Tater tot chowder is hearty and comforting. It's the perfect thing for a cold winter family dinner.
- 1 bag tater tots cooked according to package directions
- 4 medium Idaho potatoes baked, cooked, cooled, and scooped (discard skins)
- 3/4 pound bacon cut into 1" pieces
- 1 onion medium chopped
- 3 large carrots medium chopped
- 3 ribs celery medium chopped
- 1 8-ounce cream cheese softened
- ½ cup Greek yogurt or sour cream
- 4 cups vegetable broth or chicken broth
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup shredded cheddar cheese garnish
- ½ cup chopped green onions garnish
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After baking, keep half of the tater tots hot in a low oven.
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Cook the bacon pieces in a large Dutch oven over medium/high heat for 5 minutes, stirring occasionally.
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Add the chopped onion, carrot, and celery to the bacon, along with the salt and pepper. Cook for an additional 5-7 minutes, stirring occasionally.
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Reduce the heat to medium and add the softened cream cheese and Greek yogurt to the pot. Stir well to combine.
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Add half of the cooked tater tots and all of the baked potato to the pot along with the vegetable stock.
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Bring the chowder to a simmer and cook, uncovered, for 10-15 minutes to thicken. *Note - if the chowder is too thick for your liking, add a touch of water to the pot and cook accordingly.
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If desired, use a potato masher to mash some of the tater tots and baked potato into smaller (but still chunky) pieces.
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Spoon the chowder into bowls and garnish the remaining whole tater tots, green onion, and shredded cheddar cheese.
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Serve hot and enjoy!