Loaded Potato Chowder
Topped with Pancetta, Cheddar, and Sour Cream
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
36 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
2 unit
Scallions
4 clove
Garlic
2 tablespoon
Flour
(Contains Wheat)
13.5 ounce
Milk
(Contains Milk)
4 unit
Chicken Stock Concentrate
4 ounce
Pancetta
1 unit
Apple
1 unit
Lemon
2 teaspoon
Dijon Mustard
8 tablespoon
Sour Cream
(Contains Milk)
1 cup
Cheddar Cheese
(Contains Milk)
4 ounce
Mixed Greens
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
