Description
Creamy potato chowder made in the slow cooker with russet potatoes, cheddar cheese, garlic, and heavy cream for the ultimate comfort food dinner.
Ingredients
2 1/2 pounds russet potatoes, peeled or unpeeled, cut into 2-inch pieces
1 small onion, chopped
2 cups chicken broth
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
Instructions
1. Add the potatoes, onion, chicken broth, garlic, salt, and black pepper to a slow cooker.
2. Cover and cook on high for 4 hours, or on low for 6 to 8 hours, until the potatoes are very tender.
3. Stir in the cream cheese, cheddar cheese, and heavy cream. Mash the potatoes for a slightly chunky soup, or blend until smooth with an immersion blender.
4. Taste and adjust the seasoning if needed. Serve warm with your favorite toppings, such as extra cheese, green onions, or sour cream.
Notes
For a thicker chowder, mash more of the potatoes before serving.
Add extra broth if the soup becomes too thick after refrigeration.
Sharp cheddar creates a bolder cheese flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American