Cheese Potato Chowder

This potato chowder comes together in 30 minutes and uses instant potato flakes as its thickener, which is honestly kind of genius. The flakes dissolve into the milk and broth to create a thick, creamy base in under a minute, no peeling or boiling potatoes required.

The two-cheese combination is what sets this apart. Sharp cheddar melts into the soup for that familiar richness, while crumbled blue cheese adds a tangy, funky edge that keeps the flavor interesting. Reserving a tablespoon of each to sprinkle on top gives you a hit of sharper, unmixed cheese flavor in every spoonful.

Sauteed onion and green bell pepper give the chowder some texture and a slight sweetness that balances the strong cheeses.

Chef Tips

• Stir the potato flakes in gradually and don’t add too many. The chowder thickens fast and you can always add more, but you can’t thin it without diluting the flavor.
• Heat the cheese in gently over low heat. High heat makes cheese grainy and oily.
• Use sharp or extra-sharp cheddar. Mild cheddar melts nicely but barely contributes flavor.
• If blue cheese is too strong for your taste, start with less and add to your preference.

Variations

• Stir in crumbled cooked bacon for a loaded baked potato chowder.
• Swap blue cheese for smoked Gouda for a milder, smokier version.
• Add a diced baked potato on top for extra texture and a more substantial bowl.