Idaho Potato Chowder
Warm up with a comforting bowl of Idaho Potato Chowder, a rich and creamy soup brimming with hearty flavors. This recipe features tender Idaho potatoes simmered to perfection in a velvety base made with a blend of chicken or vegetable stock, whole milk, and a touch of heavy cream. Sharp cheddar cheese adds a luscious depth, while crispy crumbled bacon and fresh green onions bring a savory crunch to every bite. With an optional blending technique to achieve your ideal texture, this chowder is perfect for cozy evenings or impressing guests with a soul-soothing dish. Ready in just an hour, it’s an easy-to-make meal bursting with wholesome goodness and bold flavors. Serve this irresistible potato chowder piping hot with your favorite bread for dipping, and watch it become your family’s new favorite comfort food.
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Recipe Information
Ingredients
- 4 large Idaho potatoes
- 4 tablespoons unsalted butter
- 1 large yellow onion
- 3 cloves garlic cloves
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 0.5 cup heavy cream
- 1 cup cheddar cheese
- 0.5 cup bacon, cooked and crumbled
- 3 stalks green onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the Idaho potatoes into 1/2-inch cubes. Set the potatoes aside in a bowl of cold water to prevent browning.
In a large pot or Dutch oven, melt the butter over medium heat.
Finely dice the onion and mince the garlic cloves. Sauté the onion in the melted butter until translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the onions and garlic, stirring constantly to coat them evenly. Cook for 2-3 minutes to remove the raw flavor of the flour.
Gradually pour in the chicken or vegetable stock while whisking to avoid lumps. Increase the heat to medium-high and bring the mixture to a simmer.
Drain the diced potatoes and add them to the pot. Simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the milk and heavy cream. Allow the chowder to heat through without boiling.
Use an immersion blender to blend a portion of the soup for a creamier texture, leaving chunks of potatoes for a hearty consistency. Alternatively, transfer a third of the soup to a blender, puree, and return it to the pot.
Stir in the cheddar cheese until melted and fully incorporated. Add salt and pepper to taste.
Serve the chowder hot, garnished with crumbled bacon, chopped green onions, and additional cheddar cheese if desired.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 9210 mg | 400% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 42.6 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1338 mg | 103% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 7460 mg | 159% | |
*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.
