Pampered Chef Loaded Baked Potato Chowder
Indulge in pure comfort with this Pampered Chef Loaded Baked Potato Chowder, a hearty, creamy soup that's like a warm hug in a bowl. Made with tender russet potatoes, rich heavy cream, and melted cheddar cheese, this chowder gets its signature loaded flavor from crispy crumbled bacon, fresh green onions, and a dollop of tangy sour cream. Perfectly thickened with a roux and mashed potatoes, each spoonful is a satisfying blend of velvety texture and bold taste. Ready in under 45 minutes, this crowd-pleasing recipe is ideal for cozy weeknight dinners or impressing guests with an elevated take on classic comfort food. Serve it with crusty bread or a crisp side salad for a complete meal that’s bound to become a family favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Onion
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Milk
- 0.5 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 6 slices Cooked bacon, crumbled
- 3 stalks Green onions, sliced
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Scrub and peel the russet potatoes. Dice them into 1-inch cubes and set aside.
Peel and finely chop the onion.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
Sprinkle the flour over the onions and stir constantly for 1–2 minutes to create a roux.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the diced potatoes, bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook for 15–20 minutes, or until the potatoes are fork-tender.
Using a potato masher or an immersion blender, mash some of the potatoes directly in the pot to thicken the soup, leaving some chunks for texture.
Stir in the milk, heavy cream, and shredded cheddar cheese until the cheese has fully melted and the soup is creamy.
Season the chowder with salt and black pepper. Adjust seasoning to taste.
Ladle the chowder into bowls and garnish with crumbled bacon, sliced green onions, sour cream, and additional shredded cheese if desired.
Serve hot and enjoy your Loaded Baked Potato Chowder!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 934 mg | 20% | |
*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.
