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Loaded Potato Chowder

Loaded Potato Chowder

Topped with Pancetta, Cheddar, and Sour Cream

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Is there anyone who won’t fall head over heels for a baked potato? Bacon bits, scallions, cheddar cheese, and sour cream inside a creamy tater—what’s not to love? Well, brace yourselves, because we just took that fully loaded perfection to the next level by turning it into a fully loaded soup. That way, you can literally inhale, drink up, and guzzle down all that goodness. And if you’re craving some greens, too, fret not: there’s a crisp apple salad on the side.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

36 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

2 unit

Scallions

4 clove

Garlic

2 tablespoon

Flour

(ContainsWheat)

13.5 ounce

Milk

(ContainsMilk)

4 unit

Chicken Stock Concentrate

4 ounce

Pancetta

1 unit

Apple

1 unit

Lemon

2 teaspoon

Dijon Mustard

8 tablespoon

Sour Cream

(ContainsMilk)

1 cup

Cheddar Cheese

(ContainsMilk)

4 ounce

Mixed Greens

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate65 g
Sugar15 g
Dietary Fiber8 g
Protein19 g
Cholesterol65 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Large Bowl
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Peel potatoes, then cut into ½-inch cubes. Halve, peel, and dice onion. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic.

2

Heat a large drizzle of oil in a large pot over medium-high heat. Add garlic, onion, and scallion whites. Cook, tossing, until very soft, about 5 minutes. Season with salt and pepper. Add flour and cook, stirring, until pasty, about 1 minute. Slowly stir in milk, adding just a little at a time, until incorporated.

3

Once all of the milk is incorporated, add potatoes, 2¼ cups water, and stock concentrates to pot. Bring to a boil, then lower heat and reduce to a simmer. Cook, stirring occasionally, until potatoes are easily pierced by a knife, about 15 minutes.

4

While soup simmers, heat a large pan over medium-high heat. Add pancetta and cook, tossing often, until crispy, 5-7 minutes. Transfer to a paper-towel-lined plate. Meanwhile, core and halve apple, then slice into thin half-moons. Pour lemon juice into to a large bowl. Add mustard and 2 TBSP olive oil to bowl and whisk to combine. Season with salt and pepper. Set aside.

5

Once potatoes are tender, lightly mash mixture in pot until mostly smooth but a few potato chunks still remain. Remove pot from heat and let cool slightly, then stir in half the sour cream and half the cheddar. Season generously with salt and pepper.

6

Add apple and lettuce to bowl with mustard dressing and toss to combine. Season with salt and pepper. Divide soup between bowls and top with pancetta, remaining cheddar, and scallion greens. Dollop with remaining sour cream. Serve with salad on the side.