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!
Ingredients
Units
Scale
- 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)
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.
Notes
- Use Russet Potatoes for the best texture in chowder.
- More Cheese can be added to make it extra cheesy.
- For a Thicker Soup, mash more potatoes or add a flour-water slurry.
- Make it Smokier by using smoked bacon or adding smoked paprika.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg