Slow Cooker Baked Potato Chowder is a fun and tasty way to use up a nice big bag of potatoes.  I often have a bag on hand because they are affordable, thus keeping our food costs down. The family doesn’t want to have baked potatoes every week so this chowder is a easy way to change up our meals.

You’ll need a few more ingredients than you typically do for Baked Potatoes.  I love the extra protein that the cheese cubes and cream cheese add.

This recipe is made easier with an immersion blender.  If you don’t have one, you can use a potato masher in a pinch.

Slow Cooker Baked Potato Chowder

Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins
Course Main Dish
Cuisine American
Servings 8 People


  • 3 Pounds Potatoes Russet or Idaho, scrubbed and cut in half or thirds
  • 1 Small Yellow Onion
  • 2 Cups Chicken Broth
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Minced Garlic
  • 6-7 Ounces Cheddar Cheese Cubes
  • 8 ounces Cream Cheese
  • 1 1/2 Cups Heavy Whipping Cream
  • Green Onions, chopped


  • Scrub the Potatoes and chop in half and add to the slow cooker.
  • Mince Garlic and add to slow cooker. Add Salt and Pepper.
  • Add the Chicken Broth, cover and cook on high for 4 hours.
  • Remove lid and add the cheese, cream cheese and whipping cream and allow to soften for up to 30 minutes, changing the temperature to low.
  • Use your immersion blender to pulverize the potatoes and other ingredients into a thick soup. If you do not have an immersion blender you can use a potato masher. Right before serving add the Chopped Green onions as a garnish.
Tried this recipe?Let us know how it was!

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