This is a revamped recipe from our Russet Recipe Rescue Contest, originally submitted by Candy Barnhart.
2 tablespoons olive oil
½ pound turkey bacon, diced
½ cup chopped yellow onion
2 ribs celery, chopped
3 cloves garlic, minced
4 (5-6 ounces each) Idaho® Russet potatoes, peeled and diced
3 cups finely chopped cauliflower florets
4 cups chicken stock or broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup low-fat (1%) milk
2 tablespoons crumbled blue cheese
Heat olive oil in a large skillet over medium heat. Add bacon, onion and celery. Sauté, stirring occasionally, until onion is transparent, about 5 minutes. Add garlic and sauté 2 minutes longer, stirring once.
Add potatoes, stir and cook 4 minutes, stirring once. Add cauliflower and chicken stock and stir to combine. Cover and simmer until potatoes are tender, about 15 minutes.
Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour, stirring constantly. Whisk in milk and blue cheese and bring to a simmer, stirring constantly. Cook until thickened. Pour into potato mixture and stir to combine.
If desired, puree chowder using an immersion blender.
Divide evenly among 8 soup bowls and serve immediately.