Some days just call for soup—and not just any soup, but the kind that warms your soul from the inside out. This Loaded Baked Potato Chowder is that soup for me. It’s thick, creamy, full of flavor, and tastes just like a loaded baked potato, only spoonable and even cozier. You know those chilly nights when you don’t want to cook anything too fancy but still want something that tastes like a hug? This is what I make.

So What Makes This Chowder So Good?

You get everything you love about a loaded baked potato: tender potatoes, crispy bacon, cheddar cheese, green onions, and a creamy, savory base that’s just the right balance of rich and comforting. It’s hearty enough to be dinner on its own, but also pairs beautifully with a simple salad or warm bread if you want to make it a full meal.

Why You’ll Love This Recipe

One pot, minimal fuss, maximum comfort
Family-friendly and easy to adapt to your tastes
Freezer-friendly and perfect for meal prep
Tastes even better the next day
Super customizable with your favorite toppings

Ingredients (Just a Sneak Peek)

You’ll need russet potatoes, bacon, onion, garlic, chicken broth, milk or cream, shredded cheddar cheese, sour cream, and green onions. The full list with amounts is down in the recipe card, so don’t worry about grabbing a pen just yet.

Start With the Bacon

Crisp up some bacon in a big pot or Dutch oven. Once it’s nice and crispy, set it aside and leave a little bit of the bacon fat in the pot—that’s where the magic starts.

Sauté the Aromatics

In that flavorful fat, cook chopped onions and garlic until they’re soft and fragrant. This builds the base for all the delicious layers to come.

Simmer the Potatoes

Add your diced potatoes and chicken broth. Bring it to a gentle boil, then simmer until the potatoes are fork-tender. This usually takes about 15–20 minutes.

Mash and Stir in the Cream

Once the potatoes are tender, mash some of them right in the pot to thicken the chowder (leave some chunks for texture). Then stir in the milk or cream, shredded cheese, and sour cream until everything is melted and luscious.

Finish With the Good Stuff

Crumble the bacon and stir most of it in, saving some for topping. Taste and adjust with salt, pepper, or even a dash of hot sauce if you like a little kick.

Expert Tips and Tricks

Use russet potatoes for that classic baked potato feel, or try Yukon golds for a naturally buttery texture
A potato masher is perfect for getting that mix of creamy and chunky
Don’t let the soup boil after adding dairy—just keep it warm to prevent curdling
Stir in the cheese gradually so it melts smoothly

Recipe Variations and Possible Substitutions

Use turkey bacon or veggie bacon for a lighter or vegetarian version
Add chopped broccoli or cauliflower for an extra veggie boost
Swap cheddar for pepper jack or smoked gouda for a twist
Stir in cooked shredded chicken or leftover ham to bulk it up even more

Serving and Pairing Suggestions

Top each bowl with extra bacon, a sprinkle of green onions, shredded cheese, and maybe a dollop of sour cream if you’re feeling fancy. I like to serve it with a chunk of crusty bread or garlic toast on the side. For something lighter, a green salad with a tangy vinaigrette balances out the richness perfectly.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it gets too thick. You can freeze it too, just know the texture may change a little from the dairy—stir well after thawing and reheating.

FAQs

Can I make this ahead of time?
Definitely! It actually tastes better the next day once all the flavors have had time to hang out.

Can I make it vegetarian?
Sure—just skip the bacon and use veggie broth. You can add smoked paprika or a touch of liquid smoke for that savory depth.

Can I use milk instead of cream?
Yes, whole milk works great. It’ll be a little lighter but still plenty creamy.

What kind of potatoes work best?
Russets give you the fluffiest texture, but Yukon golds are a great option too for a slightly buttery, dense bite.

Conclusion

This chowder is everything I want when I need something warm, filling, and familiar. It’s simple but feels special, and once you’ve made it once, I promise it’ll become one of your go-tos too. Let me know if you give it a try—I’d love to hear how you make it your own.

The Creamy Potato Chowder I Make When I Need a Bowl of Comfort

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A rich, creamy, and comforting chowder that combines the flavors of a loaded baked potato with the warmth of a hearty soup. Perfect for chilly nights and family-friendly meals, this chowder is easy to make and even better the next day.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

Crisp the bacon: Cook bacon in a large pot or Dutch oven until crispy. Set it aside, leaving a bit of bacon fat in the pot.
Sauté aromatics: In the bacon fat, cook chopped onions and garlic until soft and fragrant.
Simmer the potatoes: Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Mash and stir in the cream: Mash some of the potatoes in the pot for texture. Stir in milk or cream, shredded cheddar cheese, and sour cream until everything is well combined and melted.
Finish and season: Crumble the bacon and stir most of it in. Reserve some bacon for topping. Adjust the seasoning with salt, pepper, or hot sauce if desired.
Serve: Ladle the soup into bowls and top with reserved bacon, green onions, shredded cheese, and sour cream.

Notes

Use russet potatoes for a fluffy texture or Yukon golds for a creamier, buttery feel.
To keep the soup from curdling, don’t let it boil once you’ve added dairy.