Creamy Cauliflower Chowder with Cheddar (Printable)

A velvety blend of cauliflower, potatoes, and sharp cheddar creates this hearty, satisfying chowder perfect for cold weather comfort.

# What goes in:

→ 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

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften and become fragrant.
02 - Stir minced garlic into the pot and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add cauliflower florets and diced potatoes to the pot. Cook for 2 minutes, stirring frequently to coat vegetables with butter and aromatics.
04 - Pour in vegetable broth, dried thyme, smoked paprika, salt, and black pepper. Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until all vegetables are tender when pierced with a fork.
05 - Using an immersion blender, partially puree the soup directly in the pot, leaving some vegetable chunks for texture. Alternatively, carefully transfer half the soup to a countertop blender, puree until smooth, then return to pot.
06 - Stir whole milk and heavy cream into the soup. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
07 - Gradually add shredded sharp cheddar cheese, a handful at a time, stirring constantly until completely melted and smooth. Taste and adjust salt and pepper as needed.
08 - Ladle hot soup into bowls. Garnish with chopped fresh chives and additional shredded cheddar cheese if desired. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • Its incredibly satisfying without being heavy, thanks to the cauliflower base that creates natural creaminess
  • The sharp cheddar adds this perfect tangy depth that keeps you coming back for spoonful after spoonful
  • This soup comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Add your dairy slowly and keep the heat gentle once you do, otherwise you might end up with separated soup that looks curdled
  • Shredding your own cheese instead of buying pre shredded is absolutely worth the extra five minutes
  • Immersion blenders are fantastic, but if youre using a regular blender, never fill it more than halfway with hot soup
03 -
  • Let your cheddar sit at room temperature for about 20 minutes before shredding for the smoothest melt
  • If your soup seems too thick, add warm broth a quarter cup at a time until you reach your desired consistency

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