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  • Nikki Glekas

Baked Potato Chowder


In my household soup season usually begins in January. Here in Connecticut that’s when it finally gets cold enough to enjoy hot soup and salad for lunch or dinner. I like soup season because it’s a nice change of pace from cooking on the grill. It’s so warm and nourishing, it’s basically comfort food that the whole family will eat. I often make soup in the slower cooker during the day when I’m at work because it’s so easy to set and forget. This Baked Potato Chowder is the perfect example of a weeknight soup recipe that makes everyone happy.

We called it baked potato chowder because it tastes just like a baked potato, albeit in soup form. I often take care of the initial prep during the day and then leave it in the slow-cooker to cook while I’m at work. However, you can easily make it from scratch when you need to, it’s a very straightforward recipe.

My kids love to top this with chives, cheese, sour cream, and basically all the fixings of a baked potato. Alongside I usually serve a tossed green salad with a light vinaigrette and dinner is ready. This truly is an easy, hearty winter soup that will bring everyone you love to the table. It’s also great to preparing and taking to friends who are under the weather or in need of a little cheer.

Remember to look at my website for some of my favorite winter soups. There is nothing like a hot pot of soup on a cold, wintery night. Enjoy!



Baked Potato Chowder


This is an easy stovetop chowder. I make it a lot on weeknights in the winter when I’m busy with work. It tastes just like a baked potato, but it’s smoother and more delicious. Round it out with a green salad on the side and you’ve got a great meal!

Makes 4 to 6 servings

  • 4 Large Potato (Idaho or Russet) (about 2 lbs.)

  • ¾ tsp salt

  • 6 Slices Thick Bacon, cut into 1-inch pieces

  • 1 large Yellow Onion, finely chopped

  • 3 Cloves Garlic, finely chopped

  • 2 TBSP unsalted Butter

  • ¼ cup All Purpose Flour

  • 3 Cups Chicken Broth

  • 1 cup half-and-half

  • ¾ cups Sour Cream or Greek Yogurt

  • ½ tsp black pepper

  • 2 cups freshly shredded cheddar cheese

  • Chives for Garnish

  1. Peel and cut the potatoes into 1-inch cubes and cook in water and salt until fork tender.

  2. Cook the bacon in a large stockpot until crispy and then remove the pieces with a slotted spoon to a plate lined with a paper towel to drain.

  3. Add onions to the skillet with the bacon fat and cook the onion for five minutes until completely softened and translucent.

  4. Add the garlic and cook it for 1 min, until softened.

  5. Whisk in the flour and butter to make a roux, and cook the flour for 1 minute.

  6. Pour in the chicken stock and scrape the bottom of the pot to get up any browned bits.

  7. Slowly add the 1 cup of half and half and bring it to a boil. Lower the heat and let cook for 5 minutes on low heat

  8. Then, add the cooked potatoes. Stir in the sour cream, pepper, and shredded cheese until everything is smoothly and well incorporated.

  9. Serve the soup into a large bowl and garnish with chives



Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

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