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Loaded Baked Potato Chowder

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A hearty and comforting chowder that captures the flavors of a loaded baked potato with crispy bacon, tender potatoes, cheese, and creamy broth.

Ingredients

Scale
  • 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

  1. Cook bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving bacon fat in the pot.
  2. Add diced onion to the pot and sauté until translucent, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes.
  5. Slowly whisk in chicken broth, ensuring no lumps form.
  6. Add chopped potatoes to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  7. Stir in sour cream, shredded cheddar cheese, and half and half until cheese is melted and soup is creamy.
  8. Season with salt, garlic powder, onion powder, cayenne pepper, and cracked pepper. Adjust seasoning to taste.
  9. Crumble cooked bacon and stir most into the chowder, reserving some for garnish.
  10. 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

Find it online: https://www.receipster.com/loaded-baked-potato-chowder/

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