"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." — Campbell's Kitchen
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bacon, cooked and crumbled
4 (10.75 ounce) cans
Campbell's® Condensed Cream of Potato Soup
4 (10.75 ounce) cans
ground black pepper
potatoes, peeled and cut into 1/2-inch pieces
chopped fresh chives
shredded Cheddar cheese
I try to follow the recipe the first time, and that was a mistake on this one. I'd highly recommend that you not set this on HIGH and leave for 3-4 hours. All you're really cooking here are the onions (which take next to no time) and the potatoes which are cut into 1/2-inch cubes which isn't going to take that long either. Actually, I think this could be prepared just as easily on top of the stove. I was gone for about 3 hours, and when I came back, this chowder was well on its way to being totally burned on the bottom. I managed to salvage it, and all things considered, it turned out pretty well. I didn't measure the cheese and I probably added more than called for, but the cheddar flavor in this is nice. I wish this were lower in sodium, but I will make this again on a day when I plan to be home and check it every hour to get the timing correct.
Growing up, I loved cream of potato soup as an after school snack (I was an odd duck haha!), so when I saw this, I had to try it. I used 3 cans of soup because that is all I had, and therefore I also used 3 cans of milk. I kept everything else the same, except the bacon. I don't know what "4 slices" of bacon means. Is that some weird measurement or what? Clearly 4 slices is a typo, and what was actually meant was roughly a pound, right? Well, that is how I read it anyways ;) Also, I let each person add as much cheese as they wanted to their bowls, rather than stirring it in. Oh,and to cook it, I set my crock pot to low for about an hour, and then kicked it up to high for the remaining time. Yum-tastic!!! This was delicious, and was enjoyed by all :) I love a great soup in the Fall/Winter, so I will be making this again!
made this at thanksgiving for the men who love a hearty soup they loved it and so did the rest of my family! will defiantly be go to food for big dinners. But the recipe needs to be clear to use evaporated milk not regular milk! also the potatoes took longer to cook than I had thought, next time ill try soaking the precut potatoes over-night for a quicker cook time.
I used the recipe as a baseline and made some modifications. It turned out delicious and so easy to make!! Below is the recipe with my own personal touch.
-4 slices bacon, cooked and crumbled – (I used a jar and a half of the Hormel real bacon bits)
-Ham, cooked and cut into bits- (you can find these already pre-cooked and cut in the meat and cheese section at Foodlion) I used the whole bag. About a cup or two.
-1 large onion, chopped (I used a large white onion)
-4 (10.75 ounce) cans Campbell's® Condensed Cream of Potato Soup
-4 (10.75 ounce) cans milk (to make a thicker soup only use 3 cans)
-1/4 teaspoon ground black pepper or to taste
- Salt (you’re going to have to taste and add salt as it cooks)
-2 large potatoes, peeled and cut into 1/2-inch pieces (I used 3 potatoes)
-1/2 cup chopped fresh chives
-2 cups shredded Cheddar cheese
1. Stir the bacon, ham, onion, soup, milk, black pepper, salt, potatoes and 1/4 cup chives in a 6-quart slow cooker.
2. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender. Stir occasionally.
3. Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.
*Instead of adding Cheese into the entire soup I just sprinkled it on top of each serving and also added some more of the Hormel real bacon bits as a topper.
*Also, I added diced green onions to the entire soup, about a hand full.
SO GOOD! Tastes like a loaded baked potato! Fully cooked in 3 hours. I left the skins on my potatoes for a true baked potato taste. I used a crock pot liner for easy clean up, and since my slow-cooker is a 5 quart, I cut the recipe down to 8 servings (used 3 cans soup + 3 1/4 can milk + 1/4 can half-and-half) but still used 4 slices of bacon and 2 cups sharp cheddar cheese. I also used dried minced onions and dried chopped chives, which turned out just fine.
I didn't have a problem with the soup burning and sticking to the bottom. It definitely took about 3 hrs for the potatoes to become tender though.
The flavor is delicious! I didn't have 4 cups of milk and didn't feel like running to the store/my crock pot was also a little to small to hold all the ingredients, but the soup still turned out amazing and tastes great. I put in 1 and 1/2 cups of milk and the soup is nice and creamy. 4 cups would make a thinner soup, so it's all preference. This is a great recipe!
I made this tonight! I changed it to just three cans of potato soup and one can chedder cheese! It was awesome! Also I wanted to let you know that it took the entire 4 hrs for my potatoes to cook all the way through.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Bacon Potato Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 123
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