Best Four Cheese Potato Chowder With Bacon Crumble Recipes

POTATO CHOWDER

Potato Chowder image

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

Ingredients

8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed and softened
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

Steps:

In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

POTATO-BACON CHOWDER

Potato-Bacon Chowder image

A satisfying comfort food that can be jazzed-up with the same toppings you would put on a baked potato (cheese, green onions, bacon). This is a great soup for a pot-luck, because it is universally enjoyed by kids and adults. NOTE: The original version called for Half 'N Half, but I've found that milk works just fine.

Provided by CookinDiva

Categories Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 cup onion, diced
1/2 cup celery, diced
6 cups potatoes, peeled, diced (about 2 1/2 lbs.)
32 ounces chicken broth
8 ounces light cream cheese
1/2 lb bacon, cooked, chopped
16 ounces milk
2 tablespoons parsley, fresh, chopped
salt and pepper

Steps:

Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces.
Saute onion and celery in butter about 8 minutes over low heat until softened.
Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender.
Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot).
Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk).
Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn.
Season with salt and pepper.
Serve with additional toppings (cheese, chopped green onions, bacon).

Nutrition Facts : Calories 306.9, Fat 20.3, SaturatedFat 9.5, Cholesterol 45.6, Sodium 635.5, Carbohydrate 21, Fiber 2.3, Sugar 1.8, Protein 10.5