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Creamy Potato Chowder


  • 78 medium potatoes, cubed
  • 3 cans of Chicken Broth (14.5 oz)
  • 1 can of Cream of Chicken Soup
  • 1/41/3 cup of onion (preference)
  • 1/4 tsp black pepper
  • 8 oz cream cheese cubed (the smaller the better)
  • Bacon (optional – I use Oscar Mayer Precooked bits)
  • Chives, minced (optional)


  1. Place the potatoes, broth , soup, onion and pepper into a slow cooker (good idea to use a liner or spray before hand for easy clean up).
  2. Cover and cook for around 8 hours (the smaller the cubes of potatoes, the quicker they will cook.
  3. If you use bigger cubes, you may need to cook longer, until the potatoes are cooked through).
  4. At about 7 hours, add in the cream cheese and stir. You will want it to melt down as much as possible so as to not have large chunks. It usually takes around 1 – 1 1/2 hours for it to break down completely.
  5. Top each serving with bacon and chives (as desired). You can cook your own bacon or use the Oscar Mayer pieces like we do.
  6. Serve with homemade bread (cuz home made bread makes everything taste even better)!!!