Loaded Baked Potato Chowder (Print)

Creamy chowder featuring baked potatoes, crisp bacon, and classic toppings for a comforting, hearty meal.

# Components:

→ Vegetables

01 - 4 large russet potatoes, baked, peeled, and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, finely chopped
05 - 2 green onions, thinly sliced (for garnish)

→ Meats

06 - 6 slices bacon, chopped

→ Dairy

07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 1 ½ cups sharp cheddar cheese, shredded
10 - ½ cup sour cream, plus extra for garnish
11 - 4 tablespoons unsalted butter

→ Pantry

12 - 3 tablespoons all-purpose flour
13 - 4 cups low-sodium chicken broth
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

→ Optional Toppings

16 - Chopped fresh chives
17 - Additional shredded cheddar cheese
18 - Extra bacon bits

# Directions:

01 - In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Using a slotted spoon, remove the bacon and drain on paper towels. Reserve 2 tablespoons of bacon fat in the pot.
02 - Add the unsalted butter to the reserved bacon fat. Sauté the finely chopped yellow onion and celery until softened, approximately 4–5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
03 - Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 2 minutes to form a roux, ensuring no lumps.
04 - Gradually whisk in the low-sodium chicken broth, scraping the bottom of the pot to deglaze any browned bits. Add the whole milk and bring the mixture to a gentle simmer.
05 - Stir in the diced baked russet potatoes. Allow to simmer for 10 minutes, stirring occasionally. Lightly mash some of the potatoes with a potato masher to achieve a creamier texture, while leaving some chunks intact.
06 - Reduce the heat to low. Gently stir in the heavy cream, shredded sharp cheddar cheese, and sour cream until completely melted and the chowder is smooth.
07 - Season the chowder with salt and freshly ground black pepper to your preference. Stir in half of the cooked bacon. Heat through gently.
08 - Ladle the hearty chowder into individual bowls. Garnish generously with the remaining crispy bacon, thinly sliced green onions, fresh chives, additional shredded cheddar cheese, and a dollop of sour cream, as desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients you likely have on hand
  • Endlessly customizable with your favorite toppings
  • Satisfies even the heartiest appetites
02 -
  • Perfect for meal prep and tastes even better the next day
  • Freezes beautifully for up to 3 months
  • Can be made vegetarian by omitting bacon and using vegetable broth
  • Each spoonful delivers the complete loaded baked potato experience
03 -
  • Always grate your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that prevent smooth melting
  • For extra flavor, roast the garlic along with the potatoes before adding to the soup
  • Let the soup rest for 10 minutes off heat before serving to allow flavors to fully develop and thicken to perfection

Back