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Cheesy Potato Chowder Recipe

This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings


  • 8 to 12 medium potatoes, peeled and cubed
  • 3 carrots, diced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 pound process American cheese, cubed
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon, cooked and crumbled, divided
  • 3 cups milk


  • 1. In a large kettle or Dutch oven, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Reserve some of the bacon for garnish; add the rest to chowder with milk. Heat through. Top individual bowls with reserved bowl. Yield: 10-12 servings (3 quarts).

Nutritional Facts

1 cup: 347 calories, 15g fat (8g saturated fat), 46mg cholesterol, 1283mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 20g protein.

Reviews for Cheesy Potato Chowder

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Reviewed Oct. 3, 2014

"This is the best soup we have ever had! I do add more bacon."

Reviewed Sep. 17, 2013

"this soup is pretty quick and easy taste great we make it all the time when it gets cold out"

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