proteins
03 -
- Grate your cheese from a block because pre shredded cheese contains cellulose that prevents it from melting into that silky smooth consistency you want
- Use Yukon Gold or Red potatoes instead of Russets because waxy potatoes hold their shape better during simmering and contribute to the creamy texture