Stuffed Potato Chowder


With all of the parties and fancy foods, sometimes it feels really good to just satisfy a had a craving for Marie Calendar’s Potato Cheese Soup.

I am a soup lover, for sure. I always have been–no doubt about it. And if you’ve followed this blog I’m sure you’ll recall some of my favorite qualities of soup. See below for a list of some of my older posts about soup.

But back to my inspiration for this soup, it used to be that I would order this soup for take out pretty often when I was living at home during college. And that habit turned into an absolute fascination with potato chowders.

Since then, I have tried many versions at countless restaurants, but I have never found one I like as much as the one at this restaurant. Now, I’ve given this soup a lot of thought. And, I think what makes this soup so wonderful is that is so rich and thick that’s it’s almost like eating a bowl of mashed potatoes–which by the way, who could resist that?

So of course when I was recovering from my recent illness it was natural that I would return to my old favorite soup, but this time instead of heading over to the supermarket for the blah version from the deli counter, I decided to give it a shot and try to recreate it myself.

Turns out this soup is super easy thanks to a few prepped ingredients from the grocery store, which translates to very little hands on time. And it’s ready in under 30 minutes start to finish. How great is that!

Shopping List:

4 cups frozen hash brown potato cubes

2 cup low sodium chicken broth

2 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup chopped green onions or chives

4 cloves garlic, smashed

4 slices of bacon, chopped as finely as desired

2 dry bay leaves

Instructions:

1. In a medium-sized stock pot over medium-high heat cook bacon and garlic until the bacon is cooked, but not crispy. This takes about 5 minutes.

2. Add to the pot the frozen potatoes, the broth and the bay leaf. Bring it to a boil and then reduce the heat to low to cook uncovered for an additional 20 minutes.

3. After about 20 minutes the potatoes will have started to disintegrate. Take it off the heat and take out the bay leaf and add the cheese and sour cream. Stir it all together so that the cheese really melts into the potatoes.

4. Plate in a bowl and top it with a tablespoon of chives.

Serves: 4

Are you looking for my other soup recipes? Check out these links to previous posts: White Bean Soup, Spicy and Tipsy Tomato Soup, Chicken Enchilada Soup, Lentil Chorizo Soup, Pasta e Fagioli Soup, and Simple Technique: Chicken Stock.

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