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

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.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 6 slices bacon
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups milk or cream (depending on desired creaminess)
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, chopped (for garnish)
  • Salt and pepper to taste
  • Optional toppings: extra bacon, shredded cheese, green onions, sour cream

Instructions

  1. 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.
  2. Sauté aromatics: In the bacon fat, cook chopped onions and garlic until soft and fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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