Name: Loaded Baked Potato Chowder
Prep time: 10 min
Cook time: PT-484293H10M56S
Total time: PT-484293H10M56S
Cuisine: American
Ingredients: For the Soup:; 4 large russet potatoes, peeled and diced; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup whole milk (or heavy cream for a richer texture); 1/2 cup sour cream; 2 cups shredded cheddar cheese; Salt and pepper to taste; For the Toppings:; 6 slices of bacon, cooked and crumbled; 1/2 cup green onions, sliced; Extra shredded cheddar cheese; Sour cream (optional)

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If you’re a fan of creamy, hearty soups that are packed with flavor, then this Loaded Baked Potato Chowder is about to become your new go-to comfort food. Picture this: a velvety smooth soup with tender chunks of potatoes, crispy bacon, and a rich, cheesy broth that’s just begging for a warm, buttery roll to dip into it. This chowder takes all the best parts of a loaded baked potato—cheese, bacon, sour cream—and turns it into a bowl of pure, comforting goodness. It’s the ultimate dish for chilly evenings or when you need something filling and satisfying.

Why You’ll Love This Recipe?

There’s nothing quite like a hearty, creamy chowder to warm you up from the inside out, and this Loaded Baked Potato Chowder does just that. It’s packed with all the flavors of a loaded baked potato, but in soup form—creamy potatoes, crispy bacon, sharp cheddar cheese, and a dollop of sour cream. Plus, it’s super easy to make and perfect for feeding a crowd or having leftovers that taste even better the next day. If you’re looking for something comforting and delicious, this chowder is the answer.

Ingredients

For the Soup:

4 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup whole milk (or heavy cream for a richer texture)
1/2 cup sour cream
2 cups shredded cheddar cheese
Salt and pepper to taste

For the Toppings:

6 slices of bacon, cooked and crumbled
1/2 cup green onions, sliced
Extra shredded cheddar cheese
Sour cream (optional)

You can find the full list of ingredients below.

Directions

1. Cook the Bacon

Start by cooking the bacon in a large pot over medium heat. Let it get nice and crispy, which will add both flavor and texture to your chowder. Once cooked, remove the bacon and crumble it into small pieces. Set aside for later. Be sure to leave some of the bacon fat in the pot for flavor!

2. Sauté the Onion and Garlic

In the same pot with the bacon fat, add the diced onion and sauté for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and sauté for another minute until fragrant. This will add a wonderful aromatic base to your soup.

3. Cook the Potatoes

Add the diced potatoes to the pot and pour in the chicken broth. Stir everything together, making sure the potatoes are submerged in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

4. Mash Some of the Potatoes

Once the potatoes are soft, use a potato masher to mash a few of the potatoes directly in the pot. This will help thicken the chowder and give it that creamy texture. If you prefer a smoother soup, you can also use an immersion blender to puree part of the soup for a silky finish.

5. Add the Milk and Sour Cream

Stir in the whole milk and sour cream. These ingredients will make the soup rich and creamy, giving it that perfect chowder texture. Bring it back to a simmer and cook for another 5 minutes, allowing everything to come together. Season with salt and pepper to taste.

6. Add the Cheese

Once the soup is hot and creamy, stir in the shredded cheddar cheese until it melts and blends in perfectly. The cheese adds a sharp, savory flavor that complements the potatoes and bacon wonderfully. Keep stirring until everything is smooth and well combined.

7. Serve and Garnish

Ladle the chowder into bowls and top with the crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if you like. These toppings bring extra flavor, texture, and that classic “loaded” baked potato feel. Serve hot and enjoy!

Expert Tips and Tricks

Use Russet Potatoes: Russet potatoes are ideal for chowder because they break down nicely, creating a creamy texture without needing too much extra work.
Add More Cheese: If you love cheese (and who doesn’t?), feel free to add even more shredded cheddar to your chowder. For extra flavor, you can also mix in a bit of Parmesan or gouda.
Thicken Your Soup: If you like a thicker chowder, simply mash more potatoes in the pot or add a slurry made from equal parts flour and water. Stir it in and let the soup simmer until it thickens.
Make it Smokier: For an extra smoky flavor, try adding smoked paprika or use smoked bacon instead of regular bacon for that smoky punch.

Recipe Variations and Possible Substitutions

Vegetarian Version: To make this soup vegetarian, simply omit the bacon and substitute vegetable broth for chicken broth. You can add sautéed mushrooms for an earthy, umami flavor to replace the bacon’s richness.
Dairy-Free Version: For a dairy-free chowder, replace the milk with almond milk or coconut milk, and use a dairy-free sour cream and cheese alternative. The texture will be slightly different, but the flavors will still be fantastic.
Add Veggies: If you’d like to add some extra veggies to the chowder, try throwing in some carrots, corn, or celery for more texture and flavor.

Serving and Pairing Suggestions

This Loaded Baked Potato Chowder is hearty enough to be a meal on its own, but it pairs perfectly with a warm, buttery dinner roll or a slice of crusty bread to soak up all that creamy goodness. If you want a lighter side dish, a simple mixed green salad with a tangy vinaigrette would balance the richness of the soup beautifully.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. The soup might thicken as it sits, so you can add a little more milk or broth when reheating to bring it back to its creamy consistency. To reheat, just warm it up on the stove over low heat, stirring occasionally. You can also microwave it in a covered bowl, stirring every minute until heated through.

4 FAQs

1. Can I use instant potatoes in this soup?

While using instant potatoes might seem like a shortcut, fresh potatoes give this chowder the best texture and flavor. Instant potatoes can make the soup too thick and mushy, so I recommend sticking with fresh potatoes.

2. Can I freeze Loaded Baked Potato Chowder?

Yes, you can freeze this soup! Just let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight and reheat on the stove. Note that the texture may change slightly after freezing, but the flavor will still be delicious.

3. Can I make this chowder in a slow cooker?

Yes! To make this chowder in the slow cooker, sauté the onions, garlic, and bacon first, then transfer everything to the slow cooker along with the potatoes and broth. Cook on low for 6-7 hours or on high for 3-4 hours. Add the milk, sour cream, and cheese at the end, and cook for another 10-15 minutes to melt everything together.

4. Can I make this soup spicier?

If you like a little heat, feel free to add some crushed red pepper flakes, a dash of hot sauce, or even some diced jalapeños to the soup. This will give it a nice kick that complements the creamy texture and smoky bacon.

Conclusion

Loaded Baked Potato Chowder is the ultimate comfort food, combining all the flavors of a loaded baked potato into a warm, creamy soup that will fill you up and keep you cozy. The rich, cheesy broth, tender potatoes, and crispy bacon make this dish a real winner, and it’s easy enough to whip up on a weeknight or special enough for a gathering. Whether you’re looking for a hearty meal or just something to warm you up, this chowder is exactly what you need.

Loaded Baked Potato Chowder

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Author: Emily
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American, Comfort Food

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Description

This creamy, hearty chowder combines tender chunks of potatoes, crispy bacon, and a rich, cheesy broth that’s perfect for chilly evenings. All the best parts of a loaded baked potato in soup form!

Instructions

Cook the Bacon: In a large pot, heat olive oil over medium heat. Add bacon slices and cook until crispy, around 5-7 minutes. Remove bacon and crumble it, saving some bacon fat in the pot.
Sauté the Onion and Garlic: In the same pot, add diced onion and sauté for 3-4 minutes until soft. Add garlic and cook for another minute until fragrant.
Cook the Potatoes: Add diced potatoes to the pot, pour in the chicken broth, and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
Mash Some of the Potatoes: Use a potato masher to mash some of the potatoes in the pot to thicken the soup and create a creamy texture. Optionally, use an immersion blender for a smoother finish.
Add Milk and Sour Cream: Stir in the milk and sour cream, bring to a simmer for another 5 minutes. Season with salt and pepper to taste.
Add the Cheese: Stir in shredded cheddar cheese until melted and fully combined, making the soup rich and cheesy.
Serve and Garnish: Ladle soup into bowls and top with crumbled bacon, sliced green onions, extra cheddar cheese, and a dollop of sour cream if desired.