I told my husband at the beginning of the week I was making Potato Chowder this week. He was less than excited. Nevertheless, I made it and he ate two bowls and was bummed there was none for his lunch tomorrow! This isn’t a strict recipe, so modify it to your tastes. I put the option of cheese on here as a garnish, but frankly, the soup is so rich and creamy it doesn’t need it. Bacon on the other hand…..it’s a must IMHO.
The main differences in my chowder from other potato chowder is that I use already baked potatoes rather than boiling to keep the soup from being too starchy or tasting like not quite finished potatoes. I cream everything before I completely finish the soup, (I use a Magic Bullet rather than a blender and I want to get it smooth in one batch). Cream cheese replaces both milk and making a roux with flour for thickening, and I keep the skins on the potatoes so the soup ends up more rustic and with more vitamins. The cream cheese also adds a wonderful flavor.
Enjoy and thanks for trying it!
2TBLS olive Oil
1 Carrot minced
1 Yellow Onion diced
2 cloves of garlic minced
10-12 diced baked baby Yukon or red potatoes (see below for baking method) (I leave the skins on)
1 box of Gluten Free Chicken Broth (you will actually not use the entire box, you’ll use what you want)
pinch of dried Rosemary or fresh sprigs if you wish
sprig of fresh oregano
5-6 leaves fresh basil
pinch of dried parsley
Kosher or Sea Salt to taste
4TBLS-1/2 brick of low fat cream cheese (1/3 reduced fat and aka Neufatchael)
shredded cheese (optional garnish)
ground pepper to taste
Mince and dice veggies keeping separate. Heat Olive Oil and Butter together in a large soup pot. (the olive oil reduces the smoke point of the butter). Once butter starts to foam, add the carrot and sauté for 2 minutes. Add onion and cook for one more minute. Then add garlic and cook everything until they start to brown and carmalize. (I use stainless steel, so I wait until I start to get brown bits). Add broth till it covers the pan. (probably about 1/2 a cup). Stir and scrape off the browned bits. let come to boil and get thick.
Remove pan from heat and place everything in a blender with 1/2 of the diced potatoes, a few pinches of salt, and a cup of chicken broth. Blend till smooth and creamy. Pour the mix back into the pan and add more chicken broth to desired consistency. I probably used about 2 1/2 -3 cups total for the soup. Add rosemary, basil, parsley, oregano, and ground pepper. Add cream cheese and if needed use masher or wisk to break up. Cook for 5 minutes or so and break it up again. (it helps to dice the cream cheese). Taste soup for flavor and consistency. If need more smooth fix it here.
Add diced potatoes and let simmer for 10-15 minutes. (Meanwhile, dice and cook bacon if you haven’t).
Serve with cheese and bacon as desired.
BAKED POTATO METHOD
This summer I figured out how to make moist delicious potatoes in the crockpot. I got tired of heating up the house or exploding potatoes in the oven. I always use Yukon gold or Red. This soup was made with a mixture. Early AM, I scrub all the potatoes and then soak them in 1 cup of kosher salt and 8 cups of hot water. You can poke holes or not poke holes, but it makes them really moist and creamy for baking and the soup. Around 1 or so, I put the potatoes (no foil) in my crockpot with a 1/2 cup or so of water. Place them on High and walk away…..after 3 hours or so, I place it on low and check the water. Around 5pm or 6, I serve them. For the soup, retain about 10-15 small potatoes for the soup and refridge until you desire to use them.