Creamy Potato Chowder

5-8 lbs Yukon Gold potatoes
16 oz cream cheese, softened
1 can cream of mushroom soup
1 can cream of chicken soup
1 can skim milk
1 cup chicken broth
4-5 green onions, chopped fine
Salt, pepper, dill and garlic to taste.
1-2 cups cooked bacon or ham

Peel and cup up potatoes into chunks. Place raw potatoes in slow cooker.

Mix soups and cream cheese. Mix with skim milk, stir into potatoes, mixing well.

Add chicken broth and stir. Add green onion and mix well. Add spices, to taste.

Cover and let cook for 10 hours on low or 5 hours on high.

Number of Servings: 8-10

Hamilton Beach Slow Cooker, Programmable, 6 Quart With Temperature Probe, Sealing Lid and Transport Clips, Stainless Steel

Add a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.