Roasted Garlic Bacon Potato Chowder

Roasted Garlic Bacon Potato Chowder

Roasted Garlic Bacon Potato Chowder


  • 6 heads of garlic
  • 2 tablespoons olive oil
  • 5 pounds of russet potatoes (8-10 medium potatoes)
  • 1 pound bacon
  • 32 oz chicken stock
  • 1 cup heavy cream
  • 2 bay leaves
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In a glass baking dish, place garlic heads right-side up, and drizzle with olive oil.
  3. Prepare bacon, reserving 2 tablespoons of grease.
  4. Peel and quarter potatoes.
  5. Bake garlic heads for 25 minutes or until soft.
  6. Meanwhile, in a large stockpot, add the bacon grease, potatoes, chicken stock, and bay leaves.
  7. Bring to a boil, cover and simmer 20 or until potatoes are soft.
  8. Remove bay leaves.
  9. Crumble bacon into soup.
  10. Remove garlic from casing and add to soup.
  11. Mix soup well, then add cream and mix until combined.
  12. Salt and pepper to taste.
  13. Simmer for 5 more minutes.
  14. Dice chives and use for garnish.

Written by Vickie

Hi, I’m Vickie! I love to celebrate delicious food made with simple ingredients that readers can easily recreate in their own home!

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