Creamy Connecticut Country Cottage Soup

This creamy cottage soup is a warm classic hailing from Connecticut. It’s comforting, and loaded with garlic, leeks, cauliflower, and cream cheese.

There are many great things about the state of Connecticut. Ice-cream, great lobster shacks and a beautiful coastline which connects New Yorkers with Bostonians. You will see fluffy white sheet, lots of trees, and glorious farm stands dotting the scenic route.

Another great Connecticut classic is this fabulous soup from the now defunct The Golden Lamb in Buttery, CT. It is a comforting, creamy vegetable soup made with a blend of onions, leeks, garlic, cauliflower, and fresh herbs, cooked slowly to develop amazingly rich flavors. We absolutely adore this soup, which you can either serve with a side of grilled garlic bread for a full meal, or on its own as an appetizer.

How to Make Connecticut Country Cottage Soup

Prepare the Ingredients

1. Dice and Chop: Dice 2 cups onions, ¼ cup garlic, and 1½ cups celery. Coarsely chop 2 cups leeks and 1 large cauliflower.
2. Chop Herbs: Chop 2 tablespoons lovage, 2 tablespoons chives, and ¼ cup fresh dill.

Cook the Soup Base

3. Sauté Vegetables: In a large soup pot, melt 4 tablespoons butter over medium heat. Add the diced onions and chopped leeks. Cook until wilted, about 5-7 minutes.
4. Add Cream Cheese: Gradually add 8 ounces of cream cheese, stirring to allow it to soften and melt into the mixture.

Build the Flavor

5. Add Garlic and Broth: Add ¼ cup diced garlic and 6 cups chicken broth to the pot. Stir well.
6. Melt Cream Cheese: Reduce the heat to low and allow the cream cheese to fully melt into the soup, stirring occasionally. This should take about 10 minutes.
7. Cool the Soup: Remove the pot from heat and let the soup cool for at least 15 minutes.

Combine Additional Ingredients

8. Add Milk and Vegetables: Add 2 cups milk, the diced cauliflower, and 2 tablespoons chopped lovage to the cooled soup. Stir to combine.
9. Chill the Soup: Place the soup in the refrigerator and chill for at least 1 hour to let the flavors meld.

Final Touches and Heating

10. Add Fresh Herbs and Seasoning: After chilling, add 2 tablespoons chopped chives, 1½ cups diced celery, ¼ cup fresh dill, and 1 tablespoon lemon pepper. Stir well.
11. Heat the Soup: Reheat the soup in a water bath over medium to high heat for 1 hour, stirring occasionally. Once heated, reduce to low heat to keep warm until serving.

Recipe Notes

• Substitutions: If you can’t find lovage, substitute with celery leaves or parsley.
• Alternative Proteins: Add cooked chicken, turkey, or ham for extra protein.
• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Cream Cheese Variations: For a tangier flavor, try using a blend of cream cheese and goat cheese.
• Serving size: this serves 6 people as a main course, and 8-10 as an appetizer.

Connecticut Country Cottage Soup

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5 from 10 reviews

• Author: The Golden Lamb
• Total Time: 95 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Creamy, comforting soup bursting with garlic, leeks, and cauliflower. A taste of classic Connecticut.

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Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons butter (57 g) butter
• 2 cups (300 g) onions, diced
• 2 cups (200 g) leeks, coarsely chopped
• 0.25 cups (35 g) garlic, diced
• 6 cups (1417 ml) chicken broth
• 8 ounces (225 g) cream cheese
• 2 cups (475 ml) milk
• 1 large cauliflower, diced (3 cups, 450 g) cauliflower, diced
• 2 tablespoons (8 g) lovage, chopped
• 2 tablespoons (8 g) chives, chopped
• 1.5 cups (225 g) celery, diced
• 0.25 cups (15 g) fresh dill, chopped
• 1 tablespoon (15 g) lemon pepper

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Instructions

1. Prepare the Ingredients
2. Dice 2 cups onions, ¼ cup garlic, and 1½ cups celery. Coarsely chop 2 cups leeks and 1 large cauliflower.
3. Chop 2 tablespoons lovage, 2 tablespoons chives, and ¼ cup fresh dill.
4. Cook the Soup Base
5. In a large soup pot, melt 4 tablespoons butter over medium heat. Add the diced onions and chopped leeks. Cook until wilted, about 5-7 minutes.
6. Gradually add 8 ounces of cream cheese, stirring to allow it to soften and melt into the mixture.
7. Build the Flavor
8. Add ¼ cup diced garlic and 6 cups chicken broth to the pot. Stir well.
9. Reduce the heat to low and allow the cream cheese to fully melt into the soup, stirring occasionally. This should take about 10 minutes.
10. Remove the pot from heat and let the soup cool for at least 15 minutes.
11. Combine Additional Ingredients
12. Add 2 cups milk, the diced cauliflower, and 2 tablespoons chopped lovage to the cooled soup. Stir to combine.
13. Place the soup in the refrigerator and chill for at least 1 hour to let the flavors meld.
14. Final Touches and Heating
15. After chilling, add 2 tablespoons chopped chives, 1½ cups diced celery, ¼ cup fresh dill, and 1 tablespoon lemon pepper. Stir well.
16. Reheat the soup on medium heat for 1 hour, stirring occasionally. Once heated, reduce to low heat to keep warm until serving.

Notes

• For a richer flavor, use homemade chicken broth instead of store-bought.
• To reduce cooking time, use pre-chopped leeks and cauliflower.
• Leftovers can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Carbohydrates: 30
• Fiber: 4
• Protein: 10
• Cholesterol: 70

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