Crock-Pot Mexican Baked Potato Soup

By Tracy

6 Person

260 Minutes

0 Calories

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!

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

Method

01

Peel your potatoes and give them a rough chop.
02

Next, chop your veggies and toss them in the pot along with your potatoes.
03

Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
04

If you're a pepper fiend, some black or white pepper would be a great addition.
05

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.
06

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
07

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!
08

For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
09

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.
10

Ready to eat? Simply mix in your cheese and garnish with all your favorites!

Related Tags

Crock-Pot Mexican Baked Potato Soup

4.7

( By Tracy )

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