Potato Chowder Soup Easy Delicious
Warm up with a comforting bowl of Potato Chowder Soup that's as easy to make as it is delicious! This rich and creamy soup features tender russet potatoes, sweet carrots, and crisp celery simmered in a savory chicken broth base, elevated with melted cheddar cheese and a hint of smoky bacon. A quick mash of the potatoes creates the perfect balance of smoothness and hearty texture, while a touch of milk adds velvety richness. Topped with crumbled bacon and fresh parsley, this one-pot recipe comes together in just 45 minutes, making it an ideal weeknight dinner or cozy lunch. Pair it with crusty bread or crackers for a satisfying meal that's sure to be a family favorite! Perfect for fans of easy potato soup recipes and creamy chowders.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 slices bacon
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion, carrots, and celery. Set all vegetables aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, crumble it, and set aside. Leave 1 tablespoon of the bacon grease in the pot.
Add butter to the pot with the bacon grease and melt over medium heat. Stir in the chopped onion, carrots, and celery. Cook for 5 minutes or until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook the flour.
Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
Gently mash some of the potatoes in the pot with a potato masher to thicken the soup, leaving some chunks for texture.
Stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. Adjust the seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and top with crumbled bacon and freshly chopped parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 46.1 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1714 mg | 132% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6475 mg | 138% | |
*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.
