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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
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    12 servings (3 quarts)


  • 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


  • 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.
Nutrition Facts
1 cup (calculated without bacon): 179 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein.


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Average Rating:
  • di50lem
    Feb 1, 2021

    Love this. Quick and easy. I always leave cream cheese at room temp 2 hours then cut in chunks and mash them down flat. They melt perfectly this way!

  • afoth73
    Dec 21, 2020

    This recipe is very easy to put together. I followed the recipe exactly as written but was not at all impressed. I also used whipped cream cheese and even microwaved it on low for a bit first to soften it even further and it still didn't mix in at all. I've had other potato soups that were just as easy to prepare and much more delicious and appealing to the eye. I'll stick with those. I gave it three stars for ease of preparation but the flavor was two stars for me personally. Sorry!! :(

  • Joseph
    Dec 14, 2020

    No comment left

  • misscoffeepot
    Dec 12, 2020

    So simple, I put it together in 10 min and dinner made itself. The cream cheese makes it smooth and rich. I added one diced carrot and one celery stock sliced

  • Cindy
    Nov 21, 2020

    How interesting to put cream cheese in potato soup. My crockpot must get a little hotter than most on low heat. I only had to cook the potatoes for 5 hours. The last thing you want is mussy potato soup, So watch the cook time.

  • Debglass11
    Oct 27, 2020

    I love the ease of this recipe! I substituted cream of mushroom soup for the cream of chicken (I used two cans) and since I used low-sodium chicken broth, I added kosher salt to taste and a few dashes of Worcestershire sauce at the end of cooking. I also threw in a few slices of American cheese along with the cream cheese and used a whisk to combine it. This soup is so simple to put together! We garnished ours with crumbled bacon and sharp cheddar. Everyone loved it!

  • Alicia
    Sep 5, 2020

    No comment left

  • fhquilting
    Sep 4, 2020

    This is so good!! I added a TBsp of Worcestershire sauce, increased the onion a bit, added shredded carrots and diced red bell pepper. Yummy!

  • Caitlin
    Mar 15, 2020

    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!!

  • LSWitz50
    Jan 26, 2020

    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!!