Creamy Russet Chowder

This is a revamped recipe from our Russet Recipe Rescue Contest, originally submitted by Candy Barnhart.


  • 2 tablespoons olive oil
  • ½ pound turkey bacon, diced
  • ½ cup chopped yellow onion
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 4 (5-6 ounces each) Idaho® Russet potatoes, peeled and diced
  • 3 cups finely chopped cauliflower florets
  • 4 cups chicken stock or broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-fat (1%) milk
  • 2 tablespoons crumbled blue cheese


  1. Heat olive oil in a large skillet over medium heat. Add bacon, onion and celery. Sauté, stirring occasionally, until onion is transparent, about 5 minutes. Add garlic and sauté 2 minutes longer, stirring once.
  2. Add potatoes, stir and cook 4 minutes, stirring once. Add cauliflower and chicken stock and stir to combine. Cover and simmer until potatoes are tender, about 15 minutes.
  3. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour, stirring constantly. Whisk in milk and blue cheese and bring to a simmer, stirring constantly. Cook until thickened. Pour into potato mixture and stir to combine.
  4. If desired, puree chowder using an immersion blender.
  5. Divide evenly among 8 soup bowls and serve immediately.
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Yield: 8 servings
Calories: 250
Sugar: 5g
Sodium: 500mg
Fat: 11g
Fiber: 2g
Protein: 12g
Cholesterol: 25mg

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