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
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.
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!
- Slow Cooker Chicken Cordon Bleu Pasta from Cheese Curd In Paradise
- Slow Cooker Baked Potatoes from Jen Around the World
- Dutch Oven or Slow Cooker BBQ Ribs from Art of Natural Living
- Slow Cooker Rajma from Magical Ingredients
- Slow Cooker Chicken Tacos from Kathryn’s Kitchen Blog
- Easy Crock Pot Breakfast Casserole from Devour Dinner
- Slow Cooker Sloppy Joes from Blogghetti
- Slow Cooker French Dip Sandwich with Au Jus from The Spiffy Cookie
- Cream Cheese and Potato Chowder from Palatable Pastime
- Teriyaki Ribs from A Day in the Life on the Farm
- Olive Garden Crock Pot Chicken from The Fresh Cooky
- Slow Cooker Italian Sunday Gravy from Karen’s Kitchen Stories
- Crockpot Cheddar Broccoli Soup from Life Love and Good Food
- Slow Cooker Spaghetti from Our Good Life
Cream Cheese and Potato Chowder
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Cream Cheese and Potato Chowder
Cream Cheese and Potato Chowder
Equipment
- 1 Crock Pot or Slow Cooker
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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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.
This was such a delicious and comforting soup!
Thank you! Glad you enjoyed.