Slow Cooker Potato Chowder

Serve this potato chowder soup with a crusty roll and green salad and call it dinner.

Makes A Great Dinner

Well, after a short spell of spring-like weather, we’re back to cold and snow here.

With weather like that, my thoughts turn to a hearty and filling soup for dinner. This potato chowder surely fills the bill.

Serve it with a nice green salad and a hunk of homemade bread (since we all seem to be doing that now that we’ve been told to stay home and supplies are limited) and it’s pure comfort food.

It’s also good-for-the-soul food and a good way to use what you have on hand.

Fast Or Slow

The beauty of this soup recipe is that it can be done low and slow or in a jiffy on the stovetop.

The stovetop method is great for when you’ve been busy or totally forgot to plan something for dinner. Frankly with a lot of us, our minds have been other places lately with this health crisis. Thankfully, it’s a dinner that can be made quickly.

You also could be taking this time away from your job to take care of chores you’ve been putting off. Cleaning the house is usually the first thing. Well, you’re covered there too. You can just throw all of this in the slow cooker then set it and forget it and be off doing your chores.

Cream Cheese

I love cream cheese so I always have several bricks on hand. If you don’t–and for many reasons, don’t go running to the store to buy it–you can substitute other things here.

Do you have Greek yogurt? Use that. It’ll alter the taste a bit because it’s tangier than cream cheese, but it will work. Milk is good too in a pinch, as is evaporated milk. Cream is even better.

But guess what? It’s pretty darned good without it!

The Recipe

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Slow Cooker Potato Chowder

Whether you use your slow cooker or make it on the stovetop, this soup is awesome

Prep Time10 minutes mins

Cook Time8 hours hrs

Course: Dinner, Main, Slow Cooker, Soup

Cuisine: American

Keyword: cream soups for crock pot, potato chowder recipe, slow cooker potato soup

Servings: 8

Calories: 267kcal

Author: Judith Hannemann

Ingredients

• 2 lbs red or Yukon gold potatoes peeled and cubed
• 6 cups chicken stock
• 1 can cream of chicken soup can size 10.5 oz/310 ml
• 1 tbs fresh thyme
• 1 small onion chopped
• salt & pepper to taste
• 8 oz cream cheese cubed
• 1/2 cup crisp bacon diced

US Customary - Metric

Instructions

SLOW COOKER:

• Place the potatoes, stock, soup, thyme and onion in the slow cooker. Cover and cook for about 8 hours, or until potatoes are tender. Add salt and pepper to taste.
• Add the cream cheese and stir until melted and blended. Serve topped with the diced bacon.

STOVETOP:

• Follow the slow cooker instructions, except cook the potatoes, stock, etc., over a medium heat in a dutch oven until potatoes are tender. Add the cream cheese and stir until blended.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 483mg | Potassium: 757mg | Fiber: 3g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 4mg

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