Potato and Cauliflower Chowder
Ingredients
The chowder
-
3
pieces
bacon (chopped)
-
½
onion
diced
-
3
cloves
garlic (minced)
-
1
head
cauliflower (cut into 1-2" florets)
-
2
pounds
potatoes (Russet, unpeeled and cut into 1 inch cubes)
-
6
cups
chicken broth
-
½
cup
heavy cream
-
2
tablespoons
butter
-
1 ½
teaspoons
salt
-
to taste
pepper
Recommended toppings
-
to taste
cheese (grated)
-
to taste
green onions (sliced)
-
to taste
bacon (cooked)
Instructions
- Cook the bacon in a large soup pot over medium heat until golden brown.
- Add the diced onion and minced garlic, cooking for an additional minute.
- Incorporate the cauliflower, potatoes, and chicken broth, bringing the mixture to a boil.
- Reduce to a low simmer and cook until the vegetables are tender, about 15 minutes.
- Use an immersion blender to puree most of the soup, leaving some chunks.
- Stir in the cream, butter, salt, and pepper.
- Serve with recommended toppings and freeze leftovers for later.
Nutrition Facts (estimated)
Servings
6
Calories
277
Total fat
16g
Total carbohydrates
27g
Total protein
9g
Sodium
1600mg
Cholesterol
44mg
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