potato chowder soup recipe

Written ByJenny Smyth Posted on
potato chowder soup recipe
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The Best potato chowder soup recipe

I’m so excited to share with you one of my family’s favorite recipes – potato chowder soup! This hearty, comforting soup has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The dish originated in the Northeastern United States, where it was popularized by European settlers who brought their own recipes and techniques for cooking potatoes.

The result is a rich, creamy soup that’s perfect for a chilly evening or a special occasion. As soon as I start sautéing the onions and garlic, my kids know that something delicious is on the way – and they can’t wait to dig in! The key to this recipe is using high-quality ingredients, especially the potatoes.

I like to use a mix of Russet and Yukon golds for the best flavor and texture. By cooking them slowly over low heat, we get a silky smooth soup that’s full of depth and character. My husband loves this recipe because it’s so easy to make – just throw all the ingredients into a pot and let it simmer away.

It’s also incredibly versatile – we’ve served it at family gatherings, holiday meals, and even just as a comforting meal after a long day. And did I mention the health benefits? This soup is packed with fiber, vitamins, and minerals from the potatoes, carrots, and celery.

It’s also surprisingly light and refreshing, making it perfect for a quick lunch or dinner on-the-go. My kids adore this recipe because it’s so easy to customize – they love adding their favorite toppings like crumbled bacon, shredded cheddar cheese, or chopped fresh herbs. As for me?

I just love how this recipe brings us all together – whether we’re enjoying it around the dinner table or packing leftovers into our thermoses for a picnic in the park.

Potato Chowder Soup

Potato Chowder Soup

4.6 from 1873 votes

A hearty and creamy potato chowder soup loaded with tender potatoes, savory bacon, and aromatic vegetables. This comforting soup is perfect for a cold day and comes together in one pot for easy cleanup.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups russet potatoes, peeled and cubed (about 1.5 lbs)
3 cups low-sodium chicken broth
1 cup whole milk
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Cook the bacon in a large pot over medium heat, stirring occasionally, until crispy and browned, about 5 to 7 minutes.
2Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3Add the diced onion, carrots, and celery to the pot with the bacon fat.
4Cook over medium heat, stirring frequently, until the vegetables are softened and the onion is translucent, about 5 minutes.
5Stir in the minced garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant.
6Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to coat evenly and cook off the raw flour taste.
7Slowly pour in the chicken broth while stirring to prevent lumps.
8Add the cubed potatoes and bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are fork-tender, about 12 to 15 minutes.
9Reduce the heat to low and stir in the whole milk and heavy cream.
10Simmer gently for 3 to 5 minutes, being careful not to let it boil, until the chowder is heated through and slightly thickened.
11Season with salt and black pepper to taste.
12Ladle the chowder into bowls, top with the reserved crispy bacon and a sprinkle of fresh parsley, and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For a thicker chowder, mash some of the potatoes against the side of the pot before adding the milk and cream. You can substitute turkey bacon or omit the bacon for a vegetarian version, and use vegetable broth instead of chicken broth.

Watch Video Of How Potato Chowder Soup Works

This potato chowder soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a comforting meal after a long day.

One of my favorite things about this recipe is how easily it reheats – simply pop it back onto the stovetop or in the microwave until warmed through.

For added convenience, consider making individual portions in mason jars or zip-top bags for quick lunches or dinners on-the-go.

❓ Frequently Asked Questions About Potato Chowder Soup

Q: What type of potatoes should I use for this recipe?

For the best flavor and texture, I recommend using a mix of Russet and Yukon golds.

Q: Can I make this recipe in advance?

Yes! You can prepare the soup up to 24 hours in advance – simply refrigerate or freeze until ready to serve.

Q: Do I really need to use heavy cream?

While you can substitute half-and-half or whole milk if you prefer a lighter consistency, the heavy cream adds richness and depth to the soup.

Q: Can I add other vegetables to this recipe?

Absolutely! Feel free to add your favorite vegetables such as diced bell peppers, sliced mushrooms, or chopped zucchini.

Q: Is this recipe suitable for vegans?

No – due to the use of heavy cream and butter. However, you can easily substitute these ingredients with vegan alternatives.

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