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. This dish is perfect for a cozy dinner or a hearty lunch, especially during the colder months.
Ingredients for Potato Chowder
- 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 and softened
- 1/2 pound sliced bacon, cooked and crumbled, optional
- Minced chives, optional
Directions
In a 5-qt. slow cooker, combine the first 5 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. This creamy, flavorful chowder is sure to become a family favorite. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and satisfying soup. Serve it with a side of crusty bread for a complete meal.
