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.
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.