Creamy Loaded Baked Potato Chowder Recipe Easy Ultimate Comfort Soup

Written by

kate

Posted on January 3, 2026

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Soup Recipes

January 3, 2026

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Let me tell you, the scent of sizzling bacon mingling with simmering potatoes and melted cheese wafting from my kitchen is enough to make anyone’s mouth water. The first time I ladled out a bowl of this creamy loaded baked potato chowder, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it felt like a warm hug on a chilly evening, perfect for curling up with a good book or sharing laughs around the dinner table.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a simple potato soup that everyone adored. This chowder is my grown-up twist on that nostalgic comfort, packed with all the toppings you crave—cheddar cheese, crispy bacon, sour cream, and chives—bringing pure, nostalgic comfort to every spoonful. My family couldn’t stop sneaking bowls off the stove (and I can’t really blame them). Whether it’s a quick weeknight dinner or a weekend treat, this creamy loaded baked potato chowder has become a staple for family gatherings and gifting in cozy mason jars. You know what? You’re going to want to bookmark this one.

Perfect for potlucks, cold weekends, or those days when you just want a spoonful of pure joy, this recipe is dangerously easy and guaranteed to brighten up your Pinterest cookie board—or well, soup board!

Why You’ll Love This Recipe

After testing this creamy loaded baked potato chowder multiple times (in the name of research, of course), I can say it’s one of those recipes that never disappoints. Here’s why:

Quick & Easy: Comes together in under 45 minutes, making it perfect for busy weeknights or last-minute cravings.
Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
Perfect for Cozy Dinners: Ideal for chilly nights when you need something warm and satisfying.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, everyone asks for seconds.
Unbelievably Delicious: The combo of creamy broth, tender potatoes, smoky bacon, and sharp cheddar hits all the right notes.

This isn’t just another potato soup—it’s creamy loaded baked potato chowder perfected by balancing the smoothness of cream with the hearty texture of potatoes and the crunch of bacon. The secret? Simmering the potatoes just right and finishing with a touch of sour cream for tang. This recipe feels like comfort food reimagined—richer, more flavorful, but just as soul-soothing as grandma’s version.

Whether you want to impress guests without fuss or treat your family to a meal that brings smiles all around, this chowder hits the spot every single time.

What Ingredients You Will Need

This creamy loaded baked potato chowder uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap a few to suit your preferences or dietary needs.

Russet potatoes, peeled and diced (about 4 medium potatoes; these give the classic fluffy, creamy texture)
Bacon, cooked and crumbled (6 slices; I recommend thick-cut for the best crunch)
Yellow onion, finely chopped (1 medium; adds sweetness and depth)
Celery stalks, diced (2 stalks; optional but adds a nice aromatic crunch)
Garlic cloves, minced (2 cloves; for that gentle kick)
Chicken broth or vegetable broth (4 cups / 950 ml; homemade or low-sodium store-bought works great)
Heavy cream (1 cup / 240 ml; for ultimate creaminess, but half-and-half is a lighter option)
Sharp cheddar cheese, shredded (1 cup / 100 g; freshly shredded melts best)
Sour cream (1/2 cup / 120 ml; adds tang and smoothness)
All-purpose flour (3 tablespoons; to thicken the chowder)
Butter (3 tablespoons; unsalted, softened for cooking)
Fresh chives, chopped (2 tablespoons; for garnish and freshness)
Salt and black pepper, to taste

Ingredient Tips: Look for firm, starchy russet potatoes to get that perfect creamy texture. If you want a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. And if dairy isn’t your thing, swap heavy cream and sour cream with coconut cream and a dairy-free yogurt alternative—you’d be surprised how tasty it still turns out!

Equipment Needed

Large heavy-bottomed pot or Dutch oven: This is your best bet for even heat distribution and simmering the chowder without scorching.
Cutting board and sharp knife: For prepping potatoes, onions, and celery.
Wooden spoon or silicone spatula: Ideal for stirring without scratching your cookware.
Measuring cups and spoons: To get your ingredients just right—precision makes a difference here.
Cheese grater: Freshly shredding cheese is worth the extra effort for melt-in-your-mouth results.
Colander: Useful for rinsing potatoes to remove excess starch if desired.

If you don’t have a Dutch oven, a heavy saucepan with a lid works fine, though you’ll want to watch the heat closely. For budget-friendly options, any sturdy pot with a thick base will do just fine. Maintaining your knives sharp helps speed up prep and keeps your fingers safer—trust me, I learned that the hard way!

Preparation Method

Cook the bacon: In your large pot or Dutch oven, cook 6 slices of thick-cut bacon over medium heat until crispy, about 8-10 minutes. Use tongs to turn occasionally. Remove bacon and drain on paper towels, leaving the rendered fat in the pot; set bacon aside for garnish.
Sauté the aromatics: Add 3 tablespoons of butter to the bacon fat and melt over medium heat. Add the chopped onion and diced celery, cooking for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant (don’t let it burn!).
Make the roux: Sprinkle 3 tablespoons of all-purpose flour over the softened veggies and stir constantly for 2-3 minutes. This cooks out the raw flour taste and will thicken your chowder beautifully.
Add broth and potatoes: Slowly pour in 4 cups (950 ml) of chicken or vegetable broth while whisking to avoid lumps. Toss in the diced russet potatoes. Increase heat to medium-high and bring the mixture to a gentle boil, then reduce to simmer.
Simmer until potatoes are tender: Let the chowder simmer for about 15-20 minutes, stirring occasionally. Potatoes should be fork-tender but not falling apart. If you want a thicker chowder, smash a few potato chunks against the side of the pot with your spoon.
Finish with cream and cheese: Stir in 1 cup (240 ml) of heavy cream and 1 cup (100 g) of shredded sharp cheddar cheese. Continue stirring over low heat until the cheese melts completely and the chowder is creamy and luscious.
Add sour cream and season: Remove from heat and fold in 1/2 cup (120 ml) sour cream for a subtle tang and extra creaminess. Season with salt and freshly ground black pepper to taste. Be cautious with salt if your broth is salted.
Serve and garnish: Ladle chowder into bowls and top with crumbled bacon and chopped fresh chives. You can add an extra sprinkle of shredded cheese or a dollop of sour cream if you’re feeling fancy!

Pro tip: If the chowder seems too thick, stir in a splash of broth or cream to loosen it up. If it’s too thin, simmer a few minutes longer, stirring frequently. Don’t rush this—you’ll want that perfect creamy texture that clings to every spoonful.

Cooking Tips & Techniques

Cooking creamy loaded baked potato chowder is pretty straightforward, but a few tricks from my kitchen can really make it shine. First, always cook your bacon slowly over medium heat. Crisp bacon adds not just texture but also a smoky depth that’s the backbone of this chowder’s flavor.

When making the roux, don’t rush stirring the flour into the butter and bacon fat—this step is key to getting a smooth, lump-free chowder. I learned the hard way that undercooked flour leaves a pasty taste.

Simmer the potatoes gently; boiling too hard can break them down into mush, ruining the texture. I usually keep the heat low and stir every few minutes to prevent sticking.

Adding the cream and cheese off direct high heat prevents curdling and keeps the chowder silky. Lastly, fold in sour cream at the end off the heat for that fresh tang—adding it too early can cause separation.

Timing is everything here—start prepping your ingredients while the bacon cooks to multitask efficiently. This chowder freezes well, but I recommend reheating gently on the stovetop rather than the microwave to keep the texture intact.

Variations & Adaptations

Vegetarian Version: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke for that smoky vibe without meat.
Low-Carb Adaptation: Replace potatoes with diced cauliflower for a lighter, keto-friendly chowder. It still delivers creaminess without the carb load.
Seasonal Twist: Swap in fresh sweet corn kernels in late summer for a sweet pop that pairs beautifully with the creamy base.
Dairy-Free Option: Use coconut cream instead of heavy cream, and a dairy-free sour cream alternative. Nutritional yeast can replace cheese for a cheesy flavor.
Extra Protein Boost: Stir in cooked shredded chicken or turkey for a heartier meal that’s still cozy and comforting.

One of my favorite personal twists is adding diced jalapeños for a subtle kick—perfect for those who like a little heat without overwhelming the creamy goodness.

Serving & Storage Suggestions

This creamy loaded baked potato chowder shines best served piping hot, garnished with crispy bacon and fresh chives. For a complete meal, serve alongside crusty bread or a simple green salad to balance the richness.

Leftovers? Store chowder in an airtight container in the refrigerator for up to 3 days. It thickens as it cools, so when reheating, add a splash of broth or cream and warm gently on the stove, stirring often to restore that perfect creamy texture.

You can freeze the chowder for up to 2 months; just thaw overnight in the fridge and reheat slowly. Flavors tend to meld beautifully after a day, making leftovers even more delicious.

Nutritional Information & Benefits

This chowder delivers a comforting mix of carbohydrates from potatoes, protein from bacon and cheese, and fats from cream and butter—making it a satisfying meal all on its own. Potatoes provide vitamin C and potassium, while onions and garlic add antioxidants and flavor without calories.

Though rich, this recipe can fit into balanced diets when enjoyed in moderation. For those watching carbs or dairy, simple substitutions make it accessible to many. Just keep in mind the bacon and cheese add sodium and saturated fats, so pair with fresh veggies or salads for a well-rounded plate.

From a wellness angle, this chowder feels like a nourishing treat after a long day—comfort food that warms the soul and fuels the body.

Conclusion

So there you have it—a creamy loaded baked potato chowder recipe that’s easy, comforting, and packed with flavor. Whether you’re feeding a crowd or craving a cozy solo dinner, this chowder delivers every time. Don’t be shy about customizing it to your taste—swap ingredients, add heat, or keep it classic. I love how this recipe brings my family together and warms us up from the inside out.

If you try it, let me know how it goes! I’d love to hear your favorite toppings or twists. Share your photos, comments, and any fun adaptations you dream up. Trust me, once you make this creamy loaded baked potato chowder, it’ll quickly become your go-to comfort soup.

Happy cooking and stay cozy!

FAQs About Creamy Loaded Baked Potato Chowder

Can I make this chowder ahead of time?

Absolutely! It actually tastes even better the next day. Just store it in the fridge and reheat gently on the stove with a splash of broth to restore creaminess.

What can I use instead of russet potatoes?

Yukon Gold potatoes work well too, offering a slightly buttery flavor and creamy texture. Avoid waxy potatoes like red potatoes if you want it extra creamy.

How do I prevent the chowder from getting lumpy?

Make sure to whisk the flour into the butter and bacon fat thoroughly before adding broth. Also, add broth slowly while stirring to avoid lumps.

Is there a vegan version of this chowder?

Yes! Use vegetable broth, coconut cream, dairy-free sour cream, and skip the bacon or use plant-based bacon alternatives. Nutritional yeast can add cheesy flavor.

Can I freeze leftover chowder?

Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, adding some broth to loosen the texture.

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