This recipe comes from a cookbook called Vintage by Jeff Keys. It is absolutely delicious and makes a lot of soup! I would not freeze this soup with the cream and cheese in it but I would freeze it before adding those ingredients and add after thawing.
1/2 cup unsalted butter
1 1/2 medium onions, diced
1 leek, white and tender green parts, thinly sliced
2 medium carrots, peeled and sliced into matchsticks
2 cloves garlic, minced
4 medium Yukon Gold potatoes, peeled and cut into 1/4″ dice
2 T. unbleached flour
1 1/2 quarts chicken stock
1 head of cauliflower, quartered, broken into florets, and sliced thinly
1/4 t. fresh ground black pepper
1/2 t. thyme
2 bay leaves
1/3 cup parsley, chopped
3 cups half and half
finely grated zest of 1 orange
8 oz. medium sharp cheddar, grated
fresh snipped herbs like parsley, thyme, dill or basil
Melt butter in a large soup pot, add onion, leek, carrots and garlic-saute for 5 minutes, stirring often until soft and juices are released. Stir in potatoes and cook for 2 more minutes. Stir in flour and cook 2 minutes. Add stock and cauliflower. Stir in dried herbs and bring chowder to a boil. Lower heat and simmer for 40 minutes, stirring occasionally.
Scald cream and add to chowder. On very low heat, just before serving add the orange zest and cheese. Stir until the cheese melts. Taste and adjust seasonings. Garnish with fresh herbs.