Baked Potato Chowder Recipe A Hearty and Comforting Winter Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories, while homemade broth can save money.

Peel the potatoes completely and cut them into small cubes.

Put the cubed potatoes into water on the side.

Bring water to a boil and boil the potatoes until fork tender.

In a large soup pot, cook 6 strips of chopped bacon until crispy, then remove and set aside.

Using the bacon fat in the pot, sauté 1 chopped onion until translucent.

Add 6 cloves of chopped garlic to the onion and sauté together.

Add 2 tablespoons of unsalted butter to the pot.

Stir in 1/4 cup of all-purpose flour with the butter until combined.

Slowly add 3 cups of chicken broth to the pot, scraping the bottom to release any bits.

Add 1 cup of half and half and bring the mixture to a boil.

Lower the heat and let the soup cook for about 5 minutes.

Stir in the boiled potatoes into the soup.

Add 3/4 cup of sour cream and stir to combine.

Stir in 2 cups of shredded cheddar cheese, reserving some for garnish.

Add 1/2 teaspoon of black pepper and stir in the reserved bacon pieces.

Garnish the soup with reserved cheddar cheese, bacon, and chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens