LOADED POTATO CHOWDER
There’s nothing quite like a warm bowl of creamy potato chowder when you’re craving something cozy, hearty, and comforting. This Loaded Potato Chowder is packed with tender potatoes, crispy bacon, creamy broth, sharp cheddar cheese, and simple seasonings that come together to create an incredibly satisfying meal.
It’s rich without being complicated, easy enough for a weeknight dinner, and perfect for chilly evenings when you want something homemade and comforting. Top each bowl with extra cheese, crispy bacon, and green onions for that classic loaded-potato flavor.
WHY YOU’LL LOVE THIS LOADED POTATO CHOWDER
- Creamy and comforting: The thick, velvety broth makes every spoonful satisfying.
- Loaded with flavor: Bacon, cheddar, potatoes, and aromatics create a classic combination.
- Easy ingredients: Most of the ingredients are simple pantry and refrigerator staples.
- Perfect for family dinners: It makes a generous pot and reheats beautifully.
- Customizable: Add extra vegetables, change the cheese, or adjust the toppings to your taste.
- Great for leftovers: The flavors become even more developed after resting.
WHAT IS LOADED POTATO CHOWDER?
Potato chowder is a thick, creamy soup centered around potatoes. Unlike a thin potato soup, chowder usually has a heartier texture and often includes dairy, vegetables, meat, or seafood.
This loaded version takes inspiration from a classic loaded baked potato. It combines creamy potatoes with bacon, cheddar cheese, onions, garlic, and green onions, creating a bowl that tastes like your favorite loaded potato transformed into a comforting soup.
INGREDIENTS YOU’LL NEED
FOR THE CHOWDER
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
FOR TOPPING
- Extra shredded cheddar cheese
- Crispy cooked bacon
- Sliced green onions
- Freshly cracked black pepper
- A little sour cream, optional
HOW TO MAKE LOADED POTATO CHOWDER
STEP 1: COOK THE BACON
Place the chopped bacon in a large heavy-bottomed pot or Dutch oven over medium heat.
Cook until the bacon is browned and crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate.
Leave about 1–2 tablespoons of bacon fat in the pot for extra flavor.
STEP 2: SAUTÉ THE ONION AND GARLIC
Add the diced onion to the pot.
Cook for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Be careful not to burn the garlic.
STEP 3: MAKE THE CREAMY BASE
Add the butter and allow it to melt.
Sprinkle the flour over the onion mixture and stir continuously for about 1 minute. This creates a simple roux that helps thicken the chowder.
Slowly pour in the chicken broth while whisking or stirring to prevent lumps.
Add the milk and heavy cream, then stir until everything is well combined.
STEP 4: ADD THE POTATOES AND SEASONINGS
Add the diced potatoes to the pot.
Season with salt, black pepper, smoked paprika, dried thyme, and onion powder.
Bring the mixture to a gentle simmer.
Avoid boiling aggressively because high heat can make the dairy mixture more likely to separate.
STEP 5: SIMMER UNTIL THE POTATOES ARE TENDER
Cover the pot partially and simmer for approximately 15–25 minutes, depending on the size of your potato pieces.
The potatoes should be tender enough to easily pierce with a fork.
For a thicker chowder, gently mash some of the potatoes against the side of the pot using a potato masher.
Leave some potato chunks intact for a hearty texture.
STEP 6: ADD THE CHEESE
Reduce the heat to low.
Gradually add the shredded cheddar cheese, stirring until completely melted and incorporated.
For the smoothest texture, use freshly shredded cheese rather than pre-shredded cheese.
Taste the chowder and adjust the salt and pepper as needed.
STEP 7: ADD THE BACON
Stir about half of the crispy bacon into the chowder.
Reserve the rest for topping each bowl.
Let the chowder sit over low heat for another 2–3 minutes so the bacon flavor can blend into the creamy soup.
STEP 8: SERVE THE CHOWDER
Ladle the hot chowder into bowls.
Top generously with shredded cheddar, crispy bacon, sliced green onions, and freshly cracked black pepper.
For an extra-loaded finish, add a small spoonful of sour cream.
Serve immediately with warm crusty bread or dinner rolls.
TIPS FOR THE BEST LOADED POTATO CHOWDER
CUT THE POTATOES EVENLY
Try to cut the potatoes into similar-sized pieces so they cook at roughly the same rate.
Small-to-medium cubes work particularly well because they cook quickly while still providing a chunky texture.
DON’T BOIL THE CREAMY BASE TOO HARD
A gentle simmer is best once the milk and cream have been added.
Aggressive boiling can affect the texture of the dairy and make the chowder less smooth.
USE SHARP CHEDDAR
Sharp cheddar gives the chowder a stronger cheese flavor without requiring an excessive amount of cheese.
Freshly grated cheddar also tends to melt more smoothly.
MASH SOME OF THE POTATOES
You don’t need to blend the entire soup.
Mashing a portion of the cooked potatoes naturally thickens the chowder while keeping plenty of tender potato chunks throughout.
SAVE SOME BACON FOR THE TOP
Adding bacon directly into the chowder gives it flavor, but reserving some crispy bacon for the topping gives you a delicious contrast in texture.
HOW TO MAKE IT EXTRA THICK
If you prefer an especially thick chowder, there are several easy options.
MASH THE POTATOES
This is the simplest method. Mash some of the potatoes directly in the pot.
ADD A LITTLE MORE ROUX
For a thicker base, slightly increase the amount of flour and butter when preparing the roux.
USE A CORNSTARCH SLURRY
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the simmering chowder and cook for a few minutes until thickened.
Avoid adding dry cornstarch directly to the hot soup because it can form lumps.
EASY VARIATIONS
LOADED CHICKEN POTATO CHOWDER
Add cooked shredded chicken for extra protein and a more substantial meal.
BROCCOLI CHEDDAR POTATO CHOWDER
Add small broccoli florets during the final 8–10 minutes of cooking.
The broccoli pairs beautifully with cheddar and creamy potatoes.
SPICY LOADED POTATO CHOWDER
Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce.
GARLIC PARMESAN POTATO CHOWDER
Replace part of the cheddar with freshly grated Parmesan and add extra garlic for a rich garlic-Parmesan variation.
HAM AND POTATO CHOWDER
Replace some or all of the bacon with diced cooked ham for another classic combination.
WHAT TO SERVE WITH LOADED POTATO CHOWDER
This chowder is hearty enough to serve as a complete meal, but it also pairs wonderfully with simple sides.
Try serving it with:
- Crusty French bread
- Garlic bread
- Homemade dinner rolls
- Grilled cheese sandwiches
- Simple green salad
- Roasted vegetables
- Cornbread
- Steamed broccoli
A crisp green salad is especially good because its freshness balances the creamy richness of the chowder.
HOW TO STORE LEFTOVER CHOWDER
Allow the chowder to cool slightly before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
When reheating, use medium-low heat and stir frequently.
Because this chowder contains dairy and cheese, avoid bringing it to a rapid boil during reheating.
If it becomes too thick in the refrigerator, add a splash of milk or broth while reheating.
CAN YOU FREEZE LOADED POTATO CHOWDER?
You can freeze it, but dairy-based potato chowders may change texture slightly after thawing.
For the best texture, freeze the chowder before adding the cream and cheese if you know you plan to freeze it.
Alternatively, freeze leftovers in airtight containers and thaw them overnight in the refrigerator.
Reheat gently, stirring frequently, and add a little milk or broth if necessary.
MAKE-AHEAD INSTRUCTIONS
This chowder is excellent for preparing ahead of time.
You can cook the chowder earlier in the day and refrigerate it once cooled.
When ready to serve, gently reheat it on the stovetop.
Add a little broth or milk if it has thickened too much.
Prepare the crispy bacon and toppings shortly before serving for the best texture.
COMMON MISTAKES TO AVOID
OVERCOOKING THE POTATOES
If the potatoes become completely mushy, the chowder can lose its chunky texture. Cook until tender but not falling apart.
ADDING CHEESE OVER HIGH HEAT
High heat can cause cheese to become grainy or oily. Lower the heat before adding it.
USING TOO MUCH LIQUID
It is easier to thin a thick chowder than to fix one that is too watery. Add additional broth gradually if needed.
FORGETTING TO TASTE BEFORE SERVING
Bacon and cheddar both contain salt, so taste the chowder near the end before adding more salt.
FREQUENTLY ASKED QUESTIONS
CAN I USE YUKON GOLD POTATOES?
Absolutely. Yukon Gold potatoes have a naturally creamy texture and work beautifully in chowder.
DO I HAVE TO PEEL THE POTATOES?
No. If you prefer, you can leave the skins on, especially when using thin-skinned potatoes. Just wash and scrub them thoroughly first.
CAN I USE HALF-AND-HALF INSTEAD OF HEAVY CREAM?
Yes. Half-and-half will create a slightly lighter chowder while still providing a creamy texture.
CAN I MAKE THIS CHOWDER WITHOUT BACON?
Yes. Simply omit the bacon and use butter or olive oil to sauté the vegetables. You can add smoked paprika for a little smoky flavor.
HOW DO I MAKE IT VEGETARIAN?
Use vegetable broth instead of chicken broth and omit the bacon. You can add extra vegetables or vegetarian bacon if desired.
WHY IS MY CHOWDER TOO THICK?
Simply stir in a little warm milk or broth until you reach your preferred consistency.
WHY DID MY CHEESE TURN GRAINY?
Cheese can become grainy when exposed to very high temperatures. Lower the heat before adding the cheese and stir gently until melted.
RECIPE CARD
LOADED POTATO CHOWDER
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Category: Soup
Cuisine: American
INGREDIENTS
- 6 medium russet potatoes, diced
- 6 slices bacon, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- Green onions and extra bacon for topping
- Sour cream, optional
INSTRUCTIONS
- Cook the bacon until crispy. Remove and reserve.
- Sauté the onion in the bacon fat until softened.
- Add garlic and cook briefly.
- Add butter and flour to create a roux.
- Gradually whisk in chicken broth, milk, and cream.
- Add potatoes and seasonings.
- Simmer until the potatoes are fork-tender.
- Mash some potatoes to thicken the chowder.
- Reduce heat and stir in cheddar until melted.
- Stir in some of the cooked bacon.
- Serve hot with cheddar, bacon, green onions, and optional sour cream.
NUTRITION INFORMATION
Nutrition will vary depending on the exact ingredients and portion sizes. For a more accurate estimate, calculate the recipe using the specific brands and quantities used.
FINAL THOUGHTS
This Loaded Potato Chowder is the kind of comforting recipe that turns simple ingredients into something incredibly satisfying. Creamy potatoes, smoky bacon, melted cheddar, and aromatic seasonings create a rich bowl of comfort that is perfect for family dinners, cold evenings, and cozy weekends.
The best part is how easy it is to customize. Make it extra cheesy, add chicken or ham, toss in some broccoli, or keep it simple with plenty of bacon and green onions.
Serve it with warm crusty bread, add your favorite toppings, and enjoy a homemade chowder that feels like comfort food in every spoonful.