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Creamy St. Patrick’s Potato Chowder with Bacon & Scallions

St. Patrick’s Potato Chowder - featured image
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A cozy, creamy potato chowder loaded with Yukon Gold potatoes, crispy bacon, and fresh scallions. This easy soup is perfect for St. Patrick’s Day or any chilly night, coming together in under 45 minutes with simple pantry staples.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth or vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf (optional)
  • 6 slices thick-cut bacon, chopped
  • 4–5 scallions (green onions), thinly sliced
  • Shredded cheddar cheese (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Peel and dice the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic. Slice the scallions and chop the bacon.
  2. Heat a medium skillet over medium heat. Add chopped bacon and cook until browned and crispy, about 8 minutes. Stir occasionally. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat.
  3. In a large Dutch oven or heavy soup pot, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute.
  4. Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes, until golden and nutty.
  5. Add diced potatoes and pour in broth. Add bay leaf, salt, and pepper. Stir well. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 15 minutes, until potatoes are fork-tender.
  6. Remove bay leaf. Using a potato masher, mash about half the potatoes in the pot for a creamy base (leave some chunks for texture). For a smoother chowder, pulse with an immersion blender briefly.
  7. Stir in milk, heavy cream, reserved bacon fat, and dried thyme. Simmer gently for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  8. Reserve a small handful of bacon and scallions for garnish. Stir the rest into the chowder. Cook for another 2 minutes, just until scallions are bright green.
  9. Ladle into bowls and top with extra bacon, scallions, shredded cheddar cheese, and parsley if desired.

Notes

For gluten-free, use a gluten-free flour blend or cornstarch. For vegetarian, skip bacon and use vegetable broth; add smoked paprika or roasted mushrooms for flavor. For dairy-free, use unsweetened almond or oat milk and coconut cream. Mash half the potatoes for best texture. Chowder thickens as it sits—add a splash of milk or broth to loosen when reheating.

Nutrition

Keywords: potato chowder, St. Patrick's Day, bacon, scallion, creamy soup, comfort food, easy soup, Irish recipes

Find it online: https://leilameals.com/creamy-st-patricks-potato-chowder-recipe-easy-bacon-and-scallion-soup/