Creamy Potato Chowder
- Author: Tracie
- Cook Time: 8 hours
- Total Time: 8 hours
- Category: Entree
- 7 – 8 medium potatoes, cubed
- 3 cans of Chicken Broth (14.5 oz)
- 1 can of Cream of Chicken Soup
- 1/4 – 1/3 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)
- 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).
- Cover and cook for around 8 hours (the smaller the cubes of potatoes, the quicker they will cook.
- If you use bigger cubes, you may need to cook longer, until the potatoes are cooked through).
- 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.
- Top each serving with bacon and chives (as desired). You can cook your own bacon or use the Oscar Mayer pieces like we do.
- Serve with homemade bread (cuz home made bread makes everything taste even better)!!!