loaded baked potato chowder

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


  • 4 russet potatoes, scrubbed
  • 8 – 10 strips bacon
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • cup all-purpose flour
  • 3 cups milk
  • 2 cups low-sodium chicken broth
  • kosher salt and cracked black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream or Greek yogurt
  • scallions, chopped, for garnish


  • Pierce 4 russet potatoes multiple times with a fork, then microwave for 12 to 15 minutes, or until tender.* (see directions for baking in oven below) Carefully halve potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
  • Meanwhile, cook 8-10 strips 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 bacon fat from pan, discarding the rest. Once the bacon has cooled, crumble into small pieces.
  • In a large pot or Dutch oven, melt 4 tablespoons butter over medium heat. Add the reserved 1 tablespoon bacon fat, 1 chopped onion, and 3 cloves minced garlic; cook for 2 to 3 minutes, or until fragrant. Slowly whisk in ⅓ cup flour, cook for 1 minute. Slowly whisk in 3 cups milk and 2 cups broth; whisk until smooth. Bring to a simmer and season with a big pinch of salt and pepper. Continue simmering until the mixture thickens 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 shredded cheese and crumbled bacon.
  • Remove from the heat, allowing chowder to cool slightly before stirring in 1 cup sour cream. Add potato chunks to the soup and season to taste with additional salt and pepper. 
  • Serve warm, topped with your favorite garnishes, like cheese, bacon and scallions.


  • Preferred Baked Potato Method: Coat potatoes in olive oil, season liberally with salt and pepper then bake directly on the rack at 425°F for 45 minutes to 1 hour or until tender.


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


  • Protein: Swap bacon for diced prosciutto or pancetta
  • Vegetarian: Substitute chicken broth for vegetable broth and omit bacon from the recipe.
  • Gluten-Free: Swap out flour for a gluten-free all-purpose flour such as Cup 4 Cup or cornstarch or potato starch.


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


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