fully loaded cheesy baked potato chowder
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.
Enjoy!
~Melissa
Looks wonderful!
thanks so much Maggie! 🙂
You should have a print tab for these recipes. Just saying! 🙂
Hee hee…I know Tisha. It’s in the works 🙂 xo
Melissa, how many does this delicious treat serve?
Hi Carol… well, it makes a big pot of soup. I’d say at least 8 🙂 xo
Ooohhhhhhhhhhhhhhhhhhh, Melissa…I’m in love!!! xoxo
Thanks Ally! so pleased you like it! xo
Hi, stupid question here. Do you bake the potatoes first to have “baked potatoes” or are you meaning, just buy that type of potato?
Hi Tiffany! not a stupid question… yes, you first bake the potatoes. sorry if that wasn’t clear. 🙂 xo
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!
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
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!
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!
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 🙂
well, thanks so much Louise! 🙂 what a sweet thing to say! yes, you cook them ahead of time 🙂 XOXOXO
Looks Wonderful! … Can’t wait to try it!
awesome! enjoy, Linda! 🙂
How many potatoes do I need? I didn’t see in in the recipe.
Hi Joan! 🙂 it says 4 baked potatoes, skins on, chopped.
Im going to make this soup tomorrow can’t wait it sounds great but was wondering if it freezes well.
I’ve never tried freezing it. I would assume it would be just fine to freeze though. 🙂
can this be done in a slow cooker, love to have it ready when I get home at night
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. 🙂
This is great, great football food!!
YAY! Thanks Lori! I’m so glad you think so. enjoy 😉
Could you substitute water or broth for the beer?
Hi Megan 🙂 I would say substitute with stock or broth.
Looks so yummy! Perfect for a rainy Saturday or Sunday Linner. Do you think it would freeze well?
I think it would! 🙂
This soup looks wonderful with lots of flavor going on. I would NOT freeze it as potatoes turn really mealy after frozen.
This recipe looks really good I think I’ll try it!
enjoy! 🙂
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!!
Hi Denise! I’m so glad everyone liked the chowder! thanks for visiting and letting me know 🙂 love the bacon fat idea!
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.
Welcome! so happy you like the recipe. Enjoy, and thanks for visiting!
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.
Hi Ruth! This is one of my very favorite soups/chowders 🙂 enjoy this version! xo
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. ♥
Anna, you sweetheart 🙂 Your awesome comment totally made my day! XOXOXO ~Melissa
Looks very yummy!! I will leave out the beer when I make it however.
I can taste this just by reading the ingredients and the picture. Can’t wait to try it …wish I had some right now!!! ; )
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!!
Sounds delicious but I will leave out the beer & use broth or stock instead. Thank you for all your delicious recipes, Annette