Creamy Loaded Potato Chowder with Pancetta and Cheddar

Imagine all the best parts of a fully loaded baked potato transformed into a warm, comforting bowl of soup. This creamy potato chowder is rich, velvety and packed with flavor from crispy pancetta, melted cheddar and tangy sour cream. Every spoonful is pure bliss.

But we didn’t stop there. A crisp apple salad on the side adds a refreshing contrast, making this a complete meal that’s both satisfying and balanced. It’s the ultimate comfort food for chilly evenings or when you need a hearty, homemade dinner.

Log in to save recipes and build weekly shopping lists.

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 green and white 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 often, until very soft, about 5 minutes. Season with salt and pepper. Sprinkle the flour over the vegetables and cook, stirring, until pasty, about 1 minute. Slowly pour in the milk, a little at a time, stirring constantly until smooth.
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 to a 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 to 7 minutes. Transfer to a paper-towel-lined plate. Meanwhile, core and halve the apple, then slice into thin half-moons. In a large bowl, combine the lemon juice, Dijon mustard and 2 tablespoons olive oil. Whisk to combine, then season with salt and pepper. Set aside.
5. When 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 cool slightly. Stir in half of the sour cream and half of the cheddar cheese. Season generously with salt and pepper.
6. Add the sliced apple and mixed greens to the bowl with the mustard dressing and toss to combine. 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 make this chowder vegetarian?

Yes, simply omit the pancetta and use vegetable stock concentrate instead of chicken. The soup will still be delicious and creamy.

How do I store leftovers?

Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water if needed to thin the consistency.

Can I freeze this soup?

Freezing is not recommended because the dairy and potato texture may change upon thawing, resulting in a grainy or watery soup.