Cheesy Potato Bell Pepper Chowder
Cozy up with a comforting bowl of Cheesy Potato Bell Pepper Chowder, a rich and creamy soup that’s perfect for chilly days. Featuring a medley of tender russet potatoes, vibrant red and green bell peppers, and a luscious base of sharp cheddar cheese, this hearty chowder strikes the ideal balance between indulgent and wholesome. The addition of smoky paprika (optional) lends a depth of flavor, while creamy milk and melted cheese elevate its velvety texture. With just 45 minutes from start to finish, this easy one-pot dish is a weeknight-friendly crowd-pleaser. Garnish with fresh green onions for a pop of color and flavor, and serve it with crusty bread for the ultimate comfort food experience. Whether you're searching for homemade soup ideas or cheesy potato recipes, this chowder is sure to satisfy!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 4 medium Russet potatoes, peeled and diced
- 4 cups Vegetable broth
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika (optional)
- 2 stalks Green onions, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced red and green bell peppers, and cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the diced potatoes, vegetable broth, salt, black pepper, and smoked paprika (if using).
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, partially blend the soup to achieve a creamy texture while keeping some chunks for a hearty feel. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the milk and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy.
Adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped green onions.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6496 mg | 282% | |
| Total Carbohydrate | 291.8 g | 106% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 57.8 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2571 mg | 198% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7595 mg | 162% | |
*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.
