Description
This hearty potato chowder is the ultimate comfort food—rich, creamy, and loaded with savory goodness. Thick-cut bacon, melted cheese, and tender potatoes come together in a soul-warming bowl that’s perfect for cold nights or lazy weekends. We’ve doubled the servings and added some flavor twists to make this even more irresistible. One pot, big flavor, zero regrets.
Ingredients
8 slices thick-cut bacon, chopped
4 carrots, peeled and chopped
4 ribs celery, finely chopped
1 medium onion, finely chopped
3 teaspoons salt (adjust to taste)
4 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon dried thyme
½ teaspoon black pepper
6 cups low-sodium chicken broth
4 pounds russet or gold potatoes (about 10–12 medium), peeled and chopped
½ cup unsalted butter, melted
6 tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese
1 teaspoon smoked paprika (optional, for depth)
¼ teaspoon cayenne pepper (optional, for heat)
½ cup sour cream (for extra creaminess)
Green onions, chopped (for topping)
Extra shredded Cheddar (for topping)
Instructions
In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving 2 tbsp bacon fat in the pot.
Sauté carrots, celery, and onion in the bacon fat with 1 tsp salt for 5–7 minutes until soft. Add garlic, herbs, pepper, paprika, and cayenne; cook 1 minute more.
Pour in chicken broth and stir in potatoes. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until potatoes are tender.
In a bowl, whisk melted butter and flour into a paste. Stir in milk until smooth, then slowly add to soup. Simmer 5–10 minutes until thickened.
Stir in cheese and sour cream until melted and smooth. Add remaining salt if needed.
Serve hot, topped with crispy bacon, green onions, and extra cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450 / Serving
- Sugar: 8g / Serving
- Fat: 28g / Serving
- Carbohydrates: 36g / Serving
- Fiber: 3g / Serving
- Protein: 16g / Serving