Potato and Kale Chowder

Ingredients

• 720 ml (3 cups)cauliflower florets (about half a small head)
• 1.9 litres (2 quarts), dividedvegetable stock
• 30 ml (2 tablespoons); use 60 ml (4 tablespoons) if omitting the pancettaextra-virgin olive oil
• 240 ml (1 cup), diced small; optionalpancetta
• 600 ml (2½ cups), diced into large chunkssweet onion
• 600 ml (2½ cups), peeled and cut into large chunkscarrots
• 360 ml (1½ cups), cut into large piecescelery
• 907 g (2 pounds), skin on and halvedlittle yellow potatoes
• 1 large (about 720–960 ml, or 3–4 cups), peeled and cut into bite-sized piecessweet potato
• 15 ml (1 tablespoon), mincedfresh garlic
• 5 ml (1 teaspoon), depending on how salty the stock iskosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• A pinchred pepper flakes
• 30 ml (2 tablespoons), choppedfresh mint
• 30 ml (2 tablespoons), choppedfresh thyme
• 2bay leaves
• 120 ml (½ cup)white wine
• 1.4 litres (6 cups), packed, rinsed and coarsely choppedTuscan kale leaves
• 240 ml (1 cup)milk or half-and-half
• 30 ml (2 tablespoons)butter
• 60 ml (¼ cup), choppedfresh parsley

Instructions

1. 1

   Cook the cauliflower

   Put the cauliflower and 950 ml (1 quart) of the stock in a medium saucepan and bring to the boil. Reduce to a simmer and cook until very tender, then take off the heat and set aside to purée later.

2. 2

   Brown the pancetta

   Warm the olive oil in a large soup pot or heavy-based Dutch oven over medium heat. Add the pancetta and cook until browned and slightly crisp.

3. 3

   Adjust the oil

   If you are leaving out the pancetta, begin here with 60 ml (4 tablespoons) of olive oil.

4. 4

   Cook the vegetables

   Add the onion, carrots, celery, yellow potatoes and sweet potato. Raise the heat to medium-high and cook for 10 minutes, stirring often.

5. 5

   Add the aromatics

   Stir in the garlic, salt, black pepper, red pepper flakes, mint, thyme and bay leaves. Cook for 2 minutes, stirring often.

6. 6

   Reduce the wine

   Pour in the white wine, raise the heat to high and cook, stirring, until the wine has evaporated.

7. 7

   Strain the cauliflower

   Set a strainer over the soup pot and drain the cauliflower, allowing its cooking liquid to run into the pot but keeping the florets out. Return the cauliflower to its saucepan for now.

8. 8

   Simmer the soup

   Add the remaining 950 ml (1 quart) of stock and the kale to the soup pot. Bring to the boil, then reduce to a simmer and cook until the vegetables are tender, about 5–10 minutes more.

9. 9

   Purée the cauliflower

   While the soup simmers, add the milk and butter to the cauliflower saucepan and heat until hot. Blend until smooth and creamy with an immersion blender or a countertop blender. For a dairy-free version, leave out the milk and butter and blend the cauliflower with some stock; coconut milk can also replace the milk.

10. 10

    Finish the chowder

    When the soup is done, remove and discard the bay leaves. Stir in the cauliflower purée and parsley.

11. 11

    Stir and serve

    Stir the chowder well, then serve.

What is potato and kale chowder?

Chowder is a thick, hearty soup associated with American cooking, often made with vegetables and a creamy or substantial broth. This version brings together two types of potatoes, vegetables and Tuscan kale.

Cauliflower cooked separately and blended with the remaining stock gives the soup a creamy texture. That lets the potato and kale pieces remain distinct rather than blending the whole pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 7g protein, 37g carbs, 12g fat.

The potatoes and carrots provide much of the carbohydrate, while olive oil, pancetta, butter and milk contribute most of the fat. Pancetta, milk and the vegetables all add some protein. Pair a bowl with a crisp salad or another non-starchy vegetable for a balanced plate.

The vegetables that shape the soup

Yellow potatoes: Their skins stay on, and halving them gives the soup chunky, tender pieces. Sweet potato adds another texture and a mellow sweetness.

Cauliflower: Simmer it until very soft so it blends into a smooth purée. The purée thickens the broth without requiring the other vegetables to be mashed.

Building flavour in the pot

Pancetta: Browning it first adds savoury richness and a little crispness. If you omit it, follow the recipe's instruction to use 60 ml (4 tablespoons) of olive oil instead.

Aromatics: Cooking the onion, carrots, celery and potatoes before adding garlic and herbs gives them time to start softening. Stir regularly, especially after the garlic goes in, to keep it from catching.

Why the cauliflower is cooked separately

Separate cooking keeps the cauliflower out of the soup pot while its cooking liquid is strained in. The florets are then blended with milk and butter, making a smooth mixture to stir through at the end.

Heat the dairy just until hot before blending. If using a countertop blender, take care with the hot mixture and follow the blender's instructions.

Checking doneness and texture

The potatoes and carrots should be tender when pierced, while the kale should be softened but still visible in the soup. The recipe gives an additional simmering time of about 5–10 minutes after the stock and kale go in.

The finished broth should look creamy once the cauliflower purée is stirred in. If the vegetables need more time, continue simmering until tender before adding the purée and parsley.

Serving the chowder

Serve it hot in bowls, making sure each portion includes a mix of potatoes, kale and broth. Bread is a practical accompaniment for soaking up the thick soup.

Because this is a filling, vegetable-packed chowder, a simple side salad can add a fresh contrast without competing with its flavours.

Recipe notes & tips

• Cut the carrots and potatoes into similarly sized pieces so they cook at a similar pace.
• Taste the broth before adding all the salt, since vegetable stock can vary in saltiness.
• Keep stirring while the wine cooks off so the vegetables do not stick to the pot.
• Blend the cauliflower until no lumps remain for the smoothest broth.
• Remove both bay leaves before serving.

Variations

• Dairy-free: Leave out the milk and butter, and blend the cauliflower with some stock as directed.
• Coconut version: Replace the milk with coconut milk for a different creamy flavour.
• Without pancetta: Omit it and use 60 ml (4 tablespoons) of olive oil.
• More heat: Add extra red pepper flakes to suit your preference.
• Herb change: Use another tender herb in place of the mint or thyme while keeping the recipe's method.

Common mistakes to avoid

• Undercooked cauliflower: Simmer it until very tender so it blends into a smooth purée.
• Burnt garlic: Stir it frequently and cook it for only the stated 2 minutes.
• Too much salt: Check the stock first and season with the recipe's salt amount as needed.
• Missed bay leaves: Count them as they go in and remove both before serving.
• Rushed vegetables: Check that the potatoes and carrots are tender before finishing the soup.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often, until hot throughout; add a little stock if the chowder has thickened.

Frequently asked questions