Green Mountain Potato Chowder
Submitted by stephanie22
Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis hearty New England-style potato chowder goes deeper than the usual cream-based version. Cubed potatoes, carrots, tomatoes, leeks, and celery root simmer in beef broth with thyme and bay leaf until everything is tender, then sour cream or yogurt gets blended in for richness without making it heavy.
The real showstopper is the garnish: diced pumpernickel bread fried alongside slab bacon until the bread is crisp and the bacon is dark and smoky. Those crunchy, salty bites on top of each bowl add a texture and flavor contrast that turns a good chowder into something you’ll remember.
This is one of those soups that genuinely tastes better the next day. Make it ahead if you can and reheat gently.
Kitchen Tips
- Use homemade beef stock if you have it. Store-bought works, but homemade gives the broth a richer body and deeper flavor.
- Wash the leeks thoroughly. Sand hides between the layers and gritty chowder ruins the whole pot.
- Fry the pumpernickel croutons in the bacon fat. They soak up all that smoky flavor and crisp up beautifully.
- Blend in the sour cream off the heat and keep the final simmer brief. Boiling curdles it.
Variations
- Swap celery root for parsnips for a sweeter, earthier flavor.
- Use rye bread instead of pumpernickel for a lighter crouton.
- Stir in a handful of fresh dill just before serving for a brighter, herbal finish.
Ingredients
Directions
Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper.
Return to boil, reduce heat, cover, and simmer for 30 minutes.
Meanwhile, dice the pumpernickel and the bacon.
Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp.
Set aside.
When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt.
Adjust seasonings to taste.
Simmer for another minute.
Ladle chowder into serving bowls and garnish with croutons and bacon.
The flavor improves with reheating, so make chowder in advance if possible.
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