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!
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.
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!
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!
To the pot, add in the chopped onion and a pinch of salt. Cook for 3-4 minutes.
Add in the garlic and cook for 1 minute.
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.
Add in the chicken broth and whisk to combine, making sure to get all the bits of bacon off the bottom of the pot.
Add in the potatoes. Let boil gently for 10-15 minutes or so until the potatoes are fork tender.
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.
Serve immediately once soup is warmed in bowls - garnish with green onions, extra bacon bits and extra shredded cheese