Loaded Baked Potato Chowder Recipes

LOADED BAKED POTATO CHOWDER

Steps:

• Heat a soup pot over medium heat
• Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits
• Chop up the bacon into small bits
• Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes
• Mix in 2 tbsp flour, stirring for 1 minute
• Pour in the chicken broth, let it come to a boil
• Add the potatoes, bacon, carrots and corn
• Cover and simmer on med/low 10-15 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)
• Turn the heat off
• Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition
• Serve and top with chives
• Add salt to taste if needed

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

FULLY-LOADED BAKED POTATO SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
• Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
• Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

LOADED BAKED POTATO CHOWDER

Steps:

• Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop.Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix 'N Scraper® until cheese is melted. Serve with toppings, if desired.

LOADED BAKED POTATO CHOWDER

Steps:

• 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

LOADED BAKED POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

LOADED BAKED POTATO SOUP

Steps:

• In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker., Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.