Loaded Baked Potato Chowder
Think all potato soups are just bland, starchy bowls of comfort? What if you could have a version that delivers the complete, crave-worthy experience of a fully loaded baked potato in every single spoonful? This Loaded Baked Potato Chowder does exactly that, transforming the classic side into a rich, hearty, and utterly satisfying main dish.
Packed with creamy potatoes, sharp cheddar, crispy bacon, and a touch of fresh chives, this chowder is the ultimate cold-weather meal. It’s incredibly easy to make and delivers that familiar, beloved flavor profile in a comforting soup form that will have everyone asking for seconds.
Loaded Baked Potato Chowder
A hearty and comforting chowder that captures the flavors of a loaded baked potato with crispy bacon, tender potatoes, cheese, and creamy broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Method: Soup
- Cuisine: American
Ingredients
- 12 oz pack of bacon
- 1 large yellow onion, diced
- 2 large cloves garlic, minced
- 2 tbsp all purpose flour
- 32 oz chicken broth
- 3 lbs russet potatoes, chopped into bite size pieces
- 1/2 cup sour cream
- 2 cups freshly shredded cheddar cheese
- 1.5 cups half and half
- 1/2 tsp salt (add more if needed)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper powder
- 1/4 tsp cracked pepper
- chopped green onions for garnish
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving bacon fat in the pot.
- Add diced onion to the pot and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes.
- Slowly whisk in chicken broth, ensuring no lumps form.
- Add chopped potatoes to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in sour cream, shredded cheddar cheese, and half and half until cheese is melted and soup is creamy.
- Season with salt, garlic powder, onion powder, cayenne pepper, and cracked pepper. Adjust seasoning to taste.
- Crumble cooked bacon and stir most into the chowder, reserving some for garnish.
- Serve hot, garnished with chopped green onions and reserved bacon.
Notes
For best flavor, use freshly shredded cheddar cheese and russet potatoes. Adjust seasoning to your preference, and garnish with extra bacon and green onions for added texture and taste.
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Frequently Asked Questions
Can I make this Loaded Baked Potato Chowder ahead of time?
Yes, you can prepare this chowder in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it thickens too much.
What are the best toppings for Loaded Baked Potato Chowder?
Classic baked potato toppings work perfectly. Try shredded cheddar cheese, crispy bacon bits, chopped chives, or a dollop of sour cream. These additions enhance the rich flavor and texture of your Loaded Baked Potato Chowder.
Can I freeze this chowder?
Freezing is not recommended, as the dairy base may separate and become grainy upon thawing. For best results, enjoy your Loaded Baked Potato Chowder fresh or refrigerated for a few days.
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