Creamy Potato Chowder
Creamy Potato Chowder is perfect for chilly evenings or when you're craving a hearty meal. This soup combines tender chunks of potato with a velvety, flavorful broth that's sure to warm you from the inside out. The beauty of this dish lies in its simplicity and versatility – it's easy enough for weeknight dinners but impressive enough for gatherings with friends and family.
Equipment
- Slow cooker
Ingredients
- 8 cups diced potatoes
- 3 cans each chicken broth
- 1 can condensed cream of chicken soup, undiluted
- 1/3 cup chopped onion
- 1/4 tsp pepper
- 1 package cream cheese, cubed and softened
- 1/2 pound sliced bacon cooked and crumbled, optional
- minced chives optional
Instructions
- In a 5-quart slow cooker, combine the diced potatoes, chicken broth, cream of chicken soup, chopped onion, and pepper. Cover and cook on low for 8 to 10 hours or until the potatoes are fork-tender.
- Add the cream cheese, gently stirring until everything is blended and well combined.
- Before serving, top each bowl of chowder with crispy bacon bits and chives, if desired.
Notes
- Store leftover potato chowder in sealed containers in the refrigerator.
- Label containers with the date if freezing for future use.
- Refrigerated potato chowder lasts up to 5 days.
- Frozen potato chowder remains good for up to 3 months.
- To reheat, warm the chowder over medium heat. Bring to a slow simmer while stirring constantly. Avoid boiling to prevent the separation of high-fat ingredients. Heat until thoroughly warmed through. Add fresh garnishes before serving the reheated chowder.
Nutrition
Serving: 1cup (calculated without bacon)Calories: 179kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 690mgFiber: 2gSugar: 2g
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