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+ servings

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

Ingredients
  

  • 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

Instructions
 

  • 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.
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