2.13.2012

DCB Recipe #6: Loaded Baked Potato Chowder

This is one of our favorite cold weather meals!

Loaded Baked Potato Chowder

3 baking potatoes (about 2 1/2 pounds)
3 1/2 cups of milk, divided
4 oz. cream cheese, softened
2 tbsp butter
2-3 green onions with tops
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on high 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on high 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes.

Meanwhile, whisk cream cheese until smooth in a mixing bowl. Slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on high 3-5 minutes or until mixture is hot. Slice green onions.

Carefully remove baker from microwave. Grate cheddar cheese over chowder; add green onions, salt and black pepper and mix until cheese is melted. Serve with toppings, if desired.

Note: We like our soup a little bit thicker than this recipe yields, so I have been known to add 1 package prepared Butter & Herb Instant Mashed Potatoes. I think it adds a great flavor and a chunkier texture.

2 comments:

Impulsive Addict said...

OMG. This sounds amazing! Anything with cream cheese has to be tasty, right?

Ok, I'm saving it in my recipes folder on my laptop. I'll be able to make this SOMEDAY.

becca said...

OMG sounds delish and rather easy to make yum