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Bacon, Cheese & Potato Chowder

Bacon, Cheese & Potato Chowder recipe
photo by:kraft
We've taken everything you love about a fully loaded baked potato and made it over into a silky soup that fits your healthy eating plan. Eat it now, thank us later.
20 min
20 min
6 servings, 1 cup each
Magazine Acquisition
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Wow! What a quick and delicious meal! I didn't have bacon so I sautéed the onions and some asparagus before adding the milk, soup, and potatoes.
Glad I read the reviews. I cooked some garlic and onions before adding the potato soup and milk and I used more than 2 slices of bacon and put them IN the soup (after it boiled and simmered) and was delicious! I also made it with homemade hashbrowns and was quite good! I will make this again
I followed the guidelines in the reviews and this was amazing!
Fantastic everytime. I add paprika, garlic, and black pepper (to taste...I don't really measure it) to the soup for a little extra flavor and it's amazing. I've also used both the shredded hashbrowns and the chunks and both work great. I also use the Real Bacon Bits rather than actual bacon for time saving and it is perfect :-)
I followed what everyone else was doing and added ingredients right in to the soup instead of a topper. I would make a double batch next time cause there just wasnt enough.
I've been making this Potato Chowder since it first appeared in the Fall 2007 issue of Kraft Food & Family magazine. If I don't have frozen hash browns I cook & dice potatoes and add.
We love this I make it in my crock pot and it turns out great. I add some hot sauce in mines and my husbands and I also add some instant potato's at the end to thicken it up a little bit.
gjcarmen ~~ Don't waste your time putting this in a crockpot!! Just cook it a little longer!! Or maybe thaw the potatoes before cooking!!
Great recipe! So easy to make. I usually add a small amount of instant mashed potatoes to help thicken it up.
Wonderful - and SOOO easy, quick and tasty. Without the green onions or fresh bacon bits, it is bland, but those additions alone spice it up for me! The secret is the frozen hashbrowns and canned potato soup - do not have to wait for the potatoes to "cook"! I've made this 3 or 4 times now this winter season, for everyone from my husband to my in-laws to the first course at a dinner party!
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