Loaded Baked Potato Chowder

A Cozy, Creamy, and Flavor-Packed Comfort Food

If you love the warm, hearty goodness of a loaded baked potato, then this Loaded Baked Potato Chowder is about to become your new favorite comfort food. It’s thick, creamy, and packed with everything you love—crispy bacon, melted cheese, tender potatoes, and a touch of sour cream for that perfect tang. Best of all, it comes together in about 40 minutes, making it an easy, satisfying meal for busy weeknights.

The Story Behind This Recipe

I grew up in a house where baked potatoes were a staple. Whether they were loaded with butter and sour cream or topped with crispy bacon and cheese, they always brought a sense of warmth and nostalgia. But on cold evenings, my mom would take it a step further and turn those classic flavors into a rich, creamy chowder.

This chowder feels like a hug in a bowl. It’s the kind of dish that fills the house with an irresistible aroma and makes everyone gather around the stove, sneaking little spoonfuls before it’s even ready. Unlike traditional baked potatoes, this chowder blends all those familiar flavors into a spoonable, velvety texture that’s even more indulgent.

Over the years, I’ve tweaked the recipe to make it just right—extra creamy, perfectly seasoned, and loaded with toppings so every bite tastes like a fully dressed baked potato. I even experimented with different additions like roasted garlic and caramelized onions for extra depth of flavor. Trust me, once you try this, you’ll never look at baked potatoes the same way again.

Ingredient Notes

• Russet Potatoes – These are ideal because they break down beautifully, creating that thick, creamy base. Yukon Golds also work if you want a smoother texture.
• Bacon – Crispy bacon adds smoky richness. You can swap it for turkey bacon or even omit it for a vegetarian version.
• Cheddar Cheese – Sharp cheddar gives the best flavor, but mild cheddar or a mix of cheeses works too.
• Heavy Cream & Milk – The combo makes the chowder ultra-creamy without being too heavy.
• Sour Cream – This adds the signature tangy kick, just like a loaded baked potato.
• Chicken Broth – It builds a flavorful base; for a vegetarian version, use vegetable broth.
• Onion & Garlic – Essential for that deep, savory taste.
• Butter & Flour – These help thicken the chowder to that perfect, velvety consistency.
• Green Onions – For a pop of freshness and color in every bite.

Optional Additions:

• Add roasted garlic for an extra boost of flavor.
• Stir in a handful of cooked broccoli for a veggie-packed version.
• Top with a sprinkle of crushed crackers for extra crunch.

Step-by-Step Instructions

1. Cook the Bacon

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.

2. Sauté the Aromatics

Add the butter, then stir in the diced onion and garlic. Cook until soft and fragrant, about 3-4 minutes.

3. Make the Roux

Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to cook out the raw flour taste. This will help thicken the chowder.

4. Add the Potatoes & Broth

Pour in the chicken broth and add the diced potatoes. Bring to a gentle boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.

5. Blend for Creaminess (Optional)

For an extra-smooth chowder, use an immersion blender to blend about half of the soup. If you like it chunkier, skip this step.

6. Stir in the Dairy

Reduce the heat to low and stir in the milk, heavy cream, sour cream, and shredded cheese. Keep stirring until the cheese melts and everything is combined.

7. Finish with Toppings

Crumble the crispy bacon and stir half into the chowder. Use the rest for topping each bowl along with extra cheese, green onions, and even a dollop of sour cream.

Expert Tips for the Best Chowder

1. Use Starchy Potatoes – Russet potatoes break down nicely, giving the chowder its signature creamy texture.
2. Don’t Skip the Roux – The butter and flour mixture helps thicken the soup without needing extra cream.
3. Season in Layers – Add salt gradually, especially after adding the cheese and bacon, to avoid over-salting.
4. Adjust Thickness – If the chowder is too thick, add a splash of broth or milk until it reaches your preferred consistency.

Serving Suggestions

• Classic Style: Top with extra bacon, cheese, green onions, and a drizzle of sour cream.
• With a Side: Serve with warm crusty bread or a side of buttery garlic toast.
• For a Feast: Pair with a fresh green salad or a side of roasted Brussels sprouts.
• Make it Spicy: Add a dash of hot sauce or a pinch of cayenne for a little heat.

Storage and Reheating Tips

Storing Leftovers

• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze in portions for up to 3 months. Just note that the texture may change slightly upon reheating.

Reheating

• Stovetop: Warm over low heat, stirring occasionally. Add a splash of milk or broth if needed.
• Microwave: Heat in 30-second bursts, stirring in between, until warmed through.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! It actually tastes even better the next day as the flavors meld together.

2. Can I make it vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and skip the bacon. You can add sautéed mushrooms for extra flavor.

3. Can I use a different cheese?
Sure! Try a mix of cheddar and Monterey Jack or even a little smoked Gouda for depth.

4. How do I make it thicker?
Mash some of the potatoes or let it simmer a little longer to thicken naturally.

5. Can I make it in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, then stir in the dairy and cheese at the end.

Final Thoughts

This Loaded Baked Potato Chowder is everything you love about a classic baked potato but in a rich, comforting soup form. It’s perfect for cozy nights, family dinners, or anytime you need a little warmth in a bowl. If you try it, let me know how you liked it! Share your own twists in the comments—I’d love to hear what you come up with. Happy cooking!

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