Smashed Potato Chowder with Variations
Cozy up with a bowl of indulgent comfort food with this Smashed Potato Chowder, a creamy and hearty soup that’s as versatile as it is satisfying. Featuring tender Yukon Gold potatoes smashed for a rustic texture, this chowder is thickened with a velvety stock and milk base, enriched with sharp cheddar cheese, and topped with crispy bacon and fresh chives for a perfect blend of flavors. Whether you stick to the classic recipe or explore one of the tempting variations—like a vegetarian option, a spicy twist, or even a decadent seafood version—you’ll find this dish endlessly adaptable to suit any palate. Ready in just 45 minutes, this easy potato chowder is perfect for weeknight dinners or cozy gatherings. Garnish with your favorite toppings for a personalized, loaded chowder experience!
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Recipe Information
Ingredients
- 1.5 pounds Small Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Minced garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 cups Whole milk
- 1.5 cups Sharp cheddar cheese, shredded
- 4 slices Cooked bacon, crumbled
- 2 tablespoons Chopped chives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the potatoes thoroughly, leaving the skins on for added texture and nutrition.
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook the flour for 1-2 minutes to eliminate the raw flavor.
Slowly whisk in the chicken or vegetable stock, ensuring no lumps remain. Bring to a gentle simmer and let the mixture thicken slightly, about 5 minutes.
Once the potatoes are cooked, drain them and gently smash with a potato masher, leaving some chunks for texture.
Stir the smashed potatoes into the soup base, followed by the milk. Simmer on low heat, stirring occasionally, for 10 minutes.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and incorporated. Season with salt and black pepper to taste.
Serve hot, topped with crumbled bacon and chopped chives. Additional toppings can include sour cream, additional shredded cheese, or a sprinkle of paprika for garnish.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 7946 mg | 345% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 35.8 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1970 mg | 152% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4410 mg | 94% | |
*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.
