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
Okay this soup is yummy!! I made it a little different because I'm a vegetarian, using vegetable broth and cream of mushroom soup (i also put some vegetarian bacon on top which was so yummy). I also just put it in a pot and cooked it that way (don't have a slow cooker) it cooked in about 20 minutes and was sooo yummy!!
I make this soup also, but to make it even easier, I use a bag of frozen home fries potatoes, the ones cut in small cubes. I also chop a stalk of celery, and grate a carrot, to flavor the broth, as well as the chopped onion. Yummy!!
First, I would suggest to Nanette, try using whipped cream cheese available most anywhere block cream cheese is sold. I've made this a few ties now and have made a few modifications I like even better. For example, try substituting Cream of Mushroom Soup for Cream of Chicken. I also like adding 2 diced cloves of garlic, thickening with instant mashed potatoes and I topping each bowl with shredded cheddar cheese. I also like to keep my bottle of Louisiana Hot Sauce close by. :-)
Skip the cream cheese. Could not get It to melt even after softening in the microwave and having slow cooker on high. I tasted it before adding the cream cheese and it was delicious without it. I wish I had not added as it just left pieces through the soup which was not good.
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.