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Slow Cooker Bacon Potato Chowder

Slow Cooker Bacon Potato Chowder

4.68 31

This hearty and flavorful soup is so easy to make...simply mix the ingredients in a slow cooker and let it do the work for you. And to make it even better, stir in Cheddar just before serving and top with a sprinkle of chives.

serves 10 people


cost per recipe: $15.74

The price is determined by the national average.

  • 4

    slices bacon, cooked and crumbled

  • 1

    large onion, chopped (about 1 cup)

  • 4

    cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

  • 4 1/3

    cups milk

  • 1/4

    teaspoon ground black pepper

  • 2

    large white potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)

  • 1/2

    cup chopped fresh chives

  • 2

    cups shredded Cheddar cheese (about 8 ounces)

view nutrition info

How to Make It

Step 1

Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.

Step 2

Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.

Step 3

Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.

Recipe Tips

  • Chef Tip: Try this beer and Cheddar twist!  Replace 1 soup can milk with 1 bottle (12 fluid ounces) beer.  Proceed as directed above.  Set out bowls of shredded cooked chicken, more crumbled cooked bacon, sour cream, chopped fresh chives, diced avocado, croutons or your favorite potato toppings and let your guests create their own perfect bowl!

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

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Ratings & Reviews

  • gt160

    July 3, 2016

    excellent choice for soup.

    everyone enjoys the chowder when i make it. the bacon adds flavor as well. do not hesitate to make it for your family supper i share my meals with others and those i share with are glad when i bring this soup

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  • Annie S.

    January 24, 2016

    Very tasty

    Great soup...simple ingredients...will definitely make again. Next time I will precook the onion and parboil the potatoes. I like bigger chunks of both and it took a lot longer to cook following the recipe.

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  • grnvle

    December 11, 2015

    Great Chowder

    This is a great recipe. When I first got this recipe it also called for 4 soup cans of milk. It also called for 2 cans of Cream of Potato Soup, 1 can of Cream of Celery Soup & 1 can of Cheddar Cheese soup. My family & friends like it better than this updated recipe. Then, of course, I added a few extras - we like 16 oz of frozen corn in it and a pinch of red pepper flakes, I use dried chopped onions & real bacon bits to hurry things along. It is wonderful. Just made a double batch for a potluck at school & there was not a drop left!

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  • DarDar

    May 22, 2015

    Very Yummy!

    I've made this for a few years now and we love it! I also use the Real Bacon bits too. Campbell's changed the amount of milk…my old recipe had 4 soup cans. I also use a lot more potatoes…probably 5-6 large. Time saver hint...I use my french fry cutter to cut the potatoes into french fries first and then cut those into small cubes. I use a crock pot liner (clean up is a cinch) and cook on low for 8-9 hours.

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  • ImagesTallahassee

    November 29, 2014

    Hearty & delicious, a snap to make

    Based on reading some prior reviews I did pre-boil my potatoes for about 10 minutes. This made a big difference, when the soup was done they were tender and fully cooked. This was really easy and a wonderful dinner on a cool day.

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