• 4 Yukon gold potatoes, peeled and sliced
  • 3 - 4 c. chicken stock (or Veg broth)
  • 1 garlic clove
  • 1 c. sharp Cheddar cheese, shredded
  • 1/4 c. chopped fresh cilantro
  • 4 oz. can chopped green chiles
  • 1/2 c. corn
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Salt and freshly ground black pepper
  • 1 cup heavy cream or Half-n-Half (optional)
  • 1/4 c. shredded cheddar for garnish

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The traditional winter comfort staple gets a Latin update in this delicious Slow Cooker Southwestern Potato Soup.

  1. Place the potatoes in crock; sprinkle with paprika, and add 1 cup of the chicken stock into the slow cooker.
  2. Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.
  3. Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend or process until smooth.
  4. Return the potato purée to the slow cooker and stir in the shredded cheese, corn, the remaining 2-3 cups stock, heavy cream or Half-n-Half, green chiles, cumin, and cilantro.
  5. Cover and crock on LOW 1 hour longer, or until the soup is heated.
  6. You can add additional chicken stock or broth if the soup is too thick, or mash the remaining potato chunks if you’d like it thicker.
  7. If desired, garnish with additional cilantro, sour cream, and shredded cheddar when serving.

NOTE:  For a vegetarian option, replace the chicken stock with vegetable stock.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Potato Soup Nutrition Facts


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