Loaded Potato Chowder With Cheddar Garlic Toast

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · vegetarian

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Ingredients

• 1 lb russet potatoes, peeled and cut in 3/4-inch cubes
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups whole milk
• 2 tbsp plus 4 tsp butter
• 1/4 cup all-purpose flour
• 1 cup vegetable broth
• 2 1/2 oz shredded sharp cheddar
• 1/4 cup sour cream
• 2 scallions, sliced
• 2 slices baguette, cut in thick diagonal slices
• 1/2 tsp black pepper
• 1 tsp kosher salt

Method (tap to check — screen stays awake)

1. Melt the 2 tablespoons butter in a heavy pot over medium heat and cook the onion 6 minutes, until translucent with no raw bite. Add three quarters of the garlic and cook 1 minute more.
2. Stir in the flour and cook 90 seconds, until it smells toasty and coats the onion in a pale paste.
3. Whisk in the broth a splash at a time so no lumps form, then the milk, then add the potatoes, salt, and pepper.
4. Simmer uncovered 18 to 20 minutes at a lazy bubble, stirring often so the milk does not scorch, until a cube crushes against the pot with light pressure.
5. Mash roughly a third of the potatoes right in the pot to thicken the chowder, leaving the rest in chunks.
6. Take the pot off the heat and stir in the cheddar and sour cream in two additions; do not boil after this or the dairy will break.
7. Mash the remaining garlic with the 4 teaspoons butter, spread it on the baguette slices, and broil 2 minutes until the edges are brown and crackling.
8. Ladle into bowls, top with scallions, and serve each with a slice of garlic toast.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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