fully loaded cheesy baked potato chowder

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Don’t ya just love this time of year? I’ve been having fun coming up with new soup and bread recipes, wearing sweaters while I sit on the deck with a pot of tea and my notebooks, writing the afternoon away. The leaves on the trees are just beginning to change here in the Mississippi river valley, steamboats are coming and going in Levee park, apple orchards are bursting with lovely offerings. I can’t wait to go out to our friends’ vineyard, sit at a pretty table in their bistro and have an autumn wine-pizza picnic…and of course there’s Halloween to look forward to! What a completely awesome time of year!

Here’s a new chowder to help you celebrate. This recipe was inspired by the fully loaded baked potato. It’s got it all.

4 Tablespoons butter

1 large onion, chopped

1 large carrot, chopped

1 cup broccoli, chopped

2 ribs celery, chopped

2 large cloves garlic, minced

1/4 cup all-purpose flour

salt and pepper

32 oz. chicken stock or broth

1 cup whole milk

12 oz. beer

4 baked potatoes, skins on, chopped

8 oz. shredded cheddar cheese

1 Tablespoon Worcestershire sauce

2 Tablespoons (or more) Sriracha hot sauce

sour cream, “Top o’ the Tater,” or greek yogurt (for topping)

extra cheddar cheese (for topping)

1/2 lb. bacon, fried until crispy and crumbled (for topping)

finely chopped purple and/or green onion (for topping)

In a large Dutch oven, over medium heat, melt the butter. Add onion, carrot, broccoli and celery. Cook until tender (about five minutes.) Add garlic, and cook one minute more. Sprinkle flour in pan. Cook two minutes to brown flour. Add salt, pepper and gradually whisk in the chicken stock. Add milk and beer. Stir in potatoes. Bring to a boil and then reduce heat to a gentle simmer for about 20 minutes. Stir occasionally and watch pot so the chowder doesn’t burn. Add cheese, a little at a time, stirring until melted and smooth. Season to taste with Worcestershire, Sriracha (or your favorite hot sauce), salt and pepper. Garnish with sour cream, extra cheese, onion and bacon crumbles.



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  47 comments for “fully loaded cheesy baked potato chowder

  1. maggie
    September 26, 2012 at 9:03 am

    Looks wonderful!

    • Melissa
      September 26, 2012 at 9:11 am

      thanks so much Maggie! 🙂

  2. September 26, 2012 at 9:08 am

    You should have a print tab for these recipes. Just saying! 🙂

    • Melissa
      September 26, 2012 at 9:11 am

      Hee hee…I know Tisha. It’s in the works 🙂 xo

  3. Carol
    September 26, 2012 at 9:33 am

    Melissa, how many does this delicious treat serve?

    • Melissa
      September 26, 2012 at 9:35 am

      Hi Carol… well, it makes a big pot of soup. I’d say at least 8 🙂 xo

  4. September 26, 2012 at 10:46 am

    Ooohhhhhhhhhhhhhhhhhhh, Melissa…I’m in love!!! xoxo

    • Melissa
      September 26, 2012 at 11:25 am

      Thanks Ally! so pleased you like it! xo

  5. Tiffany
    September 26, 2012 at 11:54 am

    Hi, stupid question here. Do you bake the potatoes first to have “baked potatoes” or are you meaning, just buy that type of potato?

    • Melissa
      September 26, 2012 at 1:50 pm

      Hi Tiffany! not a stupid question… yes, you first bake the potatoes. sorry if that wasn’t clear. 🙂 xo

  6. D'Andrea
    September 26, 2012 at 1:05 pm

    do you send out a email? I would love to sign up for one if so. This potato soup recipe was sooo gooood! Loved it!

    • Melissa
      September 26, 2012 at 1:53 pm

      Hello D’Andrea 🙂 you can just go to ChinDeep.com and hit the orange subscribe button in the upper right hand corner. thanks so much for asking, and for stopping by! xo

  7. Louise
    September 26, 2012 at 2:16 pm

    Do you think this would work with sweet potatoes?

    Also when you say 4 baked potatoes you mean they have already been cooked right? Just checking. Thanks!

    • Melissa
      September 26, 2012 at 2:36 pm

      ooh! that might be really awesome Louise! and maybe substitute wine for the beer…and ham for the bacon 🙂 I think that would be amazing!

      • Louise
        September 26, 2012 at 2:39 pm

        Perfect thanks! And my silly question about the baked potatoes? You cook them ahead of time? Thanks! Love your fb page every post is so well done! I have a ton of food showing up in my newsfeed and yours always catches my eye first 🙂

        • Melissa
          September 26, 2012 at 2:48 pm

          well, thanks so much Louise! 🙂 what a sweet thing to say! yes, you cook them ahead of time 🙂 XOXOXO

  8. Linda Peters
    September 26, 2012 at 2:38 pm

    Looks Wonderful! … Can’t wait to try it!

    • Melissa
      September 26, 2012 at 2:47 pm

      awesome! enjoy, Linda! 🙂

  9. Joan Shapleigh
    September 26, 2012 at 2:51 pm

    How many potatoes do I need? I didn’t see in in the recipe.

    • Melissa
      September 26, 2012 at 2:59 pm

      Hi Joan! 🙂 it says 4 baked potatoes, skins on, chopped.

  10. stacy
    September 26, 2012 at 3:00 pm

    Im going to make this soup tomorrow can’t wait it sounds great but was wondering if it freezes well.

    • Melissa
      September 26, 2012 at 3:04 pm

      I’ve never tried freezing it. I would assume it would be just fine to freeze though. 🙂

  11. Lorena
    September 26, 2012 at 3:03 pm

    can this be done in a slow cooker, love to have it ready when I get home at night

    • Melissa
      September 26, 2012 at 3:06 pm

      Hi Lorena 🙂 My friend Jill asked me the same question today. I really can’t say, as I have never tried making it in the crock pot. If you do, I would say to wait to add the milk and cheese until you get home in the evening. 🙂

  12. September 28, 2012 at 8:23 am

    This is great, great football food!!

    • Melissa
      September 28, 2012 at 8:24 am

      YAY! Thanks Lori! I’m so glad you think so. enjoy 😉

  13. Megan
    October 2, 2012 at 8:36 am

    Could you substitute water or broth for the beer?

    • Melissa
      October 2, 2012 at 9:18 am

      Hi Megan 🙂 I would say substitute with stock or broth.

  14. Emily
    October 2, 2012 at 6:52 pm

    Looks so yummy! Perfect for a rainy Saturday or Sunday Linner. Do you think it would freeze well?

    • Melissa
      October 2, 2012 at 6:59 pm

      I think it would! 🙂

      • Carol
        December 2, 2012 at 4:19 pm

        This soup looks wonderful with lots of flavor going on. I would NOT freeze it as potatoes turn really mealy after frozen.

  15. Kathrine
    October 19, 2012 at 7:35 am

    This recipe looks really good I think I’ll try it!

    • Melissa
      October 21, 2012 at 5:13 pm

      enjoy! 🙂

  16. Denise Zucco
    January 13, 2013 at 1:00 pm

    I just made this last night for the Ravens playoff game and everyone loved it- kids and adults! I added a couple of teaspoons of the bacon fat into it with the butter. Yum!!

    • Melissa
      January 13, 2013 at 1:29 pm

      Hi Denise! I’m so glad everyone liked the chowder! thanks for visiting and letting me know 🙂 love the bacon fat idea!

  17. Cindy
    March 14, 2013 at 10:24 pm

    First visit to this site . The chowder looks and sounds really really good! Have to try this tomorrow!!! Spring is dragging her heels here in NW Ohio. It should be a perfect chill chaser supper! Thanks.

    • Melissa
      March 15, 2013 at 10:58 am

      Welcome! so happy you like the recipe. Enjoy, and thanks for visiting!

  18. Ruth Cobb
    August 21, 2013 at 12:01 pm

    Hi Melissa: I’ve making Cooking Light’s Loaded Baked Potaoe recipe. It has some of the elements of yours although they coarsely mash theirs, but I like the other veggies you put in yours. This looks even better than CL and I will plan to make it.

    Thanks for the good looking recipe.

    • Melissa
      August 21, 2013 at 7:21 pm

      Hi Ruth! This is one of my very favorite soups/chowders 🙂 enjoy this version! xo

  19. Anna Kenyon
    September 30, 2013 at 10:19 am

    I have just discovered your website. After trying a few of your delicious recipes I have found a new interest in cooking. Thank you so much. ♥

    • Melissa
      September 30, 2013 at 10:57 am

      Anna, you sweetheart 🙂 Your awesome comment totally made my day! XOXOXO ~Melissa

  20. Cyndy
    September 11, 2014 at 10:09 am

    Looks very yummy!! I will leave out the beer when I make it however.

  21. Linda
    October 17, 2014 at 11:44 pm

    I can taste this just by reading the ingredients and the picture. Can’t wait to try it …wish I had some right now!!! ; )

  22. Terry
    January 25, 2015 at 12:12 pm

    This soup is SO GOOD!! Twice this month I have made double batches. I shared my last double batch with my boss & his family and he cannot stop talking about how good it was. I didn’t expect the beer to add much but I was pleasantly surprised. This recipe is definitly a keeper. Thank you Melissa!!

  23. Annette Buckner
    September 25, 2015 at 12:19 pm

    Sounds delicious but I will leave out the beer & use broth or stock instead. Thank you for all your delicious recipes, Annette

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