Potato Chowder - Slow Cooker!

This potato chowder is amazing for two reasons: it's incredibly delicious, and it's incredibly easy. (Not everything has to be healthy, right? Especially when it's comfort food? ...that's what I tell myself anyway.)

Whenever I know I'm going to have a long day and I won't want to cook at the end of it, I get this started in the morning. It needs to cook for at least 8 hours, but it's so worth the wait!

Serve this delicious chowder with pepper, shredded cheese, crumbled bacon (I cook mine in the microwave for easy cleanup and fat drainage), and snipped chives for that mild onion flavor.

While I LOVE this soup in the winter or on a cold rainy day, there's NEVER a day that I make it and wish I had made something else. By the way, for those following the picky palate of my brother, he LOVES this one. (It probably has something to do with the bacon, but hey - he still loves it!)

If you have any leftovers, they're delicious the second day. Past that I wouldn't know - they don't last around here!

Slow Cooker Potato Chowder

8 c. peeled, diced potatoes (about 5 large russet potatoes)

1/3 c. chopped onion

3 (14-oz.) cans chicken broth

1 can cream of chicken soup

Pinch salt

1/4 tsp. pepper

8-oz. package cream cheese, cubed

Bacon (cooked and crumbled), shredded cheese, and snipped chives, for garnish

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Turn slow cooker to high for 15-20 minutes to help melt cream cheese. Garnish with bacon, cheese, and chives, if desired.