A rich, creamy potato chowder studded with tender potato cubes, crispy bacon, and sharp cheddar, finished with sour cream and green onions for brightness.
A Cozy Bowl of Loaded Potato Goodness
All the comfort of a loaded baked potato turned into a silky, cheese-studded chowder that’s perfect for chilly weeknights.
Think of this chowder as a loaded baked potato that learned to swim — tender 3/4-inch potato cubes suspended in a velvety, cheesy broth so each spoonful gives you soft potato, sharp cheddar, and little bursts of crisp bacon. Starting the potatoes in cold water keeps their edges clean while you sautée the aromatics, and a quick roux with butter (and a tablespoon of reserved bacon fat, for that extra savory kick) builds a rich, clingy base that melts cheese into creamy heaven without breaking.
The contrast of textures is the whole point: soft potato cubes and a lush, slightly thickened soup against crunchy bacon and bright, snappy green onions. Using a mix of whole milk and half-and-half gives you richness without feeling gloopy, and stirring in sharp cheddar at the end keeps the flavor lively — don’t overboil after the cheese goes in or it can get grainy.
Finish each bowl with a dollop of sour cream and a scatter of scallions to cut through the richness and add a fresh lift. If you want to streamline dinner, cook the soup through the simmering step a day ahead and gently reheat while stirring in the cheese and toppings just before serving; the flavors actually settle and taste even better the next day.
This chowder is forgiving and flexible: swap in a smoked cheese for depth, leave the bacon out for a vegetarian version and sauté mushrooms instead, or stretch it with extra broth for a lighter lunch. It’s the kind of comfort that feels indulgent but familiar — the perfect remedy for a cold night or a weekend craving for something warm, cheesy, and utterly satisfying.
Ingredients
How to Make Cheesy Loaded Baked Potato Chowder
- Peel (if desired) and cut the potatoes into 3/4-inch cubes; place in cold water to keep from browning while you prep other ingredients.
- Cook the bacon in a large Dutch oven or heavy pot over medium heat until crisp, about 8 minutes, then transfer to a paper-towel-lined plate and crumble when cool; reserve 1 tablespoon bacon fat and discard the rest or save for another use.
- Melt the butter and reserved tablespoon bacon fat in the same pot over medium heat, add the chopped onion and diced celery, and cook until softened and translucent, about 6–8 minutes.
- Add minced garlic and the flour, stirring constantly for 1–2 minutes to cook the raw flour taste and form a light roux.
- Slowly whisk in the chicken broth until smooth, then add the drained potato cubes; bring to a simmer, reduce heat to medium-low, and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.
- Ladle about 2 cups of the hot soup into a bowl and mash roughly with a fork or potato masher, then return the mash to the pot to thicken the chowder while leaving plenty of chunks for texture.
- Stir in the whole milk and half-and-half and heat gently until just steaming (do not boil), then remove from heat and stir in 1 1/2 cups of the shredded cheddar until melted and smooth.
- Whisk in the sour cream, smoked paprika, salt, and pepper, taste and adjust seasoning; fold in most of the crumbled bacon and sliced green onions, reserving some for garnish.
- If you like a cheesier top, sprinkle the remaining 1/2 cup cheddar over individual bowls and briefly broil 1–2 minutes until bubbly and golden (optional). Serve hot, garnished with the remaining bacon and green onions.
Recipe Card
Cheesy Loaded Baked Potato Chowder
A rich, creamy potato chowder studded with tender potato cubes, crispy bacon, and sharp cheddar, finished with sour cream and green onions for brightness.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Peel (if desired) and cut the potatoes into 3/4-inch cubes; place in cold water to keep from browning while you prep other ingredients.
- Cook the bacon in a large Dutch oven or heavy pot over medium heat until crisp, about 8 minutes, then transfer to a paper-towel-lined plate and crumble when cool; reserve 1 tablespoon bacon fat and discard the rest or save for another use.
- Melt the butter and reserved tablespoon bacon fat in the same pot over medium heat, add the chopped onion and diced celery, and cook until softened and translucent, about 6–8 minutes.
- Add minced garlic and the flour, stirring constantly for 1–2 minutes to cook the raw flour taste and form a light roux.
- Slowly whisk in the chicken broth until smooth, then add the drained potato cubes; bring to a simmer, reduce heat to medium-low, and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.
- Ladle about 2 cups of the hot soup into a bowl and mash roughly with a fork or potato masher, then return the mash to the pot to thicken the chowder while leaving plenty of chunks for texture.
- Stir in the whole milk and half-and-half and heat gently until just steaming (do not boil), then remove from heat and stir in 1 1/2 cups of the shredded cheddar until melted and smooth.
- Whisk in the sour cream, smoked paprika, salt, and pepper, taste and adjust seasoning; fold in most of the crumbled bacon and sliced green onions, reserving some for garnish.
- If you like a cheesier top, sprinkle the remaining 1/2 cup cheddar over individual bowls and briefly broil 1–2 minutes until bubbly and golden (optional). Serve hot, garnished with the remaining bacon and green onions.
Nutrition
- Carbohydrates
- 56
- Saturated Fat
- 25
- Sodium
- 1250
- Fiber
- 6
- Unsaturated Fat
- 20
- Protein
- 31
- Fat
- 46
- Cholesterol
- 140
- Trans Fat
- 0.5
- Calories
- 760
- Sugar
- 5