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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


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10 years ago

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.

10 years ago

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~

10 years ago

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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