Hearty Baked Potato Chowder

Ingredients:

• 4 large russet potatoes, baked and cooled
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 1 cup shredded cheddar cheese (plus additional for topping)
• 1/2 cup cooked bacon, crumbled (optional)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3/4 cup diced carrots
• 1/2 cup diced celery
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Chopped green onions or chives for garnish

Instructions:

1. Prepare the Potatoes:

• Preheat your oven to 400°F (200°C). Bake the russet potatoes for about 45-60 minutes or until they are tender. Let them cool, then scoop out the insides into a bowl, leaving the skins intact.

1. Sauté Vegetables:

• In a large pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

1. Combine Ingredients:

• Add the baked potato flesh to the pot and mash it slightly with a potato masher or fork. Pour in the chicken or vegetable broth. Stir in the thyme and rosemary. Bring the mixture to a simmer.

1. Add Creaminess:

• Stir in the milk or heavy cream, and half of the shredded cheese. Let it simmer for about 10-15 minutes, allowing the flavors to combine. If the chowder is too thick, you can add more broth or milk to reach your desired consistency.

1. Season:

• Taste and season with salt and pepper as needed.

1. Serve:

• Ladle the chowder into bowls and top with the remaining cheese, cooked bacon (if using), and chopped green onions or chives.

1. Enjoy:

• Serve hot, optionally with some crusty bread on the side for a complete meal!

Tips:

• You can add additional vegetables like corn or peas for more texture and flavor.
• For a vegetarian version, simply omit the bacon and use vegetable broth.

Enjoy your hearty and comforting baked potato chowder!