Cheesy Potato Chowder

Cheesy Potato Chowder

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Elaine Douglas


Chunky, cheesy, creamy potato chowder. Beautiful starter for a special meal.


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8 plus
30 Min
30 Min
Stove Top


  • 6 medium
    unpeeled red potatoes (2 lb) cut into 1/2 inch pieces
  • 4 c
    chicken broth
  • 1/2 tsp
  • 1/2 tsp
  • 3 1/2 c
    frozen broccoli cuts
  • 1/3 c
    all purpose flour
  • 1 c
  • 2 c
    shredded cheddar cheese
  • 1/2 c
    sour cream
  • 1/4 c
    chopped medium green onions

How to Make Cheesy Potato Chowder


  1. Place potatoes in a 5 quart Dutch oven and add just enough water to cover. Heat to boiling. Reduce heat, cover and simmer 10 - 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes, return remaining potatoes to saucepan. In a small bowl mash reserved potatoes with a fork, return to saucepan.
  2. Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling, cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  3. In a small bowl, stir flour into milk with a wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions, cook until thoroughly heated.
  4. To serve ladle soup into bowls.

Printable Recipe Card

About Cheesy Potato Chowder

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: UK/Ireland
Other Tags: Quick & Easy For Kids

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