Slow Cooker Mexican Chicken Corn Chowder
Easy Slow Cooker Mexican Chicken Corn Chowder — creamy, savory, loaded with corn and shredded chicke...
40
total time
6
servings
450 kcal
calories
Introduction: Why This Loaded Baked Potato Soup Stands Out
Loaded baked potato soup is a familiar comfort-food classic: creamy, hearty, and packed with the cozy flavors of baked potatoes, cheddar, bacon, and chives. This version keeps everything you love about the classic while introducing a few smart twists to upgrade texture, depth, and overall satisfaction. Instead of relying solely on heavy cream, this recipe balances richness with a touch of tang and umami — think crème fraîche or Greek yogurt for brightness, smoked paprika for a subtle warmth, and a splash of chicken or vegetable stock to make the soup silky without becoming overwhelmingly heavy. The twist also involves textural contrasts: oven-roasted potato cubes folded into a smooth base, crisped bacon bits, and toasted onion or shallot for a light crunch. For vegetarians, you can swap smoked mushrooms or smoked paprika and roasted chickpeas for the bacon component and still achieve a deeply satisfying finish. This recipe is designed to be approachable for cooks of all levels; it scales easily for a family weeknight dinner or to feed a crowd at a gathering. It’s also optimized for quick prep: baking the potatoes while you prep aromatics minimizes total hands-on time and concentrates the potato flavor. The result is a bowl that tastes indulgent but doesn’t feel heavy — a modern take on a beloved classic that retains nostalgic charm while introducing new layers of flavor and texture.
Gathering Ingredients: What You’ll Need
Successful cooking begins at the grocery list. For this loaded baked potato soup with a twist, aim for high-quality, fresh ingredients that contribute robust flavor. Base ingredients include starchy baking potatoes (Russet or Yukon Gold for creaminess), yellow onion, garlic, and high-quality chicken or vegetable stock. For dairy and richness, have whole milk, a small amount of heavy cream or crème fraîche (or Greek yogurt for a lighter tang), and sharp cheddar cheese for melty, savory notes. Smoky elements make a big difference: use smoked paprika and either crisp bacon or smoked mushrooms for vegetarian diners. Fresh chives or scallions add bright herbal contrast at the end. Butter and olive oil are the cooking fats; flour or a cornstarch slurry will help thicken if you prefer a thicker, chowder-like consistency. Optional but recommended: a little Dijon mustard for complexity, Worcestershire sauce for umami depth, and freshly ground black pepper. Don’t forget kosher salt — proper seasoning elevates the final soup. For garnishes, prepare extra shredded cheddar, crispy bacon bits, chopped chives, and a drizzle of crème fraîche or olive oil. Kitchen tools and equipment include a baking sheet for roasting potatoes, a heavy-bottomed pot or Dutch oven for the soup base, a blender or immersion blender for smoothing, and a fine grater for cheese. This list keeps things accessible while ensuring each component contributes to a deeply flavored, balanced bowl of soup.
Prep Work: Baking the Potatoes and Mise en Place
Efficient preparation transforms the cooking process and improves final texture. Start by scrubbing your potatoes clean and pricking them with a fork; bake them on a rimmed baking sheet at 425°F (220°C) for about 45–60 minutes, depending on size. Baking concentrates the potato flavor and dries the interior slightly, which helps the roasted cubes hold their shape when folded into the soup. While the potatoes bake, finely dice the yellow onion and mince the garlic. If using bacon, cut it into lardons and crisp it in a skillet, reserving the rendered fat for use in the soup base. For a vegetarian version, thinly slice cremini or shiitake mushrooms and sauté in olive oil with a pinch of smoked paprika to bring smoky, meaty notes. Measure your stock and dairy in advance: warm the stock slightly so it doesn’t shock the hot roux or base, and grate the cheese so it melts smoothly. Make a roux if you prefer a thicker soup: melt butter, whisk in flour, and cook briefly before slowly adding stock. Alternatively, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can thicken at the end to taste. Once the potatoes are cool enough to handle, dice a portion into bite-sized cubes for garnish and reserve the rest for mashing into the base. Keeping these steps organized — mise en place — ensures the final soup comes together quickly and maintains ideal texture contrasts between silky base and roasted potato pieces.
Cooking Process: Building Flavor and Finishing the Soup
This section describes the step-by-step cooking method to maximize flavor. Begin in a heavy-bottomed pot over medium heat: add a tablespoon of bacon fat or olive oil, then sauté the diced onion until translucent and golden, about 6–8 minutes. Add minced garlic and cook for another minute until fragrant. Sprinkle in smoked paprika and a touch of cayenne if you want warmth, stirring to toast the spices briefly. If you’re using a roux, add butter and whisk in flour for about 1–2 minutes, cooking without browning excessively. Slowly whisk in warm chicken or vegetable stock, ensuring the mixture is smooth. Add peeled and roughly chopped baked potato flesh to the pot; simmer gently for 10–15 minutes to allow flavors to marry. Use an immersion blender to purée until smooth but still slightly textured; alternatively, transfer half the soup to a blender and pulse, then return to the pot. For creaminess, lower the heat and stir in warmed milk and a splash of heavy cream or crème fraîche; avoid boiling after adding dairy to prevent separation. Add grated cheddar a handful at a time, stirring until melted and silky. Fold in roasted potato cubes for texture, and add crispy bacon or smoked mushrooms. Finish the soup with a small spoon of Dijon mustard and a splash of Worcestershire sauce to deepen the savory profile, then season generously with kosher salt and freshly ground black pepper. Taste and adjust acidity or salt as needed — a squeeze of lemon can brighten the bowl if it feels too rich. This layered approach, combining roasted potato pieces with a puréed base and well-seasoned dairy additions, produces a complex, comforting soup with a satisfying mouthfeel.
Creative Variations and Flavor Twists
One of the joys of a loaded baked potato soup is its versatility. Small tweaks create distinctly different profiles that suit dietary needs and flavor preferences. For a smoky-sweet variation, add roasted corn and a pinch of smoked paprika, then top with charred corn kernels and cilantro for contrast. To make a Southwestern-style soup, incorporate diced green chiles, cumin, and a squeeze of lime; garnish with cilantro and crushed tortilla chips for crunch. If you prefer a Mediterranean twist, fold in crumbled feta and chopped roasted red peppers and finish with fresh oregano. For a vegetarian or vegan version, swap dairy for cashew cream (blend soaked cashews with water until silky), use vegetable stock, and replace bacon with smoked tempeh or oven-crisped chickpeas seasoned with smoked salt. Cheese alternatives like nutritional yeast or vegan cheddar melt can provide that savory, cheesy depth. For a low-carb adaptation, serve over roasted cauliflower florets and use full-fat Greek yogurt in moderation for creaminess. Flavor layering also includes finishing oils: drizzle of chili oil, truffle oil, or herb-infused olive oil can add sophistication. For a quick protein boost, stir in shredded rotisserie chicken or cooked lentils. Each variation benefits from the same principle: balance richness with acid and texture, and finish with a bright garnish to lift the bowl. Document your favorite tweak so you can reproduce the exact balance you love next time.
Serving and Final Presentation
Presentation elevates the dining experience and highlights the texture contrasts that make this soup special. Ladle the soup into warmed bowls to help it stay hot longer. Spoon a combination of puréed base and roasted potato cubes into the center, then add generous garnishes: a small dollop of crème fraîche or Greek yogurt for tang, a sprinkle of extra-sharp cheddar for visual appeal and melty texture, and a scattering of crispy bacon bits or smoked mushroom pieces for crunch. Freshly chopped chives or scallions add color and a mild onion brightness that complements the creamy base. For an elegant touch, finish with a drizzle of herb oil (blend parsley, chives, olive oil, and a pinch of salt) or a few drops of high-quality extra-virgin olive oil. Serve alongside crusty bread, garlic toast, or warm soft rolls for dipping. If offering this soup at a dinner party, set up a small garnish station with bowls of shredded cheddar, bacon, sliced scallions, crumbled feta (if using a Mediterranean twist), toasted pumpkin seeds, and lemon wedges; this lets guests personalize their bowl and creates a visually appealing serving moment. Portion sizes are flexible — a 12-ounce bowl is satisfying as an entrée with bread, while smaller 6–8 ounce servings are perfect as a starter. Take care to present contrast: creamy base, chunky potatoes, and crisp garnishes arranged thoughtfully on the bowl’s surface will invite the first spoonful and ensure each bite is texturally interesting.
Make-Ahead, Storage, and Reheating
This soup makes excellent leftovers and can be prepared ahead for stress-free meals. To store, cool the soup to room temperature then refrigerate in airtight containers for up to 3–4 days. If freezing, leave out dairy components (cream, cheese, and crème fraîche) and freeze the base and potato mixture for up to 3 months in freezer-safe containers; thaw overnight in the refrigerator before finishing. When reheating refrigerated or thawed soup, warm gently on the stovetop over low to medium heat. Bring the soup just up to a simmer and stir frequently to prevent scorching. If the soup thickened in storage, thin with a bit of warm stock or milk until the desired consistency is reached. Add dairy components after the soup is nearly warmed through to avoid curdling; whisk them in off-heat or over very low heat. For frozen portions, defrost slowly in the fridge and reheat slowly on the stovetop for best texture retention. Potatoes can become grainy if overcooked or repeatedly heated, so reheat just until warm, not boiling. If you anticipate heavy make-ahead needs, consider prepping the roasted potato cubes and bacon separately and storing them refrigerated; add fresh roasted potatoes and crispy bacon when serving to preserve texture. For grab-and-go lunches, portion soup into microwave-safe containers; reheat in 1-minute increments, stirring between cycles to ensure even heating. Label stored containers with dates and any allergens included for safe, organized meal planning.
Nutrition, Tips, and Frequently Asked Questions
Nutrition: The soup’s calorie and macronutrient profile will vary depending on dairy choices and whether you include bacon or a vegetarian substitute. Using whole milk and a modest amount of heavy cream yields a richer bowl; using low-fat milk and Greek yogurt reduces calories and increases protein. Potatoes provide vitamin C, potassium, and fiber (especially if you include skins), while onions and garlic add antioxidant compounds. Tips for success: 1) Use baked potatoes rather than boiled for deeper flavor and better texture in the roasted cubes. 2) Warm your stock and milk before adding them to maintain smoothness. 3) Grate cheese fresh from a block for better melting and flavor; pre-shredded cheese often contains anti-caking agents that can affect texture. 4) Avoid boiling after adding dairy to prevent separation; instead, heat gently. 5) Season in layers: taste after adding stock, after adding potatoes, and again after cheese and finishing touches. Common FAQs: Q: Can I skip the roux? A: Yes — use a cornstarch slurry or purée more potato flesh for natural thickening. Q: How can I make this dairy-free? A: Substitute cashew cream or full-fat coconut milk and use smoked tempeh or roasted chickpeas for the smoky, savory elements. Q: Can this recipe be made in an instant pot? A: Yes — use the sauté function for onions and garlic, add stock and chopped baked potato flesh, pressure-cook briefly to meld flavors, then purée and finish with dairy or dairy alternatives off-heat. Final note: this loaded baked potato soup with a twist is forgiving and adaptable — with attention to texture and seasoning, it can become your go-to comfort meal for any season.
Loaded Baked Potato Soup with a Twist
Creamy loaded baked potato soup with a modern twist — cheesy, smoky, and easy to make. Ideal for weeknight dinners and cozy gatherings.
total time
40
servings
6
calories
450 kcal
ingredients
- 4 large russet potatoes, peeled and diced 🥔
- 1 small onion, chopped 🧅
- 3 cloves garlic, minced 🧄
- 4 cups chicken broth 🍲
- 1 cup milk 🥛
- 1/2 cup heavy cream 🥄
- 2 cups shredded cheddar cheese 🧀
- 1/2 cup sour cream 🍶
- 1/2 lb cooked bacon, crumbled 🥓
- 1 tsp paprika 🌶️
- 1/2 tsp garlic powder 🧂
- Salt and pepper to taste 🧂
- 1/4 cup green onions, chopped (for garnish) 🧅
- 1/4 cup crumbled blue cheese (the twist!) 🧀
instructions
- 1. In a large pot, combine the peeled and diced potatoes, chopped onion, minced garlic, and chicken broth.
- 2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- 3. Using a potato masher or immersion blender, mash the potatoes slightly, leaving some chunks for texture.
- 4. Stir in the milk, heavy cream, paprika, garlic powder, salt, and pepper. Let the soup simmer gently on low heat for 5-10 minutes, allowing flavors to meld.
- 5. Add the shredded cheddar cheese, sour cream, and crumbled cooked bacon to the pot. Stir well until the cheese is fully melted and the soup becomes creamy.
- 6. For the twist, sprinkle in the crumbled blue cheese and stir gently to incorporate its bold, tangy flavor.
- 7. Ladle the soup into bowls and garnish with chopped green onions and extra crumbled bacon if desired.
- 8. Serve the soup hot and enjoy the rich, comforting taste with a delicious twist!
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