- 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
- In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
- Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Reviews forPotato Chowder
"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."
"This was excellent!"
"This was very good. Agree with others, the cream cheese needs to at least be at room temperature to blend in. We added ham instead of bacon, garlic and more pepper."
"Very delicious and so easy to make!"
"If you are having trouble getting the cream cheese to blend without lumps you could try allowing it to soften first.."
"I made this after reading the most negative reviews, and my result was great. First, I started off on HIGH and after two hours, I added the cream cheese, which I had not only cubed, but microwaved until it was melty. I stirred it into the soup, and after about an hour, it was all incorporated perfectly--no flecks nor lumps, and it thickened the soup perfectly. I kept it on HIGH for four hours, then switched to LOW and with a potato masher, pressed down some of the now-soft potatoes. The soup was good, but bland, so I added four small cloves of fresh, minced garlic. I added a bit more pepper.The way I diced my (red organic) potatoes, 8 C = three pounds. I could see adding chopped ham (you can buy it chopped) in lieu of bacon. Chopped chives and bacon make a pretty and tasty garnish, as would cheddar shards or shreds.easy; a bit time consuming to cube the potatoes. I'd make it again, though!"
"This was OK but I like my potato soup much thicker. I even added cornstarch, tried mashing some of the potatoes and added shredded cheddar cheese to try and thicken it some and it was still to watery. It also took a lot of time to get the cream cheese to blend in. I had used the whipped cream cheese hoping it would work better but it did not. This didn't taste bad but I don't believe I'll make this recipe again. I have other potato soup recipes that I know I like better. I would definitely recommend, if you like your potato soup on the thicker side, reducing the amount of chicken broth."