Save This hearty loaded baked potato chowder transforms the classic comfort food into a spoonable delight. The creamy base cradles tender potato chunks and crispy bacon pieces, creating a bowl that tastes just like your favorite loaded baked potato—but even more comforting.
This recipe became my family's Sunday night tradition after my daughter declared it "better than an actual baked potato" three years ago. Now I keep baked potatoes ready in the fridge specifically for when the craving strikes.
Ingredients
- Russet potatoes: already baked potatoes provide the perfect starchy base and save significant cooking time
- Yellow onion: creates a sweet aromatic foundation that balances the richness
- Bacon: adds smoky depth and crispy texture contrast that makes this soup extraordinary
- Whole milk and heavy cream: create the luxurious mouthfeel that defines a proper chowder
- Sharp cheddar cheese: provides tangy flavor that cuts through the richness perfectly
- Butter and flour: form the roux that thickens the soup to its ideal consistency
- Chicken broth: adds savory depth while keeping the soup from becoming too heavy
- Sour cream: provides that characteristic tangy finish of a loaded baked potato
- Green onions and chives: add fresh brightness and color to balance the richness
Instructions
- Render the Bacon:
- Cook chopped bacon in a large Dutch oven over medium heat until each piece becomes deeply crispy but not burnt, about 8 minutes. The fat should render completely, creating a flavorful base for the entire soup. Remove the crispy bits with a slotted spoon but leave approximately 2 tablespoons of that liquid gold bacon fat in the pot.
- Create the Flavor Base:
- Add butter to the reserved bacon fat and melt completely. Add diced onion and celery, cooking until they become translucent and soft, about 4 to 5 minutes. The vegetables should not brown but rather become aromatic and tender. Add minced garlic and cook just until fragrant, about 1 minute more, being careful not to let it brown or burn.
- Make the Roux:
- Sprinkle flour over the softened vegetables and stir continuously for 2 full minutes. This cooking time is crucial as it cooks out the raw flour taste while creating a paste that will thicken your soup beautifully. The mixture should look slightly golden and paste like.
- Build the Broth:
- Gradually whisk in chicken broth, adding about a cup at a time while whisking constantly to prevent lumps from forming. Once all broth is incorporated, add the milk in the same gradual manner. Bring this mixture to a gentle simmer, where small bubbles just begin to break the surface.
- Add Potatoes and Thicken:
- Stir in your diced baked potatoes and allow the mixture to simmer for 10 minutes, stirring occasionally to prevent sticking. Use a potato masher to partially mash some of the potatoes while leaving plenty of chunks for texture. This creates a naturally thickened base with delightful potato pieces throughout.
- Enrich with Dairy:
- Reduce heat to low to prevent curdling. Stir in heavy cream, shredded cheddar cheese, and sour cream until completely melted and incorporated. The soup should become noticeably thicker and take on a beautiful golden color. Season generously with salt and freshly ground black pepper, tasting as you go.
- Finish with Bacon:
- Stir half of your crispy bacon pieces into the soup, reserving the rest for garnishing. Allow the soup to heat through completely without boiling, about 2 minutes more.
- Serve and Garnish:
- Ladle the hot soup into bowls and top each serving with the remaining crispy bacon, sliced green onions, additional cheese, and a dollop of sour cream. The contrast between the hot soup and cool garnishes creates the perfect loaded baked potato experience.
Save The secret ingredient that makes this soup special is truly the baked potatoes. While many recipes call for raw potatoes cooked directly in the broth, using already baked potatoes gives this soup its distinctive flavor. My grandmother taught me this trick years ago, explaining that the dry heat of baking develops flavors that boiling simply cannot match.
Make-Ahead Magic
This chowder actually improves with time as flavors meld together. You can prepare it up to three days ahead and store in the refrigerator in an airtight container. When reheating, do so gently over medium-low heat, stirring frequently and adding a splash of milk if needed to restore the creamy consistency. The potatoes will continue to release starch, naturally thickening the soup even more over time.
Smart Substitutions
If you need to lighten the recipe, substitute half and half for the heavy cream without sacrificing too much richness. For a gluten-free version, replace all-purpose flour with cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water) added after the broth has come to a simmer. Dairy-free alternatives can work but will change the flavor profile significantly look for full-fat coconut milk and vegan cheese that melts well.
Serving Suggestions
Transform this chowder into a complete meal by setting up a toppings bar. Beyond the traditional garnishes, consider offering diced avocado, pickled jalapeños, crumbled cotija cheese, or even pulled pork for guests to customize their bowls. Serve alongside a simple green salad dressed with vinaigrette to cut through the richness, or pair with grilled cheese sandwiches for the ultimate comfort food experience.
Potato Pointers
The type of potato truly matters in this recipe. Russets are ideal because their high starch content helps thicken the soup naturally while maintaining distinct chunks. To prepare perfect baked potatoes, wash thoroughly, prick several times with a fork, rub with olive oil and salt, and bake at 400°F for about 45-60 minutes until tender. You can prepare these up to three days ahead and store in the refrigerator until ready to use.
Save Serve hot and enjoy this ultimate comfort food. It's a hug in a bowl!
Recipe FAQs
- → Can I make this chowder vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth. Add extra vegetables if desired for more flavor.
- → What toppings work best with this chowder?
Top with extra shredded cheddar, crispy bacon bits, chopped green onions, chives, and a dollop of sour cream for classic flavor.
- → Can I prepare this chowder ahead of time?
Absolutely! Prepare in advance and reheat gently on the stovetop. Add a splash of milk if it thickens too much upon standing.
- → How can I make this gluten-free?
Substitute the all-purpose flour with your favorite gluten-free flour blend. Always check labels to ensure all ingredients are gluten-free.
- → What can I serve alongside this chowder?
Crusty bread or a light salad pairs well, complementing the creamy, hearty nature of the chowder.