Loaded Baked Potato Chowder
February 12th, 2024
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Everybody loves a good loaded baked potato. This is a quick and simple recipe to give all the flavors of stuffed potatoes, in a hearty soup. This gluten-free recipe uses mashed potato to thicken the soup.
Ingredients:
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6 Slices Bacon
4 Garlic Cloves, minced
4 Cups Chicken Broth
3 Lbs Russet Potatoes, peeled and diced
1/2 Teaspoon Salt
1 Cups (8 Oz) Shredded Cheddar Cheese
1/2 Cup Scallions, diced
1 Large pinch (per person) Shredded Cheddar Cheese (for serving)
Directions:
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Add the bacon in an even layer in a large soup pot. Cook until crispy.
Turn off the heat. Transfer the cooked bacon to a paper towel lined plate.
Drain off the Bacon Grease, returning 1 Tablespoon back into the pot.
Place the pot over medium-high heat. Add the Garlic. Stirring constantly for one minute.
Add the Chicken Broth. Stir to combine.
Add the diced potatoes and Salt. Bring to a boil.
Reduce the heat to a Simmer for 15 minutes.
Remove 1 lb of the Potatoes from the Stock and move it to a separate bowl. Mash the 1 lb Potatoes until fully mashed.
Mix the Mashed Potatoes back into the Soup. Whisk until fully integrated.
Add the Cheese. Stir to combine. Simmer 5 minutes.
Finely chop the cooked Bacon and dice the Scallions.
Serve the soup topped with Scallions, Bacon, and Cheese.
