Creamy Potato Bacon Chowder



  • 2 cups uncooked center-cut bacon, chopped
  • 1 small white or yellow onion, finely diced
  • 4 – 6 cloves of garlic, roughly minced
  • 1 tablespoon olive oil
  • 6 cups cubed and peeled russet potatoes
  • 5 cups vegetable or chicken broth + more to thin if needed
  • 1/2 cup heavy whipping cream
  • 1 cup shredded medium cheddar cheese
  • 1 cup shredded white sharp cheddar
  • 1/2 tablespoon garlic powder
  • 1 tablespoon dried chives
  • 2 bay leaves
  • Kosher salt
  • Black pepper


  1. Start by adding chopped bacon to a large pot and cook until the edges begin to curl. Add the diced onions, garlic and olive oil; stirring frequently.
  2. When the mixture begins to caramelize, toss in the cubed potatoes, broth and bay leaves. Bring to a boil and cook until the potatoes are tender.
  3. Remove the bay leaves. Carefully scoop out approximately 3 cups of broth and potatoes, adding it to a large heat safe bowl. Pour in the heavy whipping cream and blend potatoes into a purée using a blender or hand mixer.
  4. Mix the purée back into the soup and season with garlic powder, chives, salt and pepper. Add more broth if consistency is too thick.
  5. Next, stir in the shredded white and medium cheddar cheeses.
  6. Serve immediately with crumbled bacon, more shredded cheese and chives.

2 thoughts on “Creamy Potato Bacon Chowder

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