Because every day is Soup-er: Potato Chowder

Today’s soup was planned for Sunday. Christian went to the grocery store for breakfast stuff before any of us were really awake. After breakfast, he went back to the grocery store to get soup ingredients because I had just decided what to make. I sent him with a list and off he went. When Chet napped, I pulled out the crock pot ready to prepare soup. As I went to cut potatoes, I realized we didn’t have potatoes. I never put it on the list. There was no way I was asking him to go back to the store (and in my defense, I was up to my elbows in house projects).

So Sunday’s soup was cooked today after I went to the grocery store. I am certain there is probably a more healthy, less packaged version of this soup floating around on the internet, but we are a normal busy house hold. I don’t always have time to make everything from scratch. This recipe is a nice go-to recipe when I know my day is going to be busy.

Crock pot Potato Chowder

8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives

1. Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
2. Cover and cook on low 8-10 hours or until potatoes are tender.
3. Add cream cheese and blend.
4. Top with bacon and chives before serving.

As I prepared the recipe, I wasn’t sure if I should level the potato peels on or not. Out of pure laziness, I did not peel them. It worked out great. I used my immersion blender to blend the soup in my crock pot. I found that the soup need to sit on warm for about 30 minutes after I blended it so that it could thicken to the right consistency.

We topped our soup with bacon and chives as recommended. We also added cheese and steamed broccoli. We also enjoyed corn bread on the side.

It was the perfect dinner in the middle of a busy week.