Loaded Baked Potato Chowder

hands holding bowl of chowder with spoon

This Loaded Baked Potato Chowder is the ultimate Fall food. Loaded with crispy bacon, perfectly soft potatoes and of course, all the cheese, there is seriously nothing better than a big bowl of this on a chilly evening! 

Ahhhhh! Alright you guys, I have seriously been wanting to share this recipe with you for AGES. I shot it several weeks ago and I’ve still been dreaming of it ever since. 

Almost everyone loves a loaded baked potato. How could you say no to a steaming hot, fluffy potato loaded with sour cream, butter, bacon and chives? 

extreme close up of garnishes on soup

And this soup seriously checks off all of the boxes to recreate that deliciousness that you love about the classic side dish. 

How much better is it loaded in a bowl with all of the garnishes and warm coziness just steaming?! 

Why You’ll Love This Dish: 

First off, it’s so super creamy. The broth itself is decadent but not overly rich tasting. I did that by combining both chicken broth, half and half and sour cream. 

Of course you guys know I love my heavy cream but I loved the combination of the savory flavor of the broth with the creaminess of the half and half. The sour cream takes it to the next level, really helping remind you of the flavor of the classic baked potato. 

And I mean hi hello CRISPY BACON. 

This soup uses an entire pack of bacon – you use some for the soup itself and then of course save some of that crispy goodness for the toppings. 

side view of garnished bowl of chowder

I love the cheese in the soup as well. It gives it a saltiness than is needed and of course, how can you go wrong with melty cheesy goodness?! 😉 

All in all you have a creamy chowder, the perfect amount of spice, bite size pieces of potato and of course….all of the crispy bacon and crunchy green onions! YUM. 

So let’s get into what you need to make it! 

Ingredients You Need: 

  • Bacon 
  • Russet potatoes 
  • Yellow onion
  • Garlic
  • All purpose flour
  • Seasonings: garlic powder, onion powder, salt, pepper, cayenne)
  • Chicken broth 
  • Sour cream 
  • Shredded cheddar cheese
  • Half and half
  • Green onions

Best Tips for Making Chowder: 

Alright my friends, it always helps me to start to dice, chop and get everything prepped for the meal. This will make it easier as you go along – especially since this is a one pot meal! Woohooooo. 

So, here’s the sitch: 

  • Cut bacon into bite size chunks 
  • Dice onion into bite size pieces 
  • Mince garlic 
  • Wash + dice potatoes into bite size chunks 
  • Shred the cheddar cheese
  • Dice green onions for garnish. 

Whew! And now that that’s all over, let’s start making the soup! 

Grab a large stock pot, add a little bit of oil and let it get warm on medium heat. 

Once the pot is ready, add in the bacon! You might need to do it in batches depending on the size of your pot. Let it get crispy – stirring occasionally until you reach your desired bacon consistency. I like mine extra crispy! 

Once the bacon is done, I placed mine on a paper towel lined plate to help get some of the grease off. 

ladle of chowder in pot

Add in the onion next – directly into the bacon grease. Hello flavor! Let it cook for a few minutes then add in the garlic. Add in a pinch of salt and mix. Then add in the flour to coat the veggies as well as the spices (garlic powder, salt, pepper, onion powder and cayenne powder if you’re feeling spicy!) 

This is going to help thicken up the soup. And time for the broth! Whisk the broth into the veggies, making sure to get any brown bacon bits from the bottom of the pot. 

Add in the diced potatoes and then let it come to a boil. Reduce heat to a GENTLE boil for 10-15 minutes until fork tender. 

ungarnished bowl of chowder

Reduce the heat and then add in the half and half, sour cream, cheese and most of the bacon. Mix together and let it get warm but never let it come to a boil – you just want it to be warmed up! 

Once it’s warm, taste and adjust seasoning if needed. I’ll never say no to an extra pinch of salt! 

close up of bowl with spoon with potato

Ladle a generous amount of soup into a large bowl and top with extra crispy bacon and those delicious green onions. 

SO. COZY. SO. GOOD. 

Garnish Ideas: 

  • More cheese 
  • Extra spoonful of sour cream 
  • Hot sauce or buffalo sauce (hello spicy!) 

Enjoy this chowder, my friends! Tastes even better with a cozy blanket and your favorite TV show playing. 

Did you enjoy this recipe? Here are a few other soup recipes you might enjoy: 

Mexican Street Corn and Chicken Chowder 

Easy Homemade Chili 

Lightened Up Broccoli Cheddar Soup 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Loaded Baked Potato Chowder

This Loaded Baked Potato Chowder is the ultimate Fall food. Loaded with crispy bacon, perfectly soft potatoes and of course, all the cheese, there is seriously nothing better than a big bowl of this on a chilly evening! 

Course chowder, Main Course, Soup
Cuisine American
Keyword baked potato soup, loaded baked potato, loaded baked potato chowder
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Haylie

Ingredients

  • 12 oz pack of bacon 
  • 1 large yellow onion, diced 
  • 2 large cloves garlic, minced 
  • 2 tbsp all purpose flour 
  • 32 oz chicken broth 
  • 3 lbs russet potatoes, chopped into bite size pieces 
  • 1/2 cup sour cream 
  • 2 cups freshly shredded cheddar cheese 
  • 1.5 cups half and half 
  • 1/2 tsp salt (add more if needed!)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper powder
  • 1/4 tsp cracked pepper
  • chopped green onions for garnish

Instructions

  1. Begin by prepping the ingredients. Dice onion into bite size pieces. Mince the garlic. Wash and chop the potatoes into bite size pieces. Shred the cheddar cheese and dice the green onions. Finally, dice bacon into bite size pieces.

  2. Add a splash of oil into a large stock pot and let it get warm on medium heat. Once the pot is hot, add the bacon and cook until crispy, about 3-4 minutes, stirring occasionally to make sure it doesn't burn. You might have to do it in batches!

  3. Once the bacon is crispy, remove it onto a paper towel lined plate. If there is an abundance of bacon grease, remove some of that as well. Leave some for flavor!

  4. To the pot, add in the chopped onion and a pinch of salt. Cook for 3-4 minutes. 

  5. Add in the garlic and cook for 1 minute. 

  6. Add in the flour and stir until it coats the veggies and cook for 1 minute. Add in the other spices and have it coat the veggies as well.

  7. Add in the chicken broth and whisk to combine, making sure to get all the bits of bacon off the bottom of the pot.

  8. Add in the potatoes. Let boil gently for 10-15 minutes or so until the potatoes are fork tender. 

  9. Once potatoes are fork tender, turn down the heat a bit and add in the half and half, sour cream and cheese and most of the bacon - leave some to garnish! Mix together and let heat up but not come to a boil. Taste and adjust seasoning if needed. 

  10. Serve immediately once soup is warmed in bowls - garnish with green onions, extra bacon bits and extra shredded cheese 

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