Loaded Baked Potato Chowder with Pancetta and Cheddar

Imagine all the best parts of a fully loaded baked potato-crispy bacon bits, tangy sour cream, sharp cheddar and fresh scallions-transformed into a velvety, spoonable soup. This loaded potato chowder delivers that same indulgent experience in every bowl, with a rich and creamy base that’s both satisfying and comforting.

To balance the richness, we’ve included a bright and crunchy apple salad on the side. The combination of tender potatoes, savory pancetta and a tangy green salad makes this a complete meal that will warm you from the inside out.

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Ingredients

36 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel the potatoes and cut them into ½-inch cubes. Halve, peel and dice the onion. Trim the scallions, then thinly slice them, keeping the white and green parts separate. Mince the garlic.
2. Heat a large drizzle of vegetable oil in a large pot over medium-high heat. Add the garlic, onion and scallion whites. Cook, stirring, until very soft, about 5 minutes. Season with salt and pepper. Stir in the flour and cook until pasty, about 1 minute. Slowly pour in the milk, adding just a little at a time, stirring until fully incorporated.
3. Once all the milk is incorporated, add the potatoes, 2¼ cups water and the chicken stock concentrates to the pot. Bring to a boil, then reduce the heat and let it simmer. Cook, stirring occasionally, until the potatoes are easily pierced with a knife, about 15 minutes.
4. While the soup simmers, heat a large pan over medium-high heat. Add the pancetta and cook, tossing often, until crispy, 5-7 minutes. Transfer to a paper-towel-lined plate. Meanwhile, core and halve the apple, then slice into thin half-moons. Halve the lemon and squeeze 1½ tablespoons of juice into a large bowl. Add the Dijon mustard and 2 tablespoons of olive oil to the bowl and whisk to combine. Season with salt and pepper. Set aside.
5. Once the potatoes are tender, lightly mash the mixture in the pot until mostly smooth but with a few potato chunks remaining. Remove the pot from the heat and let it cool slightly, then stir in half of the sour cream and half of the cheddar cheese. Season generously with salt and pepper.
6. Add the apple slices and mixed greens to the bowl with the dressing and toss to coat. Season with salt and pepper. Divide the soup among bowls and top with the crispy pancetta, remaining cheddar and scallion greens. Dollop with the remaining sour cream. Serve the salad on the side.

Recipe Tips

FAQ

Can I use bacon instead of pancetta?

Yes, you can substitute pancetta with bacon. Cook it until crispy and crumble it before topping the soup.

How do I store leftovers?

Store the soup and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop, adding a splash of milk if needed.

Can I make this soup vegetarian?

Absolutely! Omit the pancetta and use vegetable stock concentrate instead of chicken. You can also add a bit of smoked paprika for a smoky flavor.