If you’re craving a hearty, comforting soup that brings the flavors of a loaded baked potato into a bowl, look no further than this Easy Loaded Baked Potato Chowder. This dish combines the richness of creamy potatoes, smoky bacon, tangy cheddar cheese, and a hint of fresh green onions in every spoonful. It’s the perfect meal for chilly evenings when you’re craving something filling and satisfying. Not only is it easy to make, but it’s also a crowd-pleaser, perfect for a family dinner or a cozy gathering with friends.

What makes this chowder so special is its incredible flavor balance. The potatoes are simmered in a savory broth until tender and then blended with a velvety cream base that gives it a smooth texture without being overly heavy. The toppings—crispy bacon, cheddar cheese, and green onions—add the perfect finishing touches that make this soup feel like a warm, indulgent treat. Plus, you can easily adjust the ingredients to fit your dietary preferences, whether you like your chowder extra cheesy or prefer to swap out ingredients for a lighter version.

The beauty of this Easy Loaded Baked Potato Chowder lies in its simplicity. With minimal preparation and a short cook time, you can have a delicious, comforting bowl of soup on the table in no time. It’s perfect for those busy days when you need something quick yet satisfying. Whether you’re serving it for lunch, dinner, or as part of a hearty appetizer spread, this chowder will never disappoint. It’s a great way to enjoy the flavors of a baked potato in a whole new way!

Why Easy Loaded Baked Potato Chowder Works

Selling Points:

• Comforting and Hearty: This soup offers the warmth and satisfaction of a loaded baked potato in a bowl.
  
• Quick and Easy: A simple recipe that doesn’t require hours of prep or cooking.
  
• Customizable: Add extra toppings or ingredients to make it your own, like sour cream or extra cheese.
  
• Perfect for Any Occasion: Whether it’s a cold winter day or a family dinner, this chowder is always a hit.
  
• Budget-Friendly: It’s made with affordable ingredients that you likely already have on hand.
  

What You Need for Easy Loaded Baked Potato Chowder

• 4 medium russet potatoes, peeled and diced
  
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 4 cups chicken or vegetable broth
  
• 1 1/2 cups heavy cream
  
• 1/2 cup milk
  
• 1/4 cup butter
  
• 1 teaspoon salt (adjust to taste)
  
• 1/2 teaspoon black pepper (adjust to taste)
  
• 1/2 teaspoon paprika
  
• 1 cup shredded cheddar cheese
  
• 1/2 cup cooked bacon, crumbled
  
• 2 green onions, sliced (for garnish)

How to Make Easy Loaded Baked Potato Chowder

1. Cook the potatoes: In a large pot, add the diced potatoes, chopped onion, and minced garlic. Pour in the chicken or vegetable broth, bringing the mixture to a boil over medium-high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
   
2. Mash the potatoes: Once the potatoes are cooked through, use a potato masher or immersion blender to mash the potatoes slightly, leaving some chunks for texture. If you prefer a smoother soup, you can blend it completely with an immersion blender or transfer it in batches to a regular blender.
   
3. Add cream and seasoning: Stir in the heavy cream, milk, butter, salt, pepper, and paprika. Cook the chowder over low heat for another 5 minutes, stirring occasionally, until it’s heated through and the flavors are well combined.
   
4. Stir in cheese and bacon: Add the shredded cheddar cheese to the pot and stir until it’s fully melted and incorporated into the chowder. Then, add the crumbled bacon and mix well.
   
5. Serve: Ladle the chowder into bowls and top with extra crumbled bacon, shredded cheese, and green onions. You can also add a dollop of sour cream if desired.
   
6. Enjoy! This chowder is best served warm with a side of crusty bread or crackers. Enjoy a cozy and flavorful meal!
   

Tips for  Easy Loaded Baked Potato Chowder

• Use Russet Potatoes: Russet potatoes work best because they break down easily, creating a thicker and creamier soup. You can use other types of potatoes, but the texture may differ.
  
• Blend for Creaminess: If you prefer a smoother chowder, blend the soup with an immersion blender or transfer to a regular blender.
  
• Add Extra Toppings: Top your chowder with sour cream, chives, or even a drizzle of ranch dressing for added flavor.
  
• Make It Lighter: For a lighter version, use half-and-half instead of heavy cream, and use reduced-fat cheese.
  
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce if you like your chowder with a little kick.

Substitutions and Variations

• Dairy-Free Option: Use coconut milk or almond milk and dairy-free cheese to make this chowder dairy-free.
  
• Vegetarian Version: Omit the bacon and use vegetable broth to make this a vegetarian-friendly recipe.
  
• Slow Cooker Option: You can make this chowder in the slow cooker by adding the potatoes, onion, garlic, and broth. Cook on low for 6-7 hours, then add the cream, cheese, and bacon in the last 30 minutes.
  

Closing for Easy Loaded Baked Potato Chowder

This Easy Loaded Baked Potato Chowder is the perfect comfort food, combining all the flavors of a loaded baked potato in a rich, creamy soup. Whether you’re feeding a crowd, preparing a family dinner, or simply craving something cozy and delicious, this chowder is sure to please. It’s quick, easy, and can be adapted to suit a variety of dietary needs. Serve it up with your favorite toppings and enjoy a warm, satisfying meal in no time!

Frequently Asked Questions for Easy Loaded Baked Potato Chowder

1. Can I make this chowder ahead of time?
Yes! You can make the chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a little extra milk or broth if it thickens too much.

2. Can I freeze this chowder?
Yes, this chowder freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stove.

3. Can I make this recipe in a slow cooker?
Absolutely! Add the potatoes, onion, garlic, and broth to the slow cooker. Cook on low for 6-7 hours. Once the potatoes are tender, add the cream, cheese, and bacon and cook for another 30 minutes.

4. What type of potatoes are best for this recipe?
Russet potatoes are the best choice because they are starchy and create a creamy, thick chowder. However, you can also use Yukon Gold potatoes for a creamier texture.

5. Can I add more vegetables to the chowder?
Yes, you can add extra vegetables like carrots, corn, or celery to the chowder to enhance its flavor and texture.

6. How can I make this chowder spicier?
If you like a bit of heat, try adding a pinch of cayenne pepper or a dash of hot sauce to the soup. You could also top it with some jalapeños for an extra kick.

7. Can I make this chowder vegetarian?
Yes, simply replace the bacon with sautéed mushrooms or additional vegetables, and use vegetable broth instead of chicken broth for a vegetarian version.

8. How should I store leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. If the chowder thickens too much, simply add a little more milk or broth when reheating.

This Easy Loaded Baked Potato Chowder is a satisfying and simple meal that’s packed with flavor and comfort. Give it a try and enjoy the cozy, creamy goodness that will keep everyone coming back for more!

Easy Loaded Baked Potato Chowder

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 medium russet potatoes, peeled and diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 1/2 cups heavy cream

• 1/2 cup milk

• 1/4 cup butter

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper (adjust to taste)

• 1/2 teaspoon paprika

• 1 cup shredded cheddar cheese

• 1/2 cup cooked bacon, crumbled

• 2 green onions, sliced (for garnish)

Directions

• Cook the potatoes: In a large pot, add the diced potatoes, chopped onion, and minced garlic. Pour in the chicken or vegetable broth, bringing the mixture to a boil over medium-high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
• Mash the potatoes: Once the potatoes are cooked through, use a potato masher or immersion blender to mash the potatoes slightly, leaving some chunks for texture. If you prefer a smoother soup, you can blend it completely with an immersion blender or transfer it in batches to a regular blender.
• Add cream and seasoning: Stir in the heavy cream, milk, butter, salt, pepper, and paprika. Cook the chowder over low heat for another 5 minutes, stirring occasionally, until it’s heated through and the flavors are well combined.
• Stir in cheese and bacon: Add the shredded cheddar cheese to the pot and stir until it’s fully melted and incorporated into the chowder. Then, add the crumbled bacon and mix well.
• Serve: Ladle the chowder into bowls and top with extra crumbled bacon, shredded cheese, and green onions. You can also add a dollop of sour cream if desired.
• Enjoy! This chowder is best served warm with a side of crusty bread or crackers. Enjoy a cozy and flavorful meal!