Featured Recipe

Hearty Crockpot Potato Chowder

Name: Hearty Crockpot Potato Chowder
Prep time: 20 min
Cook time: 3 h 35 min
Total time: 3 h 55 min
Yield: 8 servings
Ingredients: 6 ounces pancetta chopped into ¼ inch bits; 1 large yellow onion diced; 5 pounds Yukon gold potatoes peeled and diced; 6 cups vegetable stock; 8 ounces cream cheese softened; 1½ cups sour cream; 2 cups smoked gouda shredded; 2 cups sharp white cheddar shredded reserved; 3 tablespoons all-purpose flour; ½ cup heavy cream; 4 slices thick-cut smoked bacon cooked crisp reserved half; Salt and freshly cracked black pepper to taste; ¼ cup fresh chives chopped

By Kate

Created on 01 February 2026

Chunky potato chowder built slow in the crockpot. Starts with crisped smoky pancetta instead of bacon—stronger flavor. Onion sweats in rendered pork fat until glassy, layering base aroma. Yukon gold potatoes replace russets for creamier texture. Chicken broth swapped with vegetable stock for subtle sweetness. Thickened mid-cook with roux made from drippings and flour, blended into heavy cream. Cream cheese joins sour cream and sharp smoked gouda for a tangy, luscious melt. Cheddar held back for garnish. Five and a half hours total cooking. Bacon sprinkled last, retaining crisp. Wispy chives for brightness. Robust, rich, textured. Salt and pepper to taste. Visual cues drive timing; no guessing.

Prep: 20 min

Cook: 3h 35min

Total: 3h 55min

Serves: 8 servings

crockpot soup comfort food potato easy

Introduction

Forget grab-and-go, we’re in slow-simmer territory. Pancetta first—don’t rush this, fat renders slowly, flavor builds. That sizzle, that smell signals the start before potatoes. Yukon golds chosen for balance—tender, waxy, stand up to stew without turning to paste. Cheese? Layer it. Cream cheese and sour cream soften sharp gouda’s bite, creating a complex melting profile. Thickening requires patience and that perfect roux—pork fat and flour marry with cream into velvet, not glue. Finish with crispy bacon, fresh chives for punch. Salt carefully—this isn’t a salt shaker sprint. Cooking is sensing. Listen, smell, feel doneness. Or it’s just mush.

Ingredients

6 ounces pancetta chopped into ¼ inch bits

1 large yellow onion diced

5 pounds Yukon gold potatoes peeled and diced

6 cups vegetable stock

8 ounces cream cheese softened

1½ cups sour cream

2 cups smoked gouda shredded

2 cups sharp white cheddar shredded reserved

3 tablespoons all-purpose flour

½ cup heavy cream

4 slices thick-cut smoked bacon cooked crisp reserved half

Salt and freshly cracked black pepper to taste

¼ cup fresh chives chopped

About the ingredients

Pancetta elevates foundational pork flavor with intense smokiness and deeper umami than standard bacon. You can substitute pancetta with good quality smoked ham cubes or even turkey bacon for a lighter spin. Yukon gold potatoes preferred for their creamy interior and firmness that tortures texture out of russets. Vegetable stock instead of chicken adds subtle sweetness and suits those avoiding meat-based broths. Cream cheese can swap for mascarpone or even ricotta for mild tang and silkiness. Smoked gouda can be replaced by aged mozzarella or fontina for a less sharp profile. Flour thickener requires careful cooking to scoff off raw flour taste—don’t skimp on cooking the roux and tempering with cream. For extra depth add roasted garlic or caramelized leeks during the onion step.

Method

Start by rendering pancetta small bits in a large skillet over medium heat until crisply browned and fat is golden and bubbling. Listen for sizzle and smell the smoky aroma. Scoop out pancetta with slotted spoon, let rest on paper towels. Don’t discard fat yet.

In that same pan, toss in diced onion right into the rendered fat. Lower heat slightly. Stir frequently until translucent and slightly soft, about 6 to 8 minutes. No brown here, want sweetness and softness. Pour the fragrant onions into the crockpot bottom. Keep around 3 tablespoons of fat back in the skillet.

Dump diced Yukon gold potatoes over onions in the crockpot. Pour in vegetable stock. Goldens hold their shape and break down just enough; texture critical. Cover and set crockpot on HIGH. Plan for roughly 3 hours plus or minus depending on your machine. The smell will shift from raw starch to warm earthiness when done.

Once potatoes soften but still hold shape, stir in cream cheese, sour cream, smoked gouda. Give a quick mix, cover, back on HIGH for 30 more minutes to melt cheese evenly. No lumps—cream cheese needs time to meld without curdling.

Use potato masher or immersion blender to coarsely mash chunks. Beware over-blending turning gluey. Aim for rustic texture; some lumps add body. Avoid a total puree.

Meanwhile, start the thickening. Measure reserved pancetta fat; add 3 tablespoons flour into skillet. Heat medium-low and stir constantly until you get a fragrant roux that bubbles but no burn. Slowly pour in heavy cream whisking to a thick paste. This is your slurry for body and silkiness. Getting this right prevents grainy, floury finish.

Fold cream thickener into crockpot soup. Stir well. Let cook uncovered 15 minutes. Surface should thicken visibly, slight simmer ripples.

Chop smoked bacon slices previously cooked crisp; fold half into soup now. Leave rest for garnish. Season with salt and pepper carefully. Pancetta and bacon bring salt so taste first before adding extra. Season in layers.

Serve hot with reserved sharp cheddar scattered on top with some crisp bacon bits and fresh chives. Cheddar melts slowly in hot bowl; crispy bacon pops contrast the creamy stew. Chives cut the heaviness with vibrant green scent and slight crunch.

Watch out for over-thickening. Add broth cold water if too dense or more cream off heat to loosen. Texture turns on feel not clocks. Enjoy slow savored bites.

Technique Tips

Rendering the pork fat fully ensures crispy bits and flavor foundation distributed through the soup. Onion translucence signals released sugars and softened bite; avoid browning to keep subtlety. Choosing the right potato and observing softness by piercing rather than checking just by time avoids mushy or underdone chunks. Cheese melting time affects texture—cream cheese and sour cream first, sharp cheese last to maintain bite. Avoid over-blending to preserve rustic texture. Roux as thickener requires slow, constant stirring; rushed roux causes clumps and floury flavors. Adding cream paste slowly into soup ensures even thickening—never dump in dry flour. Salt after fats go in to prevent salting mistakes. Crisp bacon last for contrasting texture, not soggy bits. Final garnishes elevate mouthfeel and look—fresh chives bring brightness and color. Adjust thickness by adding stock or cream off heat—there’s no fixing glue once over-thickened. Knowing when to stop cooking hinged mostly on visual and tactile clues, not watch alone.

Chef's Notes

💡 Start slow. Render pancetta carefully. Crisp and see-through fat means maximum flavor. Fat holds seasoning and aroma. Don't rush. Adjust heat as needed. Smell the sizzle.
💡 Onion translucence key. No color, just soft sweetness. Stir often. Aim for glassy not browned. Layer those flavors. Pour gently over potatoes first.
💡 Texture counts with potatoes—Yukon gold preferred, holds shape when simmered. Keep an eye on softness. Simple poke test. Overcooking = mushiness, unclear soup.
💡 Cheeses layered for depth. Cream cheese and sour cream first, they melt better. Gouda last. Preserves texture while adding creaminess. Pay attention to melting.
💡 Thicken in steps. Roux time requires patience and constant stirring. Stir till fragrant, no lumps. Pour in cream slowly. No dumping. Later, adjust thickness as needed.