I love soup and potatoes. So of course one of my classic go to fall/winter meals of all time is potato chowder. Typically every fall I buy a multitude of potatoes. Russets, red, Yukon, yellows, purple, fingerlings any kind. But I always have on hand russets. They are cheap, about $1.50 for 10 lbs, and you can make quite a few things out of them. If I get really adventurous I’ll buy a 50 lb box and store it in the garage for the season. Yeah right, they last about a month.
Potatoes are so incredibly versatile I use them almost every meal. Breakfast = hash browns, lunch = potato wedges, dinner = baked potato. I include them in every dish effing possible. You can dress them up, keep them plain, mix it with something else. But I love potato chowder the most. Its pretty easy and you can make variations however you want or with whatever you have on hand.
- 3 lbs potatoes – peeled and diced
- 1 carrot – peeled and diced
- 1/2 cup onion – diced
- 8 slices of bacon
- 2 cups cheddar cheese – shredded
- 1 10.75oz can Cream of Celery low sodium – You can variate with cream of chicken, cream of mushroom, cream of potato even
- 1 14oz can chicken broth low sodium
- 2 cups milk
- Salt & Pepper
- Sour Cream – Optional
In your soup pot cook up your bacon. Drain on a paper towel and crumble. When the bacon is done cooking up pour out and save your grease.
Leave in a little bit of grease in the pot and grill up your diced onion. Take out the onion and set to the side. You will be adding it back into the pot later.
Now add the bacon grease back into the pot along with the diced potatoes and salt/pepper. Let it fry for a few minutes so that delicious bacon grease permeates those potatoes.
Now pour in the cans of chicken broth and cream of celery. It should cover the potatoes. Now this is the boring part. Put on the lid and let the flavors do their magic for 15 minutes at a soft boil. I stir mine every 5 minutes just to keep everything blended.
Now you want to bring the temperature down to simmer. No boiling! Add the milk, carrots & diced onion. Let it simmer for another 15 minutes adding salt and pepper to taste. At this point your potatoes should be soft. I usually smoosh a few against the side just to check and make sure they are a tasty texture.
Add in 75% of your bacon and cheddar cheese. Simmer for another 5 minutes. You are now ready to enjoy. Add the remaining bacon & cheese (possibly the sour cream) on top of your soup and eat it up!
You can add variations to this soup easily. One thing I like to do is dice up celery and throw it in with the onions when I cook them up. Or you can make this vegetarian style if you exclude the bacon & use vegetarian broth. Make it to your tastes and feel free to share your picture if you have made it. I’d love to see any pictures of this.
Long Live the Potato!!!!