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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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  • 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!!

  • Mashpx
    Dec 22, 2019

    First, I would suggest to Nanette, try using whipped cream cheese available most anywhere block cream cheese is sold. I've made this a few ties now and have made a few modifications I like even better. For example, try substituting Cream of Mushroom Soup for Cream of Chicken. I also like adding 2 diced cloves of garlic, thickening with instant mashed potatoes and I topping each bowl with shredded cheddar cheese. I also like to keep my bottle of Louisiana Hot Sauce close by. :-)

  • Nanette
    Dec 16, 2019

    Skip the cream cheese. Could not get It to melt even after softening in the microwave and having slow cooker on high. I tasted it before adding the cream cheese and it was delicious without it. I wish I had not added as it just left pieces through the soup which was not good.

  • ltennant
    Dec 12, 2019

    I used a bag of frozen diced potatoes. Saute them until soft and then followed the recipe. Quicker but still tastes great.

  • faker
    Nov 20, 2019

    Made this as is, except I added some garlic (personal preference). After the cream cheese melted, it was still a little thin, so I added a few tablespoons of instant potato flakes and it was perfect! Topped with cheese, bacon and chives. Great on a cold evening!

  • SHOK
    Nov 10, 2019

    Fatema: There is a vegetable broth that can be used which would give the liquid you want without the chicken part. I've used it in my loaded baked potato soup which is similar to this. It doesn't change the flavor either. Check Clover Valley brand or others for the vegetable broth.