Warm up with a big bowl of this easy homemade Loaded Baked Potato Chowder! This recipe is sure to become a family favorite!
A few years ago for Christmas, My parents got me a Starter Kit to become a Pampered Chef Consultant! Let me tell you… I love Pampered Chef and was beyond happy!
My Friend Amy is one of the main reason I fell in love with Pampered Chef! She had a show when I lived at Camp Lejeune, NC and I was hooked.
So when I was preparing to sell Pampered Chef, I started cooking up some of their recipes, and using my husband as a taste tester…………. I don’t think complained one bit.
So here is the Loaded Baked Potato Chowder adapted from The Pampered Chef, one of my absolute favorites!
Ingredients For Loaded Baked Potato Chowder:
- russet potatoes
- milk
- cream cheese, softened
- butter
- onion powder
- shredded cheddar cheese
- salt
- black pepper
- bacon bits
- sour cream
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Loaded Baked Potato Chowder:
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Wash the potatoes and slice potatoes in half lengthwise.
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Place in Deep Covered Baker. (or a casserole dish with lid)
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Pour 1/2 cup of the milk over the potatoes and microwave, covered, on for 11 minutes.
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Remove Deep Covered Baker from the microwave.
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Move the center potatoes to ends of dish and move the outer potatoes to the center.
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Cover and microwave for another 8-11 minutes or until potatoes are easily pierced with a fork.
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Remove Deep Covered Baker from the microwave.
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Coarsely mash the potatoes with a potato masher.
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Meanwhile, in a bowl, together the cream cheese until smooth.
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Sprinkle in onion powder, salt and black pepper.
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Slowly add the remaining 3 cups of milk, whisking until smooth.
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Add cream cheese mixture and butter.
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Microwave, covered, for 3-5 minutes or until mixture is hot.
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Stir in shredded cheese until melted.
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Serve soup and sprinkle top of each serving with bacon bits, dollops of sour cream and extra shredded cheese.
Notes:
I made this recipe with a Pampered Chef Deep Dish Baker, but you can use a 2-quart casserole dish as well.
Do I Have To Make This In The Microwave?
You don’t have to make this recipe in the microwave. I made it this way because that’s how the pampered chef wrote the recipe and that is what I adapted this from.
You can also make this in a pot on the stove.
When I make this cowder on the stove stop, I pour in all of the milk to boil the potatoes.
What Type Of Potatoes Do I Use For This Baked Potato Chowder?
I like to use russet baking potatoes when I make this soup.
More Potato Recipes:
- Loaded Chicken Stuffed Potatoes
- Loaded Mac and Cheese Stuffed Baked Potatoes
- Air Fryer Roasted Potatoes
- Cheesy Skillet Au Gratin Potatoes
More Soup Recipes:
- Lasagna Soup
- Traditional Authentic Southern Italian Pasta e Fagioli Recipe
- Homemade Broccoli and Cheese Soup
- Instant Pot Vegetable Beef Soup
Loaded Baked Potato Chowder
Loaded Baked Potato Chowder
Warm yourself up with a giant bowl of homemade Loaded Baked Potato Chowder! Easy to make and sure to be a family favorite!
Ingredients
- 3 baking potatoes (about 2 1/2 lb)
- 3 1/2 cups milk
- 4 oz cream cheese, softened
- 2 tbsp butter
- 2 teaspoons onion powder
- 2 cups shredded cheddar cheese, plus extra for topping
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup bacon bits
- 1/2 cup sour cream for topping
- chives optional
Instructions
Slice potatoes in half lengthwise.
Place in Deep Covered Baker.
(or a casserole dish with lid)
Pour 1/2 cup of the milk over the potatoes and microwave, covered, on for 11 minutes.
Remove Deep Covered Baker from the microwave.
Move the center potatoes to ends of dish and move the outer potatoes to the center.
Cover and microwave for another 8-11 minutes or until potatoes are easily pierced with a fork.
Remove Deep Covered Baker from microwave.
Coarsely mash the potatoes.
Meanwhile, in a bowl, together the cream cheese until smooth.
Sprinkle in onion powder, salt and black pepper.
Slowly add the remaining 3 cups of milk, whisking until smooth.
Add cream cheese mixture and butter,
Microwave, covered, for 3-5 minutes or until mixture is hot.
Stir in shredded cheese until melted.
Serve soup and sprinkle top of each serving with bacon bits, dollops of sour cream and extra shredded cheese.
Notes
I made this recipe with a Pampered Chef Deep Dish Baker, but you can use a 2-quart casserole dish as well.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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