The Proper Job Loaded Tater Tot Chowder

The Proper Job Loaded Tater Tot Chowder

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• Tbsp unsalted butter
• large yellow onion, diced
• stalks celery, diced
• cloves garlic, minced
• /4 cup all-purpose flour
• lbs Russet potatoes, peeled and diced
• cups chicken or vegetable broth
• cups whole or 2% milk
• /2 tsp dried thyme
• Salt and black pepper to taste
• strips bacon, cooked and crumbled
• 1/2 cups sharp cheddar cheese, shredded
• oz cream cheese, softened (optional)
• lb frozen tater tots
• /4 cup fresh chives or spring onion greens, chopped

Instructions:

• Preheat oven according to tater tot package directions (usually 425°F/220°C). Spread tots on a baking sheet and bake until deeply golden brown and very crispy (approx. 20-25 minutes). Set aside.
• In a large Dutch oven, cook the bacon until crispy. Remove bacon with a slotted spoon, reserving the fat. Add butter to the fat mixture if needed. Sauté onion and celery in the fat mixture until softened (about 5-7 minutes).
• Add garlic and cook for 1 minute until fragrant. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
• Gradually whisk in the broth until smooth. Add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until potatoes are fork-tender (about 15-20 minutes).
• Remove the pot from heat. Use a potato masher for a rustic texture, or an immersion blender, blending about two-thirds of the soup to desired consistency.
• Return the pot to low heat. Stir in the milk, softened cream cheese (if using), and shredded cheddar cheese until fully melted and smooth. Stir in most of the crumbled bacon. Taste and adjust seasoning.
• Ladle the hot soup into bowls. Top generously with the reserved crispy tater tots, extra cheese, remaining bacon crumbles, and fresh chives immediately before serving.

Nutrition Facts

Calories	1205 kcal
Protein	24.5 g
Fat	42.8 g
Carbs	60.3 g
Fiber	17.6 g
Sodium	701 mg

Recipe Info

Category	Soup
Cuisine	American

Right then, let's get this show on the road! "Tater Soup"—that sounds wonderfully comforting, doesn't it? It immediately brings to mind a hearty, stick-to-your-ribs kind of meal, perfect for when the weather’s a bit grim, or you just fancy a proper bowl of nostalgia.

We’re going to take that humble potato and turn it into something truly special.

Kicking Off This Cosy Kitchen Adventure

Honestly, nothing beats the smell of bacon fat sizzling, followed by onions and celery softening up. It’s the smell of British autumn evenings, isn't it? That aroma alone is half the battle won. This Tater Soup isn't just food; it's instant mood-boosting therapy in a bowl.

Tackling Your Top Three Worries About Tater Tot Soup

I know what you’re thinking because I’ve been there. Does it get gloopy? Are the tots going to be soggy? Can I even make this without turning it into wallpaper paste? Fear not, chuck. This tater soup recipe sorts those issues right out. We promise perfectly crisp tots added last, a creamy, non-gluey base, and no complicated blending needed if you don't want it.

Why This Recipe Beats a Quick Google Search

Loads of recipes online rush the start or suggest dumping frozen tots straight into the bubbling broth—madness! That gives you sad, soggy potato mush. We take the time to build a proper flavour foundation. Plus, we’re focusing hard on that texture contrast—the whole point of a good potato soup with tater tots is the crunch you get against the creamy base.

Crafting A Proper Hearty Tater Soup

First things first, we need to set the scene. We're using bacon drippings for depth; if you skip this, your hearty tater soup will miss a key layer of flavour. Dice everything evenly—that’s just good manners in the kitchen, really. Once the veg is soft, we make a quick roux with flour and fat to thicken things gently.

Achieving That "Loaded Baked Potato" Vibe

The secret weapon for that ridiculously creamy mouthfeel? A bit of cream cheese stirred in right at the end, melting seamlessly with sharp cheddar. I learned years ago not to boil cheese vigorously; it splits faster than a bad bargain! Take it off the direct heat, stir gently, and watch the magic happen. This transforms a standard potato broth into real comfort food soup recipes .

The Golden Rule for Topping Your Comfort Food Soup Recipes

Remember this: if you want your toppings to shine, they must stay separate until serving. Bake those tots until they are practically little golden nuggets of joy. Ladle your hot soup, then pile those crispy babies on top—along with extra cheese and chives. That satisfying crunch when you bite into the easy tater tot soup is what makes this dish a winner. Serve immediately, perhaps with a decent slice of crusty bread for dipping.

Related Recipes Worth Trying

• Easy Potato Soup in a Crock Pot My Familys Secret — Craving creamy comfort This easy potato soup in a crock pot is foolproof Toss in the ingredients set it and forget it A simple familyfriendly recipe with...
• Creamy Potato Cheese Soup The BEST Comfort Food — This creamy potato cheese soup recipe is proper comfort food Easy to make with cheddar its the best potato cheese soup for chilly evenings Get the recipe
• Hearty Ground Beef Vegetable Soup A Family Comfort Food — Need proper comfort food This Ground Beef Vegetable Soup is packed with flavour and goodness Easy to make even the fussy eaters will love it Get the recipe now

Right then, let’s get this show on the road! This Tater Soup sounds wonderfully comforting, doesn't it? It immediately brings to mind a hearty, stick-to-your-ribs kind of meal, perfect for when the weather’s a bit grim, or you just fancy a proper bowl of nostalgia. We’re going to take that humble potato and turn it into something truly special.

This is the blueprint for what I call the "Proper Job" Loaded Tater Tot Chowder . Forget those watery, sad versions you might have encountered. This is a rich, creamy, deeply savoury potato soup, fortified with bacon and sharp cheddar, mimicking all the best bits of a fully loaded baked potato. The genius here is baking the tater tots separately until they are gloriously crisp—because soggy tots are a tragedy, plain and simple. This is definitely one of the comfort food soup recipes you’ll want to bookmark.

Core Shopping List

When you’re grabbing your bits, think quality, especially on the cheese. For the cheddar, aim for sharp —none of that mild stuff that tastes of plastic. You’ll need 2 lbs (900g) of Russet potatoes. They break down nicely for texture. Butter should be unsalted ( 4 Tbsp or 56g ). For the broth, 4 cups (950ml) of low-sodium chicken broth is best; this gives you control over the final saltiness. And of course, the star: a standard 1 lb (450g) bag of frozen tater tots. Don't overthink the tots; any decent brand will do for that crucial crunch.

Flavor Architecture Explained

This soup builds flavour in layers, much like putting on a good set of thermal underwear when it’s brass monkeys outside. The aromatics—onion and celery—sautéed in bacon fat, create our base flavour. The flour ( 1/4 cup or 30g ) mixed with that fat creates a roux; this is vital for thickness. For that deep savoury note, we lean on dried thyme ( 1/2 tsp ) and the bacon itself. If you don't eat bacon, don't sweat it; use good quality olive oil, and then throw in 1/2 tsp of smoked paprika when you add the flour to mimic that smoky depth. It’s a cracking substitution.

Essential Kitchen Gear and Prep Hacks

You’ll need a good, big stockpot or Dutch oven for this tater soup recipe . A potato masher is brilliant if you like a rustic texture, but if you fancy silky smooth, an immersion blender saves washing up later. My top tip for making this a swift process (especially when aiming for an easy tater tot soup ) is the mise en place . Get everything chopped and measured before you even think about turning on the hob. Dice your onion and celery finely so they melt into the base within 5- 7 minutes . Also, pre-shred your cheese; buying it pre-shredded often means it has anti-caking agents that stop it melting beautifully. Trust me on this one—shredding your own cheese is the secret to a velvety finish on any hearty tater soup .

Serving Up That Perfect Bowl

Ladle that gorgeous, creamy base into bowls. Now for the moment of truth: the topping! Those tots must be baked separately at 425° F ( 220° C) until they are dark gold and properly crunchy ( 20- 25 minutes ). Sprinkle them on last. If you are making this ahead, store the soup and the tots separately. Reheat the soup, and bake the tots fresh before serving. That contrast is what makes this better than any standard potato soup with tater tots you’ve had before. A final scattering of chives, and Bob’s your uncle—dinner is sorted!

Right then, let's get this show on the road! "Tater Soup"—that sounds wonderfully comforting, doesn't it? It immediately brings to mind a hearty, stick-to-your-ribs kind of meal, perfect for when the weather’s a bit grim, or you just fancy a proper bowl of nostalgia. We’re going to take that humble potato and turn it into something truly special. This is my blueprint for the best tater soup you’ll ever have.

Before You Cook

Before you even think about turning the hob on, get your ducks in a row. This is key, trust me. I learned the hard way that rushing the prep turns a five-star meal into a three-star muck-up. Lay everything out—your onions diced, your garlic minced, your cheese grated. If you're using bacon, get that cooked and crumbled first . Remember, the tater tots need a good 20 to 25 minutes in the oven. Don't leave them chilling until the soup is done, or they'll be floppy when you serve. We want crunch, not collapse! The main pitfall here is blandness, so make sure you season as you go, especially when building that roux base.

Guided Cooking Sequence

This is how we turn humble veg into a proper feast. We're making a tater tot soup recipe that earns its stripes.

1. First up, get those tater tots baking. Preheat your oven to 425° F ( 220° C) . Spread them out—no overcrowding the tray, they need space to crisp up nicely. They take about 20- 25 minutes .

2. While those are sizzling, melt your butter in a big, sturdy pot. Toss in your onion and celery. Get them soft, about 5- 7 minutes. You’ll smell that lovely sweet aroma when they’re ready. Add the garlic last; it only needs about a minute before it burns, and nobody likes bitter garlic.

3. Time for the thickening agent. Whisk in the flour for a good minute or two. This step cooks out the raw taste—it forms the roux. Then, slowly drizzle in the broth while whisking madly. If you pour it all in at once, you’ll end up with lumps, and that's just poor form.

4. Once the broth is smooth, throw in your diced potatoes, thyme, and initial salt and pepper. Bring it up to a boil, then drop it down to a gentle simmer, lid on, for about 15- 20 minutes . They need to be completely fork-tender. I learned a valuable lesson here: always test a piece right in the middle of the pot.

5. Now for the creamy bit. Take it off the direct heat. If you like it smooth, use a stick blender. If you prefer texture—and I do for this hearty tater soup —just use a good old-fashioned potato masher. Mash about two-thirds of the potatoes against the side of the pot.

6. Stir in the milk, cream cheese, and most of that glorious sharp cheddar until it melts into a silky sauce. Keep it on low heat—never boiling once the dairy is in, or it’ll split quicker than a cheap umbrella in a gale. Stir in most of that cooked bacon too. Taste it now! It probably needs another pinch of salt.

Save-It Section

This easy tater tot soup actually tastes better the next day, so make a big batch! Store leftovers in an airtight container in the fridge for up to four days. The flavour settles in beautifully. When you reheat it, you might find it’s a bit thick—just add a splash of milk or broth to bring it back to the right consistency. If you added too much salt earlier, don't panic! The emergency fix is simple: stir in a few spoonfuls of plain, uncooked rice or a peeled, raw potato chunk while simmering. Let it cook for 15 minutes, then fish it out before serving. It will soak up some of that harsh salinity. Serve it up piping hot with those crisp, fresh tots on top, and you've got yourself a winner. It’s the perfect comfort food soup recipes fix.

Right then, let's get this show on the road! "Tater Soup"—that sounds wonderfully comforting, doesn't it? It immediately brings to mind a hearty, stick-to-your-ribs kind of meal, perfect for when the weather’s a bit grim, or you just fancy a proper bowl of nostalgia.

We’re going to take that humble potato and turn it into something truly special.

This is my blueprint for a cracking Tater Soup recipe. We’re aiming for that loaded-baked-potato vibe, but in a bowl. Crucially, we’re keeping those tater tots separate until the last minute. Soggy tots? Don't even talk to me about it. That’s a culinary crime.

Flavour Dynamics and Presentation Pointers

Forget those watery, sad versions you might have encountered. This is a rich, creamy, deeply savoury experience. It tastes like a proper hug from your Nan, honestly. We build flavour through a simple roux and good quality broth. My top tip here? Don't skimp on the sharpness of the cheddar. A mild cheese just gets lost in the potato richness.

For plating, it’s all about the contrast. You need that piping hot, velvety soup base, then pile those golden, oven-fresh tots right on top. Sprinkle on some crunchy bacon bits and fresh chives. It stops the dish from becoming a beige blob—we want texture! It’s miles better than that tater tot soup recipe you saw online last week that just dumped frozen tots straight into the pot. Trust me on the oven-baking trick; it transforms the whole dish.

Dietary Adaptations and Fuel Check

Now, everyone needs a bit of hearty tater soup now and then, regardless of their dietary demands. For a standard serving (about 1/6th of the batch), you’re looking at around 500 calories, decent protein from the dairy and bacon, but yes, it’s a bit rich in the fat department because that’s what makes it taste brilliant.

If you’re cutting back, swap the milk for unsweetened oat milk—it blends beautifully. Lose the bacon and use olive oil for the sauté, plus use low-fat cheese. You lose a little depth, of course, but it keeps the creamy texture. It’s naturally gluten-free if you skip the flour and use a cornstarch slurry instead. Easy peasy lemon squeezy.

Perfect Side Dish Suggestions

This potato soup with tater tots is practically a meal in itself, bless it. But if you want to make it a proper spread, keep the sides light. A simple green salad with a sharp vinaigrette cuts through the creaminess perfectly. If you’re making this ahead—and you absolutely should, it keeps well for three days in the fridge—reheat it gently on the hob, stirring often. The crunch only comes back when you add those freshly baked tots just before serving.

If you are looking for more comfort food soup recipes , this one is a winner. Give this best tater soup a go this weekend; you won't regret bringing this slice of comfort into your kitchen. Let me know how yours turns out!

If you're craving more ideas, explore Best Lentil Soup Recipe Hearty Healthy Comfort Food , Gnocchi Chicken Soup Recipe Italian Comfort Food and Cream of Potato Soup My Roasted Garlic Secret .