Potato Chowder
One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana
Ingredients
- 8 cups diced potatoes
- 3 cans (14-1/2 ounces each) chicken broth
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup chopped onion
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, cubed
- 1/2 pound sliced bacon, cooked and crumbled, optional
- Minced chives, optional
Reviews
I used a bag of frozen diced potatoes. Saute them until soft and then followed the recipe. Quicker but still tastes great.
Made this as is, except I added some garlic (personal preference). After the cream cheese melted, it was still a little thin, so I added a few tablespoons of instant potato flakes and it was perfect! Topped with cheese, bacon and chives. Great on a cold evening!
Fatema: There is a vegetable broth that can be used which would give the liquid you want without the chicken part. I've used it in my loaded baked potato soup which is similar to this. It doesn't change the flavor either. Check Clover Valley brand or others for the vegetable broth.
Any vegetarian alternative for the chicken soup?
For more flavor, add garlic. I always use White pepper when I'm with potatoes. It's a bit spicier than black pepper and adds a little kick.
It’s basically a pretty good recipe, just needed more of the seasonings.
Quick and easy recipe and tastes great! I like the idea of adding sharp cheddar - yum!
I made it per directions plus added a small can of corn. Not fan of bacon so left out. Delicious.
Just made this today with a little modification. I cooked it on high for 6 hours. Then I used a small container of merkts sharp cheddar cheese along with the cream cheese. Melted down both in the microwave till creamy. Added it to the crock, then used my immersion blender to make it nice and creamy leaving some chunks. Now I can leave it on warm till dinnertime. We can add more salt to taste individually. Great tasting and easy! BTW I used one whole box container of chicken broth. Its just what I had on hand and it seemed to be the right amount for a creamy soup. I really think using the blender made a nice creamy soup, and if you wanted it smoother, just blend it a little more.
Cream cheese would not completely melt so ended up with tiny clumps of cream cheese. If try again will bring cheese to room temp first as others recommend. Will also reduce volume of broth, maybe by as much as 1/3 to 32 oz. Taste was bland so needs tweaking.