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Cheesy Potato Chowder

This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10-12 servings (3 quarts)


  • 8 to 12 medium potatoes, peeled and cubed
  • 3 carrots, diced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 pound process cheese (Velveeta), cubed
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon, cooked and crumbled, divided
  • 3 cups milk


  • In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.
Nutrition Facts
1 cup: 347 calories, 15g fat (8g saturated fat), 46mg cholesterol, 1283mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 20g protein.

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Average Rating:
  • suzqt1969
    Oct 3, 2014

    This is the best soup we have ever had! I do add more bacon.

  • sjmdam
    Sep 17, 2013

    this soup is pretty quick and easy taste great we make it all the time when it gets cold out

  • darlenethompson
    Nov 22, 2011

    No comment left

  • roxannelorae
    Feb 16, 2010

    No comment left

  • Pompilia
    Nov 11, 2007

    No comment left