Creamy Potato Cheddar Chowder
Indulge in the ultimate comfort food with this Creamy Potato Cheddar Chowder, a rich and velvety soup packed with hearty ingredients and bold flavors. Perfect for chilly days, this chowder combines tender chunks of russet potatoes, sautéed onions, and fragrant garlic for a satisfying base, all brought together with a luscious blend of whole milk, heavy cream, and plenty of sharp cheddar cheese. A touch of paprika adds a subtle smoky kick, while the optional garnish of green onions or chives adds a pop of fresh color and flavor. Customize the creaminess by blending part of the soup, leaving some potato pieces for delightful texture. Ready in under an hour, this comforting recipe is ideal for cozy family dinners or entertaining a crowd. Pair it with crusty bread or crackers for a warm and satisfying meal that’s sure to impress! Keywords: creamy potato chowder, cheddar soup, comfort food recipes, easy chowder recipe, potato cheddar soup.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 3 large garlic cloves
- 3 tablespoons all-purpose flour
- 6 cups vegetable or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons green onions or chives (optional, for garnish)
Instructions
Peel and dice the russet potatoes into bite-sized cubes. Set aside.
Finely dice the yellow onion and mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion to the pot and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the onions and garlic. Stir well to combine and cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the vegetable or chicken broth, allowing the mixture to thicken slightly.
Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the whole milk and heavy cream. Allow the mixture to heat through, but do not bring it to a boil after adding the dairy to prevent curdling.
Using an immersion blender, blend the soup slightly to achieve your desired level of creaminess, leaving some potato chunks for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the shredded cheddar cheese, a handful at a time, until fully melted and incorporated.
Season the chowder with salt, black pepper, and paprika to taste.
Ladle the chowder into bowls and garnish with chopped green onions or chives if desired.
Serve immediately with crusty bread or crackers on the side for dipping. Enjoy your creamy potato cheddar chowder!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 413 mg | 32% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1291 mg | 27% | |
*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.
