6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)

"After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving." -Julie Blum, Mollusk, VA

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.

Step 2

Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.

Step 3

Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.

Ratings & Reviews

Needed more spices....

October 26, 2015
Good solid base of a soup, but not seasoned well enough.  We added fresh rosemary and thyme.  Also needed more salt.  We put in some chicken sausage to make it more of a meal,which I could take or leave.  Make sure you read all the instructions before starting, this is a moderate labor intensive soup. 

Good soup!

May 25, 2015
We liked this soup quite a bit.  I left out the corn because it tasted so good without it.  Instead of bacon (don't usually eat for animal welfare reasons), I added a heaping teaspoon of smoked paprika, which tastes just like bacon.  Also added garlic and herbes de provence.  Had this for dinner with cheese toasts and salad for the last cool day of spring.

McHortonheiser's Review

December 07, 2014
I made this recipe with no changes and it lacks flavor in my opinion. I didn't have cheese to put on top and I'm sure that would help it, but I have made other potato soups/chowders that are far superior to this one and as such I will not be making this again.

dawnt77's Review

March 12, 2014
I used frozen leeks from trader Joe's and homemade chicken broth. Topped with a little leftover bacon and ham.

KarenWard's Review

January 14, 2013
Made it just as written except used the immersion blender. It hit the spot on a cold winters evening and loved getting the extra kick of nutrients from the cauliflower! Wll make this again.

Eggcellent's Review

January 31, 2012
We thought this was really good. It got the Bea seal of approval (mother-in-law) and it is just the way she says..."mmmm this is good" that wins the hearts.

JennersRN's Review

January 24, 2012
The cauliflower makes the soup thick and creamy without adding much in calories. I use a whole head of cauliflower and omit the corn. I also sautéed the leeks in the bacon grease instead of the oil and use an immersion blender. This is one of my favorite potato soup recipes, and super easy!

Denisebarker's Review

January 08, 2012
My husband and son loved this soup I did saute the leeks in the bacon grease left from the bacon strips.

dena9472's Review

October 24, 2011

veryslowcook's Review

October 09, 2011
Although it doesn't come out as thick and rich as a cream-based soup, it has a nice lightly creamy texture with a mix of complimentary flavors. I cut the potato & cauliflower into smaller pieces and shaved several minutes off the simmering time. An immersion blender worked well. We felt no guilt eating this truly light soup packed full of veggies. The bacon topping makes it special. We'll eat this one again!