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Rustic Potato Chowder {with Bacon}

Libby with Lemony Thyme
Cook Time 30 mins
Total Time 30 mins
Servings 4


  • 6 slices bacon
  • 5-6 small new potatoes
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 4 Tbl. flour
  • 6 cups chicken broth
  • 2 cups milk
  • 1/2 cup sour cream
  • salt & pepper to taste
  • fresh snipped chives to garnish


  • If beginning with uncooked potatoes, boil or microwave until just fork tender. Cut into bite-sized pieces; reserve.
  • Brown bacon then remove to paper towels to drain. Pour off bacon drippings, leaving 1 Tbl. in soup pan; reserving the rest.
  • Add onion, carrots and celery and sauté until carrots are softened; 8-10 minutes. Add garlic and sauté an additional minute, stirring frequently. Add 2 Tbl. reserved bacon drippings and cooked potatoes. Sauté for 2-3 minutes. Dust mixture with flour and cook two minutes, stirring frequently.
  • Whisk in broth and milk; bring to a gentle boil. Add in sour cream; reduce to a simmer and assess thickness. If thicker soup is desired, use an immersion blender to puree some of the veggies.
  • Season with salt & pepper to taste. Serve with sprinkle of crumbled bacon, snipped chives and shredded cheese, if desired.