Lemon Potato Chowder

Football from a Foodie’s Prespective
January 16, 2020
February Happenings
February 7, 2020

Cold weather calls for a delicious soup and this week we are bringing in a classic with a citrus twist from thekitchn.com! Not only is this recipe easy to follow but it also uses a lot of pantry staples. Looks like it is time to cozy up and enjoy an evening in with a big bowl of soup!

Makes 6 to 8 Servings


  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon red pepper flakes
  • Freshly ground black pepper
  • 2 medium stalks celery, diced
  • 1 medium carrot, diced
  • 4 cloves garlic, minced
  • 6 small Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 4 cups (1 quart) low-sodium chicken broth or vegetable broth
  • Finely grated zest of 1 lemon
  • 2 fresh or dried bay leaves
  • 3/4 cup half-and-half
  • 1/4 cup freshly squeezed lemon juice


  1. Melt the butter in a Dutch oven or large saucepan over medium heat. Add the onion, salt, red pepper flakes, and black pepper. Cook, stirring often, until the onion is translucent and very soft, 5 to 7 minutes. Add the celery, carrot, and garlic. Cook, stirring occasionally, 5 minutes more.

  2. Stir in the potatoes and cook 2 minutes. Add the stock, lemon zest, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.

  3. Remove the bay leaves. Purée the soup in a stand blender or with an immersion blender until it is just smooth but still has a bit of texture. Return to the pot. Stir in the half-and-half and then the lemon juice. Reheat over low heat until warm. Taste and season with salt or pepper as needed. Ladle into bowls and enjoy.