Description
Hearty Loaded Baked Potato Chowder brings comfort from creamy potato depths studded with crispy bacon and melted cheese. Warm spoons of this Wisconsin-style soup promise delicious satisfaction you’ll savor down to the last comforting bite.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 1.5 cups shredded sharp cheddar cheese
- 4 cups chicken broth (or vegetable broth for vegetarian)
Dairy and Thickening Ingredients:
- 1 cup heavy cream
- 1 cup milk
- 1 cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Flavor and Garnish Ingredients:
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Extra shredded cheddar cheese
- Crumbled bacon
- Chopped green onions
- Sour cream
Instructions
- Render bacon in a spacious cooking vessel over moderate temperature until achieving a crisp, golden texture, approximately 6-8 minutes.
- Transfer crispy bacon to a paper towel-lined surface, preserving 2 tablespoons of rendered fat within the pot.
- Incorporate butter into the residual bacon fat, then introduce diced onions and sauté until translucent and softened.
- Introduce minced garlic and briefly cook, allowing its aromatic essence to permeate the mixture.
- Dust flour over the aromatic base, continuously stirring to eliminate any raw flour undertones and create a smooth foundation.
- Stream chicken broth into the pot, gently adding cubed potatoes.
- Elevate to a gentle bubbling state, then immediately reduce to a subdued simmer.
- Allow potatoes to tenderize, becoming easily pierced with a fork, which typically requires 12-15 minutes.
- For enhanced creaminess, strategically utilize an immersion blender to partially puree the soup, creating a luxurious texture while maintaining some potato chunks.
- Reduce heat to minimum and gracefully incorporate milk, heavy cream, tangy sour cream, and shredded cheese.
- Stir methodically until cheese melts completely, forming a harmonious, velvety consistency.
- Garnish with reserved crispy bacon pieces, creating a delightful textural contrast.
Notes
- Bacon Crispiness: Ensure bacon is cooked until golden brown and crispy for maximum flavor and perfect texture in the chowder.
- Potato Preparation: Cut potatoes into uniform small cubes to guarantee even cooking and consistent texture throughout the soup.
- Roux Technique: Continuously stir flour mixture to prevent burning and develop a rich, smooth base without raw flour taste.
- Dietary Adaptations: Replace whole milk with plant-based alternatives like almond or oat milk for lactose-free version, and use turkey bacon for lower-fat option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 510
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 85 mg