Crock-Pot Mexican Baked Potato Soup PT260M https://img3.cooker-king.com/201907/2019/0917/c5/6/023250/300x200x90.jpg This slow cooker Mexican Baked Potato Soup will warm you up on a cool day with its healthy and delicious twist on classic baked potato soup! The jalapeno added amazing flavor without making the soup too spicy. A little butter or olive oil can help round out the creaminess of the soup if you'd like totally optional and yummy both ways! 6 servings Ingredients: Red pepper flakes Chopped green onion Grated cheddar cheese Freshly chopped cilantro Greek yogurt or sour cream White or black pepper to taste 1 cup Freshly grated cheddar cheese 3 heads Roasted garlic 1/4 tsp. Garlic powder 1/4 tsp. Oregano 1/2 tsp. Salt 1 tsp. Cumin 1/2 cup Salsa verde 1/3 cup Choped green onion 2 cups Diced yellow onion 2 Large jalapenos (diced) 4 cups Vegetable broth 3 pounds Potatoes

    Crock-Pot Mexican Baked Potato Soup

    4.4

    ( By Tracy )

    This slow cooker Mexican Baked Potato Soup will warm you up on a cool day with its healthy and delicious twist on classic baked potato soup! The jalapeno added amazing flavor without making the soup too spicy. A little butter or olive oil can help round out the creaminess of the soup if you'd like totally optional and yummy both ways!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Prep Time 20 Mins
    • Cook Time 240 Mins
    • Total Time 260 Mins
    02 Ingredients
    • Tasty Toppings
      • Red pepper flakes
      • Chopped green onion
      • Grated cheddar cheese
      • Freshly chopped cilantro
      • Greek yogurt or sour cream
      • White or black pepper to taste
      • 1 cup Freshly grated cheddar cheese
      • 3 heads Roasted garlic
      • 1/4 tsp. Garlic powder
      • 1/4 tsp. Oregano
      • 1/2 tsp. Salt
      • 1 tsp. Cumin
      • 1/2 cup Salsa verde
      • 1/3 cup Choped green onion
      • 2 cups Diced yellow onion
      • 2 Large jalapenos (diced)
      • 4 cups Vegetable broth
      • 3 pounds Potatoes
    03 Method
    • Step 1
      Peel your potatoes and give them a rough chop.
    • Step 2
      Next, chop your veggies and toss them in the pot along with your potatoes.
    • Step 3
      Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
    • Step 4
      If you're a pepper fiend, some black or white pepper would be a great addition.
    • Step 5
      Set your slow cooker to high and cook for 4-5 hours, or, if you're gone for the day, set it to low for 8 hours.
    • Step 6
      You can roast your garlic while the soup cooks by setting your oven to 400 °F, chopping the top off each garlic head, drizzling with olive oil, and sealing in a foil pouch
    • Step 7
      Roast for about an hour and then squeeze each head of garlic to release the yummy roasted garlic "butter" from the bulbs and spoon into the soup when it's done!
    • Step 8
      For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
    • Step 9
      For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
    • Step 10
      Ready to eat? Simply mix in your cheese and garnish with all your favorites!
    04 Author
    Tracy Tracy
    88 Recipes

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