Gathering around a warm bowl of potato chowder is one of life’s simple comforts when the weather turns chilly. Whether you’re craving classic bacon-topped versions or creative vegetarian twists, these creamy soups are perfect for cozy nights in. We’ve rounded up 20 delicious recipes that will satisfy every taste—get ready to find your new favorite comfort food!
Classic Creamy Potato Chowder
Elevating humble ingredients to sublime comfort, this Classic Creamy Potato Chowder transforms the ordinary into extraordinary with its velvety texture and layered flavors. Each spoonful delivers a harmonious balance of earthy potatoes and rich cream, making it the perfect centerpiece for crisp autumn evenings. This timeless recipe celebrates the art of slow-simmered perfection, where patience yields profound depth in every luxurious bite.
Ingredients
– 4 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely minced
– 3 cloves garlic, microplaned
– 4 tablespoons European-style unsalted butter
– ⅓ cup all-purpose flour
– 4 cups homemade chicken stock, warmed
– 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 1 cup heavy cream
– 1 cup whole milk
– 2 teaspoons fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely minced
Instructions
1. In a heavy-bottomed Dutch oven over medium heat, render the diced bacon until crisp and golden brown, approximately 8-10 minutes.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the pot.
3. Add the finely minced onion to the hot bacon fat and sauté until translucent and fragrant, about 5-7 minutes.
4. Incorporate the microplaned garlic and cook for precisely 60 seconds until aromatic but not browned.
5. Add the European-style unsalted butter and allow it to melt completely, swirling to combine with the aromatics.
6. Sprinkle the all-purpose flour over the mixture and cook for 3 minutes while constantly stirring to create a golden roux.
7. Gradually whisk in the warmed homemade chicken stock until completely smooth and free of lumps.
8. Add the cubed Yukon Gold potatoes and bring the mixture to a gentle simmer over medium-low heat.
9. Cover and cook for 20-25 minutes until the potatoes are fork-tender but not falling apart.
10. Stir in the heavy cream and whole milk, heating through until steam rises but before boiling occurs.
11. Season with fine sea salt and freshly cracked black pepper, adjusting to achieve balanced seasoning.
12. Ladle the chowder into warmed bowls and garnish with the reserved crisp bacon and fresh chives.
Keeping its luxurious texture through careful temperature control, this chowder develops deeper flavors when allowed to rest for 15 minutes before serving. The velvety cream base cradles the tender potato cubes while the crisp bacon provides textural contrast that elevates each spoonful. For an elegant presentation, serve in hollowed sourdough boules or garnish with smoked paprika and crème fraîche swirls.
Loaded Baked Potato Chowder
Lusciously creamy and deeply comforting, this loaded baked potato chowder transforms humble ingredients into an elegant cold-weather masterpiece. Imagine velvety potato purée swirled with crisp bacon, sharp cheddar, and fresh chives—each spoonful delivers the nostalgic satisfaction of a fully loaded baked potato in sophisticated soup form. The careful layering of textures and flavors creates a dish that feels both familiar and remarkably refined.
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely minced
– 3 cloves garlic, microplaned
– 4 large russet potatoes, peeled and cubed into ½-inch pieces
– 4 cups rich chicken stock
– 2 cups heavy cream
– 1 cup sharp white cheddar cheese, freshly grated
– ½ cup sour cream
– 3 tablespoons unsalted butter
– ¼ cup fresh chives, finely sliced
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Place diced bacon in a cold Dutch oven and cook over medium heat for 8-10 minutes until crisp and rendered.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add minced onion to the hot bacon fat and sauté for 6-8 minutes until translucent and fragrant.
4. Stir in microplaned garlic and cook for 45 seconds until aromatic but not browned.
5. Add cubed potatoes and chicken stock, then bring to a gentle boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 18-20 minutes until potatoes are fork-tender.
7. Use a potato masher to partially crush potatoes, leaving some chunks for textural variation.
8. Pour in heavy cream and bring to a bare simmer over medium heat, stirring constantly.
9. Whisk in grated cheddar cheese until completely melted and emulsified into the base.
10. Fold in sour cream, unsalted butter, kosher salt, black pepper, and smoked paprika.
11. Simmer for 3-4 minutes until the chowder thickens slightly and coats the back of a spoon.
12. Stir in reserved bacon pieces and half of the sliced chives just before serving.
Unbelievably velvety with contrasting crisp bacon bits, this chowder achieves perfect harmony between rich creaminess and bright herbal notes. The partially mashed potatoes create a wonderfully varied texture that makes each spoonful dynamic. For an elegant presentation, serve in hollowed bread bowls or garnish with extra cheddar curls and chive blossoms.
Cheesy Bacon Potato Chowder
Lusciously creamy and deeply comforting, this Cheesy Bacon Potato Chowder transforms humble ingredients into an elegant cold-weather masterpiece. Rich smoked bacon and tender potatoes mingle in a velvety cheese-infused broth that warms from the inside out. Each spoonful delivers the perfect balance of smoky, savory, and creamy notes that will become your new seasonal favorite.
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups chicken stock
– 1 cup heavy cream
– 2 cups sharp white cheddar cheese, freshly grated
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground white pepper
– 2 tablespoons chopped fresh chives
Instructions
1. Place diced bacon in a large Dutch oven over medium heat and cook for 8-10 minutes until crisp and rendered, stirring occasionally.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add diced onion to the reserved bacon fat and sauté for 5-7 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
5. Add diced potatoes to the pot and toss to coat in the onion mixture.
6. Pour in chicken stock and bring to a gentle simmer over medium-high heat.
7. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
8. Use a potato masher to gently crush about one-third of the potatoes against the pot’s side to thicken the chowder base.
9. Stir in heavy cream and bring the mixture back to a bare simmer over medium heat.
10. Gradually whisk in grated cheddar cheese until fully melted and incorporated, about 2-3 minutes.
11. Add unsalted butter, fresh thyme leaves, smoked paprika, and white pepper, stirring until butter is melted.
12. Fold in reserved crispy bacon, reserving 2 tablespoons for garnish.
13. Ladle the chowder into warmed bowls and garnish with remaining bacon and fresh chives.
Generously textured with tender potato chunks and crisp bacon bits, this chowder delivers a luxurious mouthfeel that’s both substantial and refined. The sharp cheddar provides a tangy counterpoint to the smoky bacon, while the velvety cream base ensures each component harmonizes beautifully. For an elegant presentation, serve in hollowed sourdough bread bowls or garnish with additional thyme sprigs and a drizzle of truffle oil.
Slow Cooker Potato Chowder
Just as autumn’s crisp embrace settles over the landscape, this slow cooker potato chowder emerges as the ultimate comfort—a velvety, soul-warming creation that transforms humble ingredients into an elegant, deeply satisfying bowl. Juxtaposing creamy russet potatoes with sweet corn and smoky bacon, it simmers gently for hours, allowing flavors to meld into pure culinary harmony. Perfect for busy days when you crave restaurant-quality nourishment with minimal effort, this chowder delivers both sophistication and simplicity in every spoonful.
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 pounds russet potatoes, peeled and cut into ½-inch cubes
– 4 cups chicken stock
– 1 cup heavy cream
– 1 cup frozen sweet corn kernels
– ½ cup unsalted butter
– ¼ cup all-purpose flour
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. In a large skillet over medium heat, render the diced bacon until crisp and golden, approximately 8–10 minutes.
2. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
3. Sauté the finely diced onion in the reserved bacon fat until translucent and fragrant, about 5–7 minutes.
4. Add the minced garlic and cook for 1 additional minute until aromatic but not browned.
5. Combine the sautéed onion mixture, cubed potatoes, chicken stock, and fresh thyme leaves in a 6-quart slow cooker.
6. Cover and cook on LOW for 6 hours or until the potatoes are fork-tender.
7. In the same skillet, melt the unsalted butter over medium heat until foaming subsides.
8. Whisk in the all-purpose flour continuously for 2 minutes to create a pale golden roux.
9. Gradually ladle 1 cup of the hot cooking liquid from the slow cooker into the roux, whisking vigorously to prevent lumps.
10. Pour the thickened mixture back into the slow cooker, stirring to incorporate fully.
11. Stir in the heavy cream, frozen corn, smoked paprika, and reserved bacon (reserve 2 tablespoons for garnish).
12. Season with kosher salt and freshly ground black pepper, then cook on HIGH for 30 minutes until slightly thickened.
13. Ladle the chowder into bowls and garnish with reserved bacon and chopped fresh chives.
Zestfully creamy with tender potato chunks that melt on the tongue, this chowder balances smoky bacon richness with the sweet burst of corn. The velvety broth clings beautifully to a spoon, while the fresh chives provide a bright, herbal finish. For an elegant twist, serve in hollowed sourdough boules or top with seared scallops for a luxurious dinner party centerpiece.
Vegan Potato Chowder with Coconut Milk
Fragrant and deeply comforting, this vegan potato chowder achieves remarkable creaminess through the magic of coconut milk and carefully cooked root vegetables. Following a gentle simmer that coaxes out the natural sweetness of the potatoes, it transforms into a velvety, satisfying bowl that belies its dairy-free nature. This elegant preparation proves that plant-based comfort food can be both sophisticated and deeply nourishing.
Ingredients
- 2 tablespoons cold-pressed extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
Instructions
- Heat 2 tablespoons cold-pressed extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add 1 large finely diced yellow onion and sauté until translucent and fragrant, approximately 5-7 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until aromatic but not browned.
- Add 3 medium peeled and cubed Yukon Gold potatoes, 2 peeled and finely diced carrots, and 2 finely diced celery stalks to the pot.
- Pour in 4 cups vegetable broth, ensuring vegetables are fully submerged.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer for 20 minutes until potatoes are fork-tender.
- Carefully transfer 2 cups of the cooked vegetables and broth to a blender and puree until completely smooth.
- Return the pureed mixture to the pot to naturally thicken the chowder.
- Stir in 1 can full-fat coconut milk until fully incorporated and heated through, about 3 minutes.
- Season with 1 teaspoon fine sea salt and ½ teaspoon freshly cracked black pepper, adjusting only if necessary after tasting.
- Remove from heat and fold in 2 tablespoons finely chopped fresh dill and 1 tablespoon finely chopped fresh chives.
- Let rest for 5 minutes to allow flavors to meld before serving.
Yielding a luxuriously creamy texture, this chowder balances the earthy sweetness of potatoes with the subtle tropical notes of coconut milk. The fresh herbs provide bright counterpoints that cut through the richness beautifully. For an elegant presentation, garnish with extra dill fronds and serve in warmed bowls alongside crusty artisan bread for dipping.
Spicy Southwest Potato Chowder
Meticulously crafted for those seeking comfort with a kick, this Spicy Southwest Potato Chowder balances creamy indulgence with vibrant Southwestern flair, transforming humble potatoes into an elegant, soul-warming bowl that sings with layered heat and smoky depth. Each spoonful delivers a sophisticated harmony of textures and flavors, perfect for crisp autumn evenings when only something truly special will suffice.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 1 jalapeño pepper, minced (seeds removed for milder heat)
- 1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 4 cups rich chicken stock
- 1 cup heavy cream
- 1 cup freshly shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- ¼ cup fresh cilantro, chopped
- 4 slices thick-cut bacon, cooked crisp and crumbled
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
- Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
- Stir in 3 cloves minced garlic and cook for 60 seconds until aromatic but not browned.
- Add 2 diced poblano peppers and 1 minced jalapeño pepper, cooking for 4-5 minutes until slightly softened.
- Incorporate 1½ pounds cubed Yukon Gold potatoes, tossing to coat in the aromatic base.
- Pour in 4 cups rich chicken stock, ensuring potatoes are fully submerged.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover and cook for 18-20 minutes until potatoes are fork-tender but not mushy.
- Using a potato masher, gently crush about one-third of the potatoes to naturally thicken the chowder.
- Stir in 1 cup heavy cream, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and ¼ teaspoon cayenne pepper.
- Simmer uncovered for 8-10 minutes until slightly reduced and beautifully integrated.
- Gradually whisk in 1 cup freshly shredded sharp cheddar cheese until completely melted and emulsified.
- Season with kosher salt and freshly ground black pepper to precise balance.
- Ladle into warmed bowls and garnish with ¼ cup chopped fresh cilantro and crumbled bacon.
Elevating this chowder beyond ordinary, the velvety broth cradles tender potato cubes while the poblano and jalapeño create a sophisticated heat that builds gradually. For an elegant presentation, serve in shallow ceramic bowls with a drizzle of crema and toasted pepitas, allowing the smoky paprika and sharp cheddar to shine against the creamy backdrop.
Ham and Corn Potato Chowder
Lusciously creamy and deeply comforting, this sophisticated chowder transforms humble ingredients into an elegant cold-weather masterpiece. Rich smoked ham and sweet corn kernels mingle with tender potatoes in a velvety broth that warms both body and soul.
Ingredients
– 4 slices thick-cut applewood-smoked ham, diced into ½-inch cubes
– 2 cups fresh sweet corn kernels
– 1½ pounds Yukon Gold potatoes, peeled and diced into ¾-inch pieces
– 1 large yellow onion, finely minced
– 2 cloves garlic, microplaned
– 4 cups rich chicken stock
– 1 cup heavy cream
– 3 tablespoons clarified butter
– 2 tablespoons all-purpose flour
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon white pepper
– Fine sea salt
Instructions
1. Melt 2 tablespoons clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add diced ham and sauté for 4-5 minutes until lightly browned and fragrant.
3. Stir in minced onion and cook for 6-7 minutes until translucent and sweetened.
4. Sprinkle flour over the onion-ham mixture and cook for 90 seconds while stirring constantly to create a blonde roux.
5. Gradually whisk in chicken stock, ensuring no lumps remain before bringing to a gentle simmer.
6. Add diced potatoes, fresh corn kernels, microplaned garlic, thyme leaves, smoked paprika, and white pepper.
7. Simmer uncovered for 18-20 minutes until potatoes are fork-tender but not mushy.
8. Reduce heat to low and stir in heavy cream, heating through for 3-4 minutes without boiling.
9. Season with fine sea salt, starting with ½ teaspoon and adjusting precisely to balance the ham’s salinity.
10. Finish by swirling in remaining tablespoon of clarified butter for added silkiness.
11. Let rest off heat for 5 minutes to allow flavors to meld before serving.
Creamy yet substantial, this chowder offers a beautiful textural interplay between the velvety broth, firm potato dice, and pops of sweet corn. The smoky ham depth makes it particularly splendid when garnished with crisp fried shallots or served in hollowed sourdough boules for an edible presentation.
Roasted Garlic Potato Chowder
Elegant yet deeply comforting, this roasted garlic potato chowder transforms humble ingredients into a sophisticated symphony of flavors. The slow-roasted garlic develops caramelized sweetness that permeates every velvety spoonful, while Yukon Gold potatoes provide the perfect creamy foundation. This is winter comfort elevated to culinary artistry, where each component harmonizes in a bowl of pure indulgence.
Ingredients
- 2 large heads of garlic
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 slices thick-cut applewood smoked bacon, diced
- 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 4 cups rich chicken stock
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- ½ teaspoon freshly ground white pepper
- 1 teaspoon fine sea salt
- 2 tablespoons chopped fresh chives
Instructions
- Preheat your oven to 400°F and slice the top quarter off both garlic heads to expose the cloves.
- Drizzle 1 tablespoon of olive oil over the exposed garlic cloves and wrap each head tightly in aluminum foil.
- Roast the wrapped garlic packets directly on the oven rack for 45 minutes until the cloves are deeply golden and soft when pressed.
- While the garlic roasts, heat the remaining 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium heat.
- Add the diced bacon and cook for 6-8 minutes until the fat renders and the bacon becomes crisp, then transfer to a paper towel-lined plate using a slotted spoon.
- Add the diced onion to the rendered bacon fat and cook for 5-7 minutes until translucent and fragrant, stirring occasionally with a wooden spoon.
- Stir in the cubed potatoes and cook for 3 minutes to lightly coat them in the aromatic oils.
- Pour in the chicken stock and bring the mixture to a gentle simmer over medium-high heat.
- Reduce the heat to maintain a steady simmer and cook for 15-18 minutes until the potatoes are fork-tender but not falling apart.
- Squeeze the roasted garlic cloves from their skins directly into the soup, discarding the papery husks.
- Use an immersion blender to partially puree the soup, leaving about one-third of the potato cubes intact for textural contrast.
- Stir in the heavy cream, butter, thyme leaves, white pepper, and sea salt, then simmer for 5 minutes to allow the flavors to meld.
- Ladle the chowder into warmed bowls and garnish with the reserved crispy bacon and fresh chives.
Zestfully creamy with pockets of tender potato, this chowder delivers layers of smoky bacon and sweet roasted garlic in every spoonful. The velvety texture contrasts beautifully with the crisp bacon garnish, while the subtle thyme undertones elevate the earthy potato base. For an elegant presentation, serve in shallow ceramic bowls with crusty artisanal bread for dipping into the rich broth.
Broccoli Cheddar Potato Chowder
Fragrant and comforting, this broccoli cheddar potato chowder marries earthy root vegetables with sharp, aged cheddar in a velvety, herb-infused broth. Each spoonful delivers a harmonious balance of creamy potatoes, tender broccoli florets, and the rich, tangy depth of carefully melted cheese. It’s the kind of bowl that warms both hands and heart on crisp autumn evenings.
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 3 cups broccoli florets, cut into bite-sized pieces
– 2 cups sharp white cheddar cheese, freshly grated
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon smoked paprika
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 6–8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the cubed Yukon Gold potatoes and pour in the vegetable broth, ensuring potatoes are fully submerged.
5. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
6. Cover and simmer for 12–15 minutes until potatoes are fork-tender but not mushy.
7. Stir in the heavy cream and broccoli florets, cooking uncovered for 5–7 minutes until broccoli is bright green and tender-crisp.
8. Gradually sprinkle in the grated sharp white cheddar, stirring constantly in a figure-eight motion to prevent clumping.
9. Season with freshly grated nutmeg and smoked paprika, stirring until fully incorporated.
10. Ladle into warmed bowls and garnish with fresh chives.
Perfectly velvety with toothsome potato chunks and emerald broccoli florets, this chowder offers a sophisticated play of textures. The sharp cheddar provides a tangy counterpoint to the sweet cream base, while smoked paprika adds a whisper of warmth. For an elegant presentation, serve in hollowed sourdough boules or topped with crispy pancetta crumbles.
Smoky Chipotle Potato Chowder
Fragrant wisps of smoked paprika and earthy potatoes herald the arrival of autumn’s most comforting embrace. This smoky chipotle potato chowder marries the gentle heat of dried chipotles with the creamy richness of Yukon Gold potatoes, creating a bowl that warms from the inside out. Each spoonful delivers complex layers of smoke, spice, and velvety texture that elevate humble ingredients to extraordinary heights.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 dried chipotle peppers, stemmed and seeded
- 1 teaspoon smoked paprika
- 2 pounds Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 cups rich chicken stock
- 1 cup heavy cream
- ½ cup sharp white cheddar cheese, freshly grated
- 2 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup fresh chives, finely chopped
Instructions
- Heat extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
- Add finely diced yellow onion and sauté until translucent and fragrant, approximately 5-7 minutes.
- Stir in minced garlic and cook until aromatic but not browned, about 45 seconds.
- Crumble dried chipotle peppers directly into the pot and add smoked paprika, toasting the spices for 30 seconds to release their oils.
- Add cubed Yukon Gold potatoes and toss to coat evenly with the spice mixture.
- Pour in rich chicken stock, ensuring potatoes are fully submerged, and bring to a gentle boil.
- Reduce heat to maintain a steady simmer and cook until potatoes are fork-tender, about 15-18 minutes.
- Using a potato masher, gently crush about one-third of the potatoes against the pot’s side to thicken the base naturally.
- Stir in heavy cream and unsalted butter until fully incorporated and heated through, about 3 minutes.
- Add freshly grated sharp white cheddar cheese in three additions, stirring constantly until completely melted and emulsified.
- Season with fine sea salt and freshly cracked black pepper, adjusting to achieve balanced flavor.
- Ladle into warmed bowls and garnish with finely chopped fresh chives.
Unctuous and deeply satisfying, this chowder achieves a perfect balance between the potatoes’ creamy texture and the chipotle’s smoky warmth. The gentle heat lingers pleasantly on the palate while the melted cheddar adds a subtle sharpness that cuts through the richness. For an elegant presentation, serve in hollowed sourdough boules or topped with crispy pancetta crumbles to contrast the velvety base.
Chicken and Potato Chowder
Warm, comforting, and deeply satisfying, this chicken and potato chowder transforms humble ingredients into an elegant bowl of creamy perfection. With tender chunks of potato and succulent chicken swimming in a rich, herb-infused broth, each spoonful delivers both nourishment and sophistication. It’s the ideal dish for crisp autumn evenings or whenever you crave a touch of culinary refinement.
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1.5 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 4 cups chicken stock, preferably homemade
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup heavy cream
– 2 tablespoons fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
4. Add the cubed Yukon Gold potatoes and pour in the chicken stock, ensuring the potatoes are fully submerged.
5. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
6. Cover the pot and simmer for 12–15 minutes, until the potatoes are fork-tender but not falling apart.
7. Add the chicken thigh pieces and simmer uncovered for 8–10 minutes, until the chicken is fully cooked and opaque.
8. Stir in the heavy cream, fresh thyme leaves, fine sea salt, and freshly cracked black pepper.
9. Simmer gently for 3–5 minutes, allowing the flavors to meld without boiling.
10. Remove from heat and stir in the chopped fresh parsley.
The chowder’s velvety texture envelops the tender potatoes and chicken, while the thyme and parsley lend an herbaceous brightness. Serve it in shallow bowls with crusty artisanal bread for dipping, or garnish with a drizzle of truffle oil for an extra layer of luxury.
Leek and Potato Chowder
Hearty yet refined, this leek and potato chowder embodies rustic elegance with its velvety texture and layered flavors. Golden potatoes and delicate leeks meld in a rich, creamy base that comforts while maintaining sophisticated appeal. Each spoonful offers a harmonious balance of earthiness and subtle sweetness, making it perfect for crisp autumn evenings.
Ingredients
– 3 tablespoons clarified butter
– 2 large leeks, white and light green parts only, thinly sliced
– 3 cloves garlic, minced
– 1½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups chicken stock, preferably homemade
– 1 cup heavy cream
– 2 fresh thyme sprigs
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh chives, finely chopped
Instructions
1. Melt clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add sliced leeks and sauté for 8-10 minutes until translucent and fragrant, stirring frequently to prevent browning.
3. Stir in minced garlic and cook for 1 minute until aromatic but not colored.
4. Add diced potatoes and toss to coat in the butter-leek mixture.
5. Pour in chicken stock, ensuring potatoes are fully submerged.
6. Add thyme sprigs and bring to a gentle simmer over medium-high heat.
7. Reduce heat to maintain a low simmer, cover, and cook for 20 minutes until potatoes are fork-tender.
8. Remove thyme sprigs and discard.
9. Using a potato masher, gently crush about one-third of the potatoes against the pot’s side to thicken the broth.
10. Stir in heavy cream and freshly grated nutmeg.
11. Season with fine sea salt and freshly cracked black pepper.
12. Simmer uncovered for 5 minutes to allow flavors to meld.
13. Remove from heat and stir in fresh chives.
14. Ladle into warmed bowls and serve immediately. Finished with a final flourish, this chowder presents a luxurious texture that’s simultaneously creamy and substantial. The subtle sweetness of leeks plays beautifully against the earthy potatoes, while fresh chives provide a bright, herbal finish. For an elegant presentation, garnish with crispy pancetta crumbles and a drizzle of truffle oil.
Sweet Potato and Corn Chowder
Vividly golden and brimming with autumnal warmth, this sophisticated chowder transforms humble root vegetables into an elegant culinary experience that balances creamy richness with subtle sweetness. The marriage of sweet potatoes and sweet corn creates a harmonious base, while aromatic herbs and smoky bacon lend depth to this comforting yet refined bowl. Perfect for crisp evenings, this chowder elevates classic comfort food to restaurant-quality sophistication.
Ingredients
- 4 slices thick-cut applewood-smoked bacon, diced
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and cut into ½-inch cubes
- 4 cups fresh sweet corn kernels (from approximately 6 ears)
- 4 cups rich chicken stock
- 1 cup heavy cream
- 2 tablespoons unsalted European-style butter
- 1 teaspoon fresh thyme leaves
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly cracked black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Place diced bacon in a heavy-bottomed Dutch oven over medium heat and render until crisp and golden brown, approximately 6-8 minutes.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the pot.
- Add finely diced onion to the hot bacon fat and sauté until translucent and lightly caramelized, about 5-7 minutes.
- Stir in minced garlic and cook until fragrant, precisely 60 seconds.
- Add sweet potato cubes and fresh corn kernels, tossing to coat in the aromatic base.
- Pour in rich chicken stock, ensuring vegetables are fully submerged.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover and simmer until sweet potatoes are fork-tender but not mushy, approximately 15-18 minutes.
- Using an immersion blender, partially puree about one-third of the soup to create a naturally thickened base while maintaining texture.
- Stir in heavy cream, European-style butter, fresh thyme leaves, smoked paprika, and freshly grated nutmeg.
- Season judiciously with kosher salt and freshly cracked black pepper, tasting and adjusting as needed.
- Simmer uncovered for 5 additional minutes to allow flavors to meld.
- Ladle into warmed bowls and garnish with reserved crispy bacon and fresh chives.
Zestfully creamy with delightful textural contrasts between the velvety broth and tender vegetable pieces, this chowder delivers complex layers of smoky, sweet, and herbal notes. The natural sweetness of corn and sweet potatoes shines through the rich cream base, while the crispy bacon garnish provides satisfying crunch. For an elegant presentation, serve in hollowed-out bread bowls or garnish with microgreens and a drizzle of truffle oil.
Loaded Veggie Potato Chowder
Perfectly balancing rustic comfort with refined elegance, this loaded veggie potato chowder transforms humble root vegetables into a velvety masterpiece that warms both kitchen and soul. Plump Yukon Gold potatoes provide the creamy foundation, while sweet corn kernels and tender carrots add vibrant color and natural sweetness to each luxurious spoonful.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and cut into ¼-inch dice
- 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 cups fresh corn kernels
- 1 cup sharp white cheddar cheese, freshly grated
- ¼ cup fresh chives, finely minced
- 6 slices thick-cut bacon, cooked until crisp and crumbled
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fine sea salt
Instructions
- Heat 2 tablespoons extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
- Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Stir in 3 medium carrots cut into ¼-inch dice and cook for 4 minutes until slightly softened.
- Add 2 pounds peeled Yukon Gold potatoes cut into ½-inch cubes and cook for 2 minutes, stirring to coat with oil.
- Pour in 4 cups vegetable stock and bring to a gentle boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
- Using a potato masher, gently crush about one-third of the potatoes against the pot bottom to thicken the broth.
- Stir in 1 cup heavy cream and 2 cups fresh corn kernels, then simmer uncovered for 8 minutes.
- Gradually whisk in 1 cup freshly grated sharp white cheddar cheese until fully melted and incorporated.
- Season with 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and 1 teaspoon fine sea salt.
- Ladle into warmed bowls and garnish with ¼ cup finely minced fresh chives and 6 slices crumbled crisp bacon.
Just beyond its creamy surface lies a symphony of textures—tender potato chunks, crisp bacon, and sweet corn bursts—all harmonized by the rich, smoky depth of paprika and sharp cheddar. Juxtaposing rustic heartiness with elegant refinement, this chowder shines when served in hollowed sourdough boules or accompanied by crusty artisanal bread for dipping.
Herbed Potato Chowder with Thyme
Heralding the arrival of autumn’s crisp embrace, this Herbed Potato Chowder with Thyme offers profound comfort in every spoonful. Its velvety texture and aromatic herb infusion transform humble ingredients into an elegant centerpiece. Perfect for chilly evenings, this chowder balances rustic charm with sophisticated flavor layers that will delight the palate.
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and cubed into ½-inch pieces
– 4 cups rich chicken stock
– 1 cup heavy cream
– 2 tablespoons fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh chives, finely chopped
Instructions
1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 6-8 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 60 seconds until aromatic but not browned.
4. Add cubed Yukon Gold potatoes and toss to coat in the butter-onion mixture.
5. Pour in rich chicken stock, ensuring potatoes are fully submerged.
6. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
7. Cover and simmer for 18-20 minutes until potatoes are fork-tender but not falling apart.
8. Using a potato masher, gently crush about one-third of the potatoes to naturally thicken the broth.
9. Stir in heavy cream, fresh thyme leaves, fine sea salt, and freshly cracked black pepper.
10. Simmer uncovered for 8-10 minutes until the chowder reaches a luxurious, creamy consistency.
11. Remove from heat and stir in finely chopped fresh chives.
12. Ladle into warmed bowls and serve immediately.
Buttery Yukon Gold potatoes create a naturally creamy foundation that requires minimal manipulation. The thyme’s earthy notes harmonize beautifully with the sweet onion base, while the chives provide a delicate onion finish. For an elegant presentation, garnish with crispy pancetta crumbles and a drizzle of truffle oil to elevate this comforting classic into dinner party fare.
Creamy Potato Chowder with Sausage
Fragrant and deeply comforting, this creamy potato chowder with sausage transforms humble ingredients into an elegant cold-weather masterpiece. Velvety potatoes meld with savory sausage in a rich broth that warms from the inside out. Each spoonful delivers sophisticated comfort perfect for crisp autumn evenings or cozy winter gatherings.
Ingredients
- 1 pound smoked Andouille sausage, sliced into ¼-inch coins
- 2 tablespoons clarified butter
- 1 large yellow onion, finely diced
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken stock, preferably homemade
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves
- 1 bay leaf
- ½ teaspoon freshly grated nutmeg
- Kosher salt and freshly cracked black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Heat a large Dutch oven over medium-high heat until the surface registers 350°F.
- Add sliced Andouille sausage and cook for 4-5 minutes until deeply browned and rendered, stirring occasionally to ensure even coloring.
- Transfer sausage to a plate using a slotted spoon, leaving rendered fat in the pot.
- Add clarified butter to the sausage fat and swirl to coat the bottom completely.
- Sauté diced onion and chopped celery for 6-7 minutes until translucent and fragrant but not browned.
- Add minced garlic and cook for 45 seconds until aromatic, stirring constantly to prevent burning.
- Tip: Toasting the garlic briefly unlocks its flavor without bitterness.
- Add diced potatoes, chicken stock, fresh thyme, and bay leaf to the pot.
- Bring to a boil, then reduce heat to maintain a gentle simmer at 190°F.
- Cover and cook for 18-20 minutes until potatoes are fork-tender but not mushy.
- Tip: Test potato doneness by pressing a cube against the pot side—it should yield easily.
- Remove bay leaf and discard carefully.
- Using a potato masher, gently crush about one-third of the potatoes against the pot bottom to thicken the chowder naturally.
- Stir in reserved sausage, heavy cream, and freshly grated nutmeg.
- Simmer uncovered for 8-10 minutes until the chowder coats the back of a spoon.
- Season with kosher salt and freshly cracked black pepper to achieve balanced seasoning.
- Tip: For optimal flavor development, season in stages rather than all at once.
- Ladle into warmed bowls and garnish with chopped fresh chives.
Unbelievably luxurious in texture, this chowder achieves perfect harmony between the smoky sausage and creamy potato base. The subtle nutmeg undertone elevates the dish beyond ordinary comfort food, while the tender potato chunks provide satisfying substance. Consider serving in hollowed sourdough boules for an impressive presentation that soaks up every last drop of the velvety broth.
Potato Chowder with Crispy Onions
Radiant with autumnal warmth, this sophisticated potato chowder achieves sublime balance between creamy indulgence and textural intrigue. Crowned with ethereally crisp onions, each spoonful delivers comforting elegance perfect for transitional evenings when the air carries its first crisp bite.
Ingredients
– 3 tablespoons clarified butter, divided
– 2 large yellow onions, thinly sliced (¼-inch)
– 4 slices thick-cut applewood smoked bacon, diced
– 3 cloves garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and diced (½-inch cubes)
– 4 cups rich chicken stock
– 1 cup heavy cream
– 2 teaspoons fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly cracked black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. Heat 2 tablespoons clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add sliced onions and cook for 25 minutes, stirring occasionally, until deeply caramelized and amber-colored.
3. Transfer half the caramelized onions to a bowl and reserve for garnish.
4. Add diced bacon to the remaining onions in the pot and cook for 8 minutes until crisp and rendered.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Add diced potatoes and chicken stock, then bring to a gentle simmer.
7. Cook uncovered for 20 minutes until potatoes are fork-tender but not mushy.
8. Carefully blend half the soup using an immersion blender until slightly thickened but maintaining texture.
9. Stir in heavy cream, fresh thyme leaves, and freshly grated nutmeg.
10. Season with kosher salt and freshly cracked black pepper, then simmer for 5 minutes to meld flavors.
11. Meanwhile, heat remaining 1 tablespoon clarified butter in a skillet over medium-high heat.
12. Add reserved caramelized onions and cook for 4-5 minutes until deeply browned and crisped at the edges.
13. Ladle chowder into warmed bowls and garnish with crispy onions and chopped fresh chives.
Buttery Yukon Gold potatoes create a velvety foundation that contrasts beautifully with the shattering crispness of the onion garnish. The subtle sweetness from proper caramelization plays against the smoky bacon undertones, while fresh thyme provides aromatic lift. For an elegant presentation, serve in shallow bowls with crusty artisanal bread for dipping into the luxurious cream base.
Potato Chowder with Spinach and Parmesan
Perfectly balancing rustic comfort with refined elegance, this potato chowder with spinach and Parmesan offers a velvety, sophisticated take on classic soup. Plump Yukon Gold potatoes provide a buttery foundation, while fresh spinach and aged Parmesan create layers of earthy complexity. Each spoonful delivers creamy indulgence with just enough texture to keep the palate engaged.
Ingredients
- 2 tablespoons European-style unsalted butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 4 cups rich chicken stock
- 1 cup heavy cream
- 4 cups fresh spinach leaves, stems removed
- ¾ cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Melt European-style unsalted butter in a heavy-bottomed Dutch oven over medium heat until it foams and subsides.
- Add finely diced yellow onion and sauté for 6-8 minutes until translucent and fragrant, stirring frequently with a wooden spoon.
- Stir in minced garlic and cook for exactly 60 seconds until aromatic but not browned.
- Add peeled, cubed Yukon Gold potatoes to the pot, tossing to coat in the butter-onion mixture.
- Pour in rich chicken stock, bringing the mixture to a gentle simmer over medium-high heat.
- Reduce heat to maintain a steady simmer, cover partially, and cook for 18-20 minutes until potatoes are fork-tender but not falling apart.
- Using a potato masher, gently crush about one-third of the potatoes against the pot’s side to thicken the base while maintaining texture.
- Pour in heavy cream and stir continuously as it incorporates into the simmering soup.
- Add fresh spinach leaves in batches, wilting each addition completely before adding the next.
- Sprinkle in freshly grated Parmigiano-Reggiano cheese, stirring constantly until fully melted and emulsified.
- Season with fine sea salt, freshly cracked black pepper, and freshly grated nutmeg, stirring to distribute evenly.
- Ladle the chowder into warmed bowls and garnish with chopped fresh chives.
Offering a luxurious mouthfeel, the chowder’s creamy base contrasts beautifully with the tender potato cubes and wilted spinach ribbons. The Parmigiano-Reggiano provides a salty, umami depth that elevates the humble ingredients into something truly special. Consider serving in shallow bowls with crusty artisanal bread for dipping, or top with crispy pancetta crumbles for added texture contrast.
Potato Chowder with Roasted Red Peppers
There’s something profoundly comforting about a bowl of potato chowder, especially when enriched with the smoky sweetness of roasted peppers. This particular recipe elevates the humble potato into a velvety, sophisticated soup that feels both rustic and refined. It’s the perfect dish to bridge the gap between summer’s bounty and autumn’s crisp evenings.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 2 large red bell peppers
– 4 cups rich chicken stock
– 1 cup heavy cream
– 3 tablespoons unsalted butter
– ½ teaspoon smoked paprika
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly ground black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat your oven to 425°F and place the whole red bell peppers on a baking sheet.
2. Roast the peppers for 25-30 minutes, turning once halfway through, until the skins are completely blackened and blistered.
3. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.
4. Peel the blackened skins from the peppers, remove the stems and seeds, then dice the flesh into ¼-inch pieces.
5. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
6. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
8. Add the diced potatoes and cook for 2 minutes, stirring to coat them in the oil and onion mixture.
9. Pour in the chicken stock and bring to a gentle simmer, then reduce heat to maintain a low bubble.
10. Cook for 15-18 minutes until the potatoes are fork-tender but not falling apart.
11. Stir in the diced roasted peppers, heavy cream, butter, smoked paprika, and thyme leaves.
12. Simmer gently for 5 minutes to allow the flavors to meld, being careful not to let the cream boil.
13. Season with kosher salt and freshly ground black pepper, starting with 1 teaspoon salt and ¼ teaspoon pepper, then adjust as needed.
14. Ladle the chowder into bowls and garnish with fresh chives.
Each spoonful reveals the chowder’s creamy, velvety texture punctuated by tender potato cubes and the distinct smoky-sweet flavor of the roasted peppers. The subtle heat from the smoked paprika creates a beautiful depth that makes this soup feel both comforting and sophisticated. For an elegant presentation, serve it in shallow bowls with a drizzle of high-quality olive oil and crusty artisan bread for dipping.
Potato Chowder with Dill and Sour Cream
Comforting yet sophisticated, this potato chowder with dill and sour cream transforms humble ingredients into a velvety, herbaceous masterpiece. Creamy Yukon Gold potatoes form the foundation, while fresh dill and tangy sour cream create a harmonious balance of earthy and bright flavors. This elegant soup promises warmth and refinement in every spoonful.
Ingredients
- 2 tablespoons clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 4 cups high-quality chicken stock
- 1 cup heavy cream
- ½ cup full-fat sour cream
- ¼ cup fresh dill, finely chopped
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground white pepper
Instructions
- Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
- Sauté finely diced yellow onion for 6-8 minutes until translucent and fragrant.
- Add minced garlic and cook for 1 minute until aromatic but not browned.
- Stir in cubed Yukon Gold potatoes, ensuring each piece is coated with the butter mixture.
- Pour in chicken stock and bring to a gentle simmer over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
- Using a potato masher, partially mash the potatoes to create a chunky-thick consistency.
- Stir in heavy cream and simmer uncovered for 5 minutes to allow flavors to meld.
- Remove from heat and whisk in sour cream until fully incorporated.
- Fold in fresh dill, sea salt, and white pepper just before serving.
Notably creamy with tender potato pieces throughout, this chowder offers a luxurious mouthfeel complemented by the fresh, grassy notes of dill. Serve it in warmed bowls garnished with extra dill sprigs and a drizzle of olive oil for an elegant presentation, or pair with crusty artisan bread for a complete comforting meal.
Summary
Zesty, comforting, and endlessly versatile—these creamy potato chowder recipes are your ticket to cozy nights in. Whether you’re craving classic flavors or something new, there’s a bowl here to warm your soul. Try one (or a few!), leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the comfort!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
