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Slow Cooker Southwestern Potato Soup * *

Slow Cooker Southwestern Potato Soup

  • Cooking Time:

    3 hours
  • Servings:



4 Yukon gold pota­toes, sliced
4 c. Chick­en Stock
1 tsp Gar­lic, minced
1 c. Sharp Shred­ded Ched­dar Cheese
1/4 c. Chopped Fresh Cilantro
4 oz. Diced Green Chiles
1 c. Corn
1 tsp. Cumin
1 tsp. Smoked Papri­ka
Salt and Pep­per
1 cup Half & Half
1/4 c. Sharp Shred­ded Ched­dar Cheese, for gar­nish

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

  1. Place the pota­toes in a 6-Quart Slow Cook­er and sprin­kle with smoked papri­ka.  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


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlJinaJenniferJackie Recent comment authors
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This was a big hit, at my house. Next time, I plan to add more corn.…and my hus­band said that bacon would be an awe­some addi­tion.


I don’t want to add the green chiles, is there a spice you can rec­om­mend that will add some bite/kick to this if I omit the chiles Also, what kind of corn should I use? Can or frozen?
Thank you~


Hi! I can not wait to try this recipe, my hus­band even hap­pened to walk by as I was look­ing it over and he peeked at it and said, “Wow that sounds deli­cious!” 🙂

I was won­der­ing because I rather not use the heavy cream or half-n-half, would milk and flour be a good sub­sti­tute? To still make it creamy?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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