Creamy Broccoli and Potato Chowder
By
melissa harris
@mharrisrn
1
If you crave comfort food you'll love this soup.
So creamy and good!
Serve with crackers or bread.
So creamy and good!
Serve with crackers or bread.
Rating:
★★★★★ 1 vote5
Method:
Slow Cooker Crock Pot
Ingredients
-
6 mediumpotatoes-diced
-
1 smallyellow onion- diced
-
1 can(s)evaporated milk
-
·water
-
1 cbroccoli florets
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4 slicecooked bacon- crumbled
-
1 cfat free half and half
-
4 ozreduced fat cream cheese- cubed
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1 can(s)campbell's broccoli cheese soup
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1/2 cshredded cheddar cheese
-
4 mediumscallions- diced
How to Make Creamy Broccoli and Potato Chowder
- In 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. - Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
- Add 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. - Remove 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.
