Description
Creamy potato chowder made with gold potatoes, cheddar cheese, sour cream, and rich savory broth for an easy comforting dinner.
Ingredients
6 tablespoons unsalted butter
1 medium yellow onion, chopped
3 large garlic cloves, minced
1/3 cup all-purpose flour
2 1/2 pounds gold potatoes, peeled and diced
4 cups vegetable broth
2 cups milk
2/3 cup heavy cream
1 1/2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1/4 teaspoon ancho chili powder
2/3 cup sour cream
Shredded cheddar cheese, chopped chives, and extra sour cream for topping
Instructions
1. Melt the butter in a large soup pot over medium heat. Add the onion and cook for 3 to 5 minutes, until softened.
2. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Sprinkle in the flour and stir until the mixture looks smooth and lightly thickened.
4. Add the diced potatoes, vegetable broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
5. Bring the soup to a boil, then cook for about 10 minutes, or until the potatoes are fork-tender.
6. Reduce the heat to low. Carefully blend about half of the soup until smooth, then stir it back into the pot. An immersion blender also works well.
7. Stir in the sour cream and let the soup simmer for 15 minutes.
8. Serve warm with cheddar cheese, chives, and extra sour cream, if desired.
Notes
Blend only half of the soup for the perfect creamy texture.
Add extra milk while reheating if the chowder thickens in the refrigerator.
Top with freshly shredded cheddar for the best melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American