loaded baked potato chowder

5 from 4 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 4 russet potatoes
  • 8 strips of bacon
  • 4 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • cup all-purpose flour
  • 3 cups milk
  • 2 cups low-sodium chicken broth
  • 2 cups cheddar cheese shredded
  • 1 cup sour cream
  • green onions chopped for serving

Instructions

  • Pierce 4 russet  potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* (see directions for baking in oven below) Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
  • Meanwhile, cook 8-10 strips of  bacon in a skillet over medium-high heat until crisp . Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
  • In a large pot or Dutch oven, melt 4 tablespoons of  butter over medium heat. Add the reserved 1 tablespoon of  bacon fat, 1 small chopped yellow onion, and 3 cloves of  garlic; cook for 2 to 3 minutes, or until fragrant. Slowly whisk  ⅓ cup of  flour into the pot and stir for 1 minute. Slowly whisk in 3 cups of  milk and 2 cups of chicken broth;  whisking until smooth. Bring to a simmer and season with a big pinch of salt and pepper. Continue simmering until the mixture has thickened slightly, about 5 minutes.
  • If you'd like to garnish with cheese and bacon, set aside ¼ cup of each. Stir in the remaining 1 ¾ cups of shredded cheddar cheese and crumbled bacon.
  • Remove the pot from the heat, allowing chowder to cool slightly before stirring in 1 cup of  sour cream or Greek yogurt. Add potato chunks to the soup and season to taste with additional salt and pepper, as needed.
  • Serve warm, topped with your favorite garnishes, like cheese, bacon and scallions/green onions.

NOTES

  • I prefer baking my potatoes in the oven. This is my favorite method. Coat potatoes in olive oil, season liberally with salt and pepper then bake in a preheated oven directly on the rack at 425 degrees F for 45 minutes to 1 hour or until tender.

SERViNG SUGGESTIONS

  • To complete the meal serve with a big green side salad. For an extra hearty/comforting meal, serve in sourdough bread bowls.

SWAP SUGGESTIONS

  • Protein: Swap bacon for diced prosciutto.
  • Vegetarian: Substitute chicken broth for vegetable broth and omit bacon from the recipe.

WEEKEND PREP / MAKE AHEAD

  • Bake potatoes in advance.
  • Chop green onions for garnish in advance and to store in airtight container.

Nutrition

Calories: 529kcal | Carbohydrates: 43g | Protein: 19g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 337mg | Potassium: 962mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1049IU | Vitamin C: 10mg | Calcium: 487mg | Iron: 2mg