Cream Cheese and Potato Chowder

Cream Cheese and Potato Chowder combines potatoes with block cream cheese for a flavorful version of  potato soup from your  slow cooker.
Cream Cheese and Potato Chowder

Cream Cheese and Potato Chowder

By Sue  Lau | Palatable Pastime

Cream Cheese and Potato Chowder is my  recipe of the day  for the blogging event Slow Cooker Week. We will be posting slow cooker and crock pot recipes all week  long to honor National Slow Cooker Month.

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I was happy to share this recipe which is my cheesed up version of  potato  soup. Using potatoes in soup is one of  my favorite things. It keeps the costs down and  offers a more substantial  food,  hearty enough  to make a nice supper.

I often use seafood in my  chowders,  so it was a refreshing change to do this pretty much vegetarian (if you use vegetable broth). I  will  use either type broth depending on what I have.

This chowder makes an excellent side for any type sandwich. Or you could make it a soup & salad meal for a change of pace.

Cream Cheese and Potato Chowder

Welcome to our #NationalSlowCookerMonth Celebration! 

January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!


Cream Cheese and Potato Chowder

Cream Cheese and Potato Chowder

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Cream Cheese and Potato Chowder

Cream Cheese and Potato Chowder

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Course Soup
Cuisine American
Servings 8
Calories 258 kcal


  • 1 Crock Pot or Slow Cooker


  • 3 pounds russet potatoes (peeled and diced)
  • 6 cups chicken broth or vegetable broth
  • 1 teaspoon black pepper
  • 1 tablespoon parsley flakes
  • 1-1/2 tablespoons dried celery flakes
  • 1 tablespoon dried chives
  • 1 teaspoon dried thyme
  • 8 ounces cream cheese (diced and at room temperature)
  • 1/4 cup cornstarch


  • Place all ingredients into crock pot except cream cheese and cornstarch and stir.
  • Cover and cook on high for 5 hours.
  • Stir in the cornstarch and cream cheese and cook for about another half hour, until chowder is thickened and cheese melted in.


From the kitchen of


Calories: 258kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 748mgPotassium: 907mgFiber: 2gSugar: 2gVitamin A: 416IUVitamin C: 23mgCalcium: 68mgIron: 2mg
Keyword slow cooker recipes
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Cream Cheese and Potato Chowder

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4 responses

  1. Can this be made with frozen hash browns? This would really be a “dump and go” crockpot meal if you would skip peeling the potatoes.

    • I think the diced type of hash browns would work-IF- those were thawed first. And make adjustments with the thickener if needed (thinning with milk or adding more starch) in case it changes that.

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