Creamy Broccoli and Potato Chowder

Creamy Broccoli And Potato Chowder Recipe

No Photo

Have you made this?

 Share your own photo!

melissa harris

By
@mharrisrn

If you crave comfort food you'll love this soup.
So creamy and good!

Serve with crackers or bread.

Rating:
★★★★★ 1 vote
Method:
Slow Cooker Crock Pot

Ingredients

6 medium
potatoes-diced
1 small
yellow onion- diced
1 can(s)
evaporated milk
water
1 c
broccoli florets
4 slice
cooked bacon- crumbled
1 c
fat free half and half
4 oz
reduced fat cream cheese- cubed
1 can(s)
campbell's broccoli cheese soup
1/2 c
shredded cheddar cheese
4 medium
scallions- diced

How to Make Creamy Broccoli and Potato Chowder

Step-by-Step

  • 1In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes.
    Bring to a boil stirring constantly until potatoes are tender.
    Reduce heat to medium and add broccoli.
    Continue cooking until broccoli is crisp tender.
  • 2Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
  • 3Add cream cheese and stir until completely melted into soup.
    Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened.
    Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
  • 4Remove from heat. Top with shredded cheese and scallions.

    Add salt and pepper to taste!

    Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.

Printable Recipe Card

About Creamy Broccoli and Potato Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American