My Soup obsession this winter has moved to the next level of extra. I am just going to ride this wave out until Spring hits. Join me for some really great soup recipes!
To be totally honest this recipe was born because Cauliflower was on sale at my grocery store for $0.99 a head. When I find a deal like that I am likely to pick it up and figure out what to do with it after the fact.
Enter in Cauliflower and Potato Chowder. I had most of the ingredients in my fridge and pantry and it all came together in beautiful harmony.
The flavor of this Cauliflower and Potato Chowder has a simple deliciousness that is uncomplicated and straight forward. The potatoes add the starchiness that you want from a chowder. Cauliflower adds it’s own unique flavor, that is not overwhelming. The Tabasco leaves the perfect subtle warmth on your tongue, not too spicy! Chopped green onions add a fresh note to the soup. And finally the yogurt and cream bring a tartness and buttery silkiness to the flavor.
How to Make Creamy Cauliflower & Potato Chowder
This recipe for Cauliflower and Potato Chowder starts with the usual suspects of oil, onion and garlic – aka, my holy trinity!
Then the soups namesake of cauliflower and potatoes are added. All that gets mixed with a little season salt, pepper, dried basil, chicken base and water.
Simmer all that until you can mash some of the potatoes into the soup. This is the great part, you add a few tablespoons of potato flakes (yep, boxed mashed potatoes, people) to give it a little thickness. This is done in place of adding flour and butter or cornstarch.
Spice all this up with a few shots of Tabasco. Next you freshen it up with some chopped green onions.
Finish the soup with a little Greek yogurt and a touch of cream. You end up with an amazing dinner that is a little lighter than a traditional Potato Chowder.
The texture of this soup is pure perfection! The cauliflower retains its shape, yet softens beautifully in the broth. The potatoes get soft enough to smash, lending a hand to the soups thicker consistency.
The flavor of this Cauliflower and Potato Chowder has a simple deliciousness that is uncomplicated and straight forward. The potatoes add the starchiness that you want from a chowder. Cauliflower adds it’s own unique flavor, that is not overwhelming. The tabasco leaves the perfect subtle warmth on your tongue, not too spicy! Chopped green onions add a fresh note to the soup. And finally the yogurt and cream bring a tartness and buttery silkiness to the flavor.
Variation on Cauliflower and Potato Chowder
You can change just a few ingredients in this soup to make it your own. Here are a few ideas:
- Lighten up the soup by subbing whole milk or half and half for the heavy cream.
- Not a fan of Greek yogurt? Use sour cream instead, it will give you a stronger flavor.
- You can spice things up by adding a few extra dashes of Tabasco and a few pinches of red pepper flakes.
- If you are trying to cut carbs out of your diet you can make this a Cauliflower Chowder. Use 4 1/2 cups of cauliflower and no potatoes. (that will be about an entire head of cauliflower)
- Garnish your soup “loaded” style: bacon, cheese, parsley, and a little extra sour cream or Greek yogurt.
Cauliflower and Potato Chowder for Dinner
I say this all the time, but when we have soup for dinner I keep it pretty casual.
Think raw veggie plate with dip or a side salad. Sometimes dinner is just soup and saltine crackers, it really depends how crazy the day has been.
This would also be great with grilled ham and cheese sandwiches, a grilled club sandwich, or blt’s.
Cauliflower & Potato Chowder is a creamy chowder soup That is a little lighter in calories than a traditional chowder. But this chowder recipe is not missing any flavor. Cauliflower and Potato Chowder is full of fresh cauliflower, potatoes, green onions, a shot of tabasco, a little cream & a scoop of greek yogurt.
- 1 medium sized yellow onion chopped
- 3 plump garlic cloves minced
- 1 tablespoon oil
- 2½ cups cauliflower about ½ head of cauliflower, chopped into smaller florets and pieces
- 2 cups russet potatoes peeled and cut into ½ to 1 inch dice
- 5 cups water
- 4 teaspoons chicken base
- 1 teaspoon dried basil
- 4 tablespoons dried potato flakes
- 1 teaspoon Lawry’s seasoning salt
- ½ teaspoon black pepper
- 5-6 dashes of Tabasco
- 3 green onions white and light green parts, chopped
- ¼ cup plain Greek yogurt
- ⅓ cup heavy cream
- In a large pot over medium low heat saute the onions and garlic in the oil, stirring often, for 5 minutes.
- Add the season salt, basil, and pepper and saute for an additional minute.
- Increase the heat to medium – medium high heat and add the cauliflower, potatoes, water and chicken base.
- Simmer for 15-17 minutes, stirring occasionally, until the vegetables are tender.
- Turn the heat to low.
- Using the back of a wooden spoon chop up or smash about ⅓ of the potatoes and cauliflower into the soup. I find smashing them between the spoon and the side of the pot works best.
- Sprinkle in the potato flakes and stir to incorporate them into the soup.
- Add the tabasco and green onions. Stir to combine.
- Turn the heat off completely and add the cream. Stir in the greek yogurt until it is completely dissolved into the soup.
This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.