Cheddar Potato Chowder
Indulge in the comforting flavors of this rich and creamy Cheddar Potato Chowder, a hearty soup that’s perfect for chilly days. Crafted with tender russet potatoes, sharp cheddar cheese, and a velvety base made from a homemade roux, this dish is a true celebration of cozy comfort food. The chowder is thickened naturally by mashing some of the cooked potatoes, creating the perfect balance of creamy texture and satisfying chunks. Aromatics like sautéed onion, garlic, and a touch of paprika elevate the flavors, while optional toppings like crispy bacon bits and fresh green onions add a delightful crunch and pop of color. Ready in just 45 minutes, this one-pot recipe is ideal for weeknight dinners or as a crowd-pleasing appetizer. Warm, cheesy, and irresistibly savory, this Cheddar Potato Chowder is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 4 medium russet potatoes, peeled and diced
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 green onions, sliced (optional garnish)
- 0.5 cup crispy bacon bits (optional topping)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for another 1 minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir well to form a roux, cooking for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the diced potatoes to the pot and reduce the heat to a simmer. Cover with a lid and cook for 15-20 minutes, or until the potatoes are fork-tender.
Use a potato masher to mash some of the potatoes in the pot, leaving a mix of creamy mashed potatoes and small potato chunks. This will help thicken the chowder.
Stir in the milk and shredded cheddar cheese until fully melted and smooth. Avoid boiling at this stage to prevent curdling.
Season the chowder with salt, black pepper, and paprika, adjusting to taste.
Ladle the chowder into bowls and garnish with sliced green onions and crispy bacon bits if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 9790 mg | 426% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 37.8 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2448 mg | 188% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5936 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
