Slow Cooker Bacon Potato Chowder

Slow Cooker Bacon Potato Chowder

13 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Recipe by  Campbell's Kitchen

“This hearty and flavorful soup is so easy to make . . . simply mix the ingredients in a slow cooker and let it do the work for you. And to make it even better, stir in Cheddar just before serving and top with a sprinkle of chives.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
  2. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
  3. Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.

Share It

Reviews (13)

Rate This Recipe


I try to follow the recipe the first time, and that was a mistake on this one. I'd highly recommend that you not set this on HIGH and leave for 3-4 hours. All you're really cooking here are the onions (which take next to no time) and the potatoes which are cut into 1/2-inch cubes which isn't going to take that long either. Actually, I think this could be prepared just as easily on top of the stove. I was gone for about 3 hours, and when I came back, this chowder was well on its way to being totally burned on the bottom. I managed to salvage it, and all things considered, it turned out pretty well. I didn't measure the cheese and I probably added more than called for, but the cheddar flavor in this is nice. I wish this were lower in sodium, but I will make this again on a day when I plan to be home and check it every hour to get the timing correct.



Growing up, I loved cream of potato soup as an after school snack (I was an odd duck haha!), so when I saw this, I had to try it. I used 3 cans of soup because that is all I had, and therefore I also used 3 cans of milk. I kept everything else the same, except the bacon. I don't know what "4 slices" of bacon means. Is that some weird measurement or what? Clearly 4 slices is a typo, and what was actually meant was roughly a pound, right? Well, that is how I read it anyways ;) Also, I let each person add as much cheese as they wanted to their bowls, rather than stirring it in. Oh,and to cook it, I set my crock pot to low for about an hour, and then kicked it up to high for the remaining time. Yum-tastic!!! This was delicious, and was enjoyed by all :) I love a great soup in the Fall/Winter, so I will be making this again!



made this at thanksgiving for the men who love a hearty soup they loved it and so did the rest of my family! will defiantly be go to food for big dinners. But the recipe needs to be clear to use evaporated milk not regular milk! also the potatoes took longer to cook than I had thought, next time ill try soaking the precut potatoes over-night for a quicker cook time.

More Reviews

Similar Recipes

Campbell's(R) Slow Cooker Savory Pot Roast

Campbell's(R) Slow Cooker Savory Pot Roast

Campbell's(R) Slow Cooker Hearty Beef and Bean Chili

Campbell's(R) Slow Cooker Hearty Beef and Bean Chili

Slow Cooker Cheesy Chicken and Tortillas

Slow Cooker Cheesy Chicken and Tortillas

Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

Slow Cooker Beef and Mushroom Stew

Slow Cooker Beef and Mushroom Stew

Hash Brown Potato Casserole

Hash Brown Potato Casserole


Amount Per Serving (10 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 1157 mg
  • 46%

Based on a 2,000 calorie diet



previous recipe:

Campbell's(R) Slow Cooker Savory Pot Roast


next recipe:

Slow Cooker Cheesy Scalloped Potatoes