Two Potato Chowder

My step mom made this soup for us last year when we were visiting. It’s very tasty and filling. And, it’s easy to whip up! Don’t forget the shredded cheese and bacon to sprinkle on top of the soup when you serve it. This will warm you up to the core on these cold and nasty days we’ve been having!

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Two Potato Chowder

Yield: 6-8


1 Tbsp butter
1 onion chopped
1 celery stalk, thinly sliced
1 garlic clove, minced
2 medium pototoes, cut into 1/2 inch cubes
2 small sweet potatoes, peeled, cut into 1/2 inch cubes
1 (14 1/2 oz) can vegetable or chicken broth
2 c milk
3 Tbsp flour
1/2 tsp salt
Dash ground cayenne
sliced green onions
cheddar cheese
crumbled bacon


Melt butter in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add white potatoes, sweet potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender.

In medium bowl combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt and cayenne until well mixed. Stir into soup; cook over medium heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly.

To serve, ladle soup into 4 individual soup bowls. Sprinkle each with green onions, cheeese and bacon.

Recipe from my Step Mom

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15 Responses to “Ina Garten’s Mustard Roasted Potatoes”

  1. #
    yumventures — March 5, 2010 at 1:51 pm

    I love roast potatoes, and the addition of mustard sounds amazing! I would probably throw some garlic cloves in there too — nothing better than roast garlic!

  2. #
    Pam — March 5, 2010 at 2:15 pm

    Wow! Does this ever sound and look delicious! Ummmmm! Love roast potatoes and mustard both and I can only imagine how excellent this dish is! I will be trying this! Thanks!

  3. #
    Katie — March 5, 2010 at 2:35 pm

    The color on those potatoes is just AMAZING! Looks fabulous!

  4. #
    Lauren — March 5, 2010 at 3:20 pm

    Roasted potatoes are a go-to winter side dish for me, and I’m always looking for a new recipe. This one is a keeper!

  5. #
    nutmegnanny — March 5, 2010 at 4:34 pm

    These look delicious! I bet the mustard adds a lot of delicious flavor…yum!

  6. #
    Kerstin — March 5, 2010 at 6:28 pm

    Mmm, these look great! I love roasted potatoes and make a similar version with horseradish mustard and lemon juice and they are so good. Such an easy recipe and a huge crowd pleaser!

  7. #
    Xiaolu — March 6, 2010 at 3:34 am

    There’s a similar recipe on Epicurious that also uses lemon juice and zest. Addictive!

  8. #
    Rene´s Bare Essentials — March 6, 2010 at 8:54 am

    I love ina gartens recipes! Ive made this one before it was amazing!

  9. #
    Krista B. — March 6, 2010 at 11:44 pm

    These look fabulous!

  10. #
    oneordinaryday — March 7, 2010 at 11:50 am

    I’ve never been disappointed by an Ina Garten recipe and this one looks wonderfully delicious too.

  11. #
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  13. #
    Brianna — August 14, 2014 at 10:00 am

    This may seem completely unimportant (or relevant) but is there any reason the onions didn’t make it to the final plate (picture)? Or maybe I’m just blind…

    • beantownbaker — September 2nd, 2014 @ 7:30 pm

      Great question! I think I just chopped them really small when I made them that time… Who knows, maybe I omitted them. I’ve made this recipe so many times and the onions are great, but sometimes I don’t have any on hand.

  14. #
    Lynn Bell — June 17, 2015 at 3:32 pm

    What did you serve with the potatoes and onions? I have only one oven so can’t roast at different temps at the same time!

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