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 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
- 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.
