Crock Pot Potato Chowder Soup

October 25, 2013

I’ve been waiting on this so-called Fall weather to arrive. Since it’s sloooowly getting here, now I can say it’s time for soup! I’m not sure about you, but I’ve never been a big fan of eating hot soup in the 100 degree Mississippi weather.

Since I’m a working Mom, I love a good crock pot recipe. My sweet Sis-in-Law had us over for dinner one night years ago. She fed us potato soup and sausage balls. I thought, “There is no way I will ever get full on this soup.” But I did!

Crock Pot with Liners

While I love a good taco soup (less beans, more meat as my hubby says!), the potato soup is my go to recipe! When I have bunco at my house, I usually do a pot full of potato soup, let it cook all day, then add the garnish just before everyone arrives. It works well when you don’t have a ton of time to slave in the kitchen.

Potato Soup beginning

It’s so easy. Just make sure you have all the ingredients! You can make it up the night before, stick it in the fridge, and get it out in the morning before you rush out the door. Let it cook all day and it will feed you and your family for days.

Potato Soup Ingredients

8 cups dice potatoes (or large Southern Style Hash Browns)
1/3 cup chopped onion
3 (14 and ½ ounces) cans of chicken broth
1 can condensed cream of chicken
¼ teaspoon Pepper
1 8 ounce package of cream cheese
½ pound sliced bacon, cooked and crumbled (or bacon bits)

In 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, cheese, or whatever you like.

I usually leave out the onion and add my cream cheese earlier so it will melt and not be big clumps. I’m sure you can leave that out too, if you’d like.

If you are lucky, it will look like this when you are done! Almost gone!

Potato Soup ending

This soup goes well with sausage balls or muffins.


Head ShotErin has been married to her high school sweetheart for 11 years and is the mother of 2 daughters, ages 6 and 2. She loves the Lord, her family, and her MSU Bulldogs. She works in Marketing and sleeps very little. She started her love of writing in the 10th grade. Her blog, Keeping it Real, is about keeping things real and not just all that fluff, although there is some of that sprinkled in there!

the Ferrell boys mom October 25, 2013 at 9:27 am

Hey! This is one of my favorite soups too! In the picture of the ingredients, you have two cans of cream of potato soup. Do you put that in your recipe as well? It’s not listed in the ingredients list. Just wondering. I’m thinking about making this soup this weekend.

Erin October 26, 2013 at 1:44 pm

No, I just used one can of cream of potato. I’m not sure why I pulled down 2 cans of it. I noticed it before I cooked it! I’ve always thrown 1 can in and I’m not sure why because it’s not on the recipe!

It’s a perfect weekend for soup! Enjoy! Make sure to stir it every half hour or so, if you add the cream cheese at the beginning. That way it will melt faster. When I made this last weekend, I did it on high for 4 hours because I was in a hurry and it worked just fine!

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