Basin Potato Chowder

It’s the potatoes that make this soup so delicious. All of our potatoes come from Washington and Oregon, right next to our home base. This allows us to make small orders and ensure we’re using the newest crop.

$5.59$7.69

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You will need:

  • 8 oz.Half and Half, Evaporated Milk or Milk Substitute
  • 4 strips Bacon (optional)

Package Includes:

  • Potato and spice mixture

Directions:

Stovetop Directions
1. In a saucepan, cook bacon or sausage; drain fat.
2. Add 3 C. water and potatoes to meat, bring to a boil while stirring, cover and reduce to simmer.
3. Cook for 20 minutes or until potatoes are soft. Stir occasionally to prevent scorching.
4. When potatoes are done, add your milk choice. Heat until warm, do not boil.
5. Top with grated cheese. Salt and pepper to taste. Serve.

Crockpot Directions:
Add 3 C. water, the entire soup mix and meat to the slow cooker. Cook on low for 2 to 6 hours. Add milk right before serving. Enjoy!

Instant Pot Directions:
Reduce water by 1/2 cup. Add water and soup mix to Instant Pot. Lock the lid and seal the valve, set to Soup Mode or High Pressure. Cook for 10 minutes, manually let the steam off. Add milk right before serving. Enjoy! 

Cashew Milk Substitute:
Using a blender, add 1-1/2 cups water and 1/2 cup raw cashews. Blend until creamy. Add 8 oz. as a milk substitute, approx. 3/4 Cups.


Cooking Variations:

Sour Cream: Add 1/4 C sour cream
Switch up the meat: Substitute bacon with ham or sausage.
Cheesy: Top with cheddar and chives
Add some wine: Add 1/4 C white wine
Veggie Overload: Add any of your favorite vegetables such as carrots, summer squash, leeks, etc.

Vegetarian: Prepare without bacon. If desired, add meat substitute.
Add any of your favorite vegetables such as carrots, summer squash, etc.

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