Description
This creamy Potato Chowder Soup is loaded with tender potato chunks, aromatic vegetables, and a silky broth. Ready in 45 minutes, it’s the perfect comfort food for busy weeknights or cozy weekends!”
Ingredients
4 tablespoons unsalted butter
1 large yellow onion, diced (about 1 1/2 cups)
3 celery stalks, diced
2 medium carrots, diced
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth (or vegetable broth)
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
**For the Potatoes:**
2 1/2 pounds Yukon Gold potatoes (6–7 medium), peeled and diced into 1/2-inch cubes
1 cup corn kernels (fresh or frozen)
**For Creaminess:**
1 1/2 cups whole milk
1/2 cup heavy cream (optional)
Salt to taste
**For Garnish:**
1/2 cup shredded sharp cheddar cheese
4 green onions, sliced
Fresh parsley, chopped
Crispy croutons
Extra black pepper`
Instructions
`Heat a large Dutch oven over medium heat and melt butter completely, swirling to coat the bottom.
Add diced onion, celery, and carrots. Cook for 6-8 minutes, stirring occasionally, until vegetables soften and onions become translucent.
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Sprinkle flour over the vegetables and stir continuously for 2 minutes, allowing flour to coat everything and cook slightly.
Gradually add chicken broth about 1 cup at a time, stirring constantly to prevent lumps from forming.
Once all broth is added and mixture is smooth, add bay leaves, thyme, black pepper, and smoked paprika. Stir well
Notes
Store cooled soup in airtight containers in refrigerator for up to 5 days. Flavors improve overnight.
Freeze for up to 3 months in freezer-safe containers. Stir well when reheating to re-emulsify.
Reduce heat to low before adding dairy to prevent curdling. Never boil after milk is added.
For thicker soup, mash more potatoes or simmer longer. For thinner soup, add more broth or milk.
Yukon Gold potatoes are recommended for best texture, but red potatoes work well too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Cholesterol: 38g
Keywords: potato chowder soup, potato soup recipe, creamy potato soup, comfort food, fall soup, winter soup, easy soup recipe