Name: Cauliflower and Potato Chowder
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 medium head of cauliflower, chopped into florets; 4 medium potatoes, peeled and diced; 1 onion, chopped; 3 garlic cloves, minced; 4 cups vegetable broth (or chicken broth); 1 cup heavy cream (or coconut milk for dairy-free); 2 teaspoons dried thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

This creamy cauliflower and potato chowder is made effortlessly in the crockpot. A hearty blend of vegetables, savory herbs, and a rich, velvety broth, this soup is perfect for chilly evenings. Set it in the morning, and enjoy a warm, comforting bowl by dinnertime with minimal effort.

Recipe Tips and Tricks:

For a thicker chowder, blend part of the soup in a blender or use an immersion blender to achieve the desired consistency.
Add extra veggies like carrots or celery for added texture and nutrition.
Adjust the seasoning by adding extra herbs such as thyme or rosemary for a unique flavor.
If you prefer a dairy-free version, swap heavy cream for coconut milk or almond milk.

Why You’ll Love This Recipe:

This cauliflower and potato chowder combines simplicity and comfort in one delicious bowl. The crockpot does all the work, cooking the ingredients to perfection while you go about your day. The creamy texture from the potatoes and cauliflower creates a warm, filling soup, and the addition of herbs adds layers of flavor. It’s a great choice for busy weeknights or a family meal!

Yield: 6 servings

Cauliflower and Potato Chowder

A creamy, comforting cauliflower and potato chowder made in your crockpot for a delicious, easy dinner.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

1 medium head of cauliflower, chopped into florets
4 medium potatoes, peeled and diced
1 onion, chopped
3 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut milk for dairy-free)
2 teaspoons dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prep the Veggies: Start by chopping the cauliflower into small florets and dicing the potatoes into bite-sized pieces. Chop the onion and garlic as well.
Layer the Crockpot: Place the cauliflower, potatoes, onion, and garlic into the crockpot. Pour in the vegetable broth and season with thyme, salt, and pepper.
Cook: Set your crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. The vegetables should be tender and the soup base flavorful.
Blend (Optional): For a thicker chowder, use an immersion blender to puree a portion of the soup directly in the crockpot. Alternatively, blend a few cups of the soup in a regular blender, then return it to the pot.
Finish the Chowder: Stir in the heavy cream (or dairy-free alternative) and adjust seasoning if needed. Let it cook for another 10-15 minutes to heat through.
Serve: Ladle the chowder into bowls and garnish with fresh parsley, if desired. Enjoy!

Notes

If you want a super creamy texture, add more cream or blend the soup more thoroughly.
You can also serve this chowder with crusty bread for dipping.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 284Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 45mgSodium 532mgCarbohydrates 33gFiber 5gSugar 6gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Cauliflower: Provides a mild flavor and creamy texture once cooked. You can use frozen cauliflower if fresh is not available.
Potatoes: Opt for russet potatoes for their starchiness, which helps thicken the chowder. They break down nicely, adding to the creamy texture.
Vegetable broth: Use homemade or store-bought vegetable broth for a flavorful base. Adjust seasoning accordingly if using low-sodium broth.
Heavy cream: Adds richness and smoothness to the soup, but you can substitute with milk for a lighter version.

Variations and Substitutions:

Vegan Version: Replace the heavy cream with coconut cream or cashew cream to make it vegan-friendly.
Add Meat: For a heartier version, you can add cooked bacon, sausage, or shredded rotisserie chicken.
Spicy Twist: Incorporate a pinch of red pepper flakes or a dash of hot sauce for a little heat.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well. Let it cool completely before transferring it to a freezer-safe container, where it will keep for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.