Imagine coming home on a crisp, chilly evening to the warmth of your home filled with the comforting aroma of Potato Chowder that has been slowly bubbling away in the slow cooker. Originally from the maritime provinces on the East Coast, potato chowder is a thick and hearty soup that’s been filling up families forever. In my house, it’s the go-to when we need something satiating, cozy, and easy to prep in the morning before a busy day. Whether you’re feeding a crowd or just looking for leftovers to last through the workweek, this Slow Cooker Potato Chowder is a dream come true for a hands-off, delicious meal that feels like a hug in a bowl.
This chowder pairs wonderfully with a crusty loaf of bread for dunking, or a fresh green salad to add a light, crunchy contrast to the creamy richness of the soup. If you’re feeling extra indulgent, sprinkle on some crispy bacon or sharp cheddar cheese as a garnish, and maybe a little chive or green onion for a pop of color and freshness.
Slow Cooker Potato Chowder
Servings: 6-8 servings
Ingredients- 5 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup cream or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped carrots
- 1/2 cup diced celery
- Optional toppings: chopped bacon, green onions, extra cheese
Directions1. In your slow cooker, combine the diced potatoes, chopped onion, minced garlic, carrots, celery, dried thyme, salt, and pepper. Pour in the broth, ensuring that the vegetables are well submerged.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and the flavors are melded.
3. Once the potatoes are soft, use a potato masher or immersion blender to partially puree the chowder right in the slow cooker for a thicker texture. You can make it as smooth or as chunky as you like.
4. Stir in the cream, sour cream, and shredded cheese until well combined. Continue to cook on low for an additional 20-30 minutes, or until everything is heated through and the cheese is melted.
5. Taste and adjust seasoning if necessary. Serve hot with your chosen toppings.
Variations & Tips- To make this a complete meal in one pot, feel free to add diced ham or cooked bacon bits to the slow cooker along with the potatoes.
- If you’re looking for a lighter version, you can substitute the cream with milk and skip the sour cream.
- To make this recipe vegetarian, use vegetable broth and skip the optional bacon topping.
- For vegans, there are great plant-based cheese and cream substitutes that melt beautifully into the soup.
- Leftovers can be stored in the fridge for up to 3 days or frozen for future meals. When reheating, you may need to add a bit of broth or water to thin the chowder as it thickens when chilled.
- Lastly, don’t be afraid to play around with the herbs and spices. Adding smoked paprika can give a nice depth of flavor that mimics a smoky bacon vibe.
