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!
Hookay soo… if everyone else is allowed to peddle pumpkin and squash like it isn’t still hot as Hades outside, then I’m allowed to make soup. [Mmmm soup!] Of course it is very much still face-meltingly hot outside [at least here in Florida it is!] so I’m doing the right thing and not touching my oven whatsoever. Heck no; we’re doing this slow cooker style baby!
Did you just do a little dance? Crock-pooooooot: I love you!
This soup is the cousin from another oven of my Veggie Loaded Baked Potato Soup. Same concept, different genre. Or something like that. I really shouldn’t be allowed to write blog posts on post-op pain meds. It doesn’t bode well for my cool, calm, intellectual demeanor.
Stop laughing, we have soup to make!
Crock-pot Mexican Baked Potato Soup
Yield 4 -6 servings
- 3 lbs yukon gold potatoes, peeled
- 4 cups low sodium vegetable broth
- 2 large jalapenos, diced + seeds removed
- 2 cups diced yellow onon
- 1/3 cup choped green onion
- 1/2 cup salsa verde
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 3 heads of roasted garlic
- 1 cup freshly grated cheddar cheese
- white or black pepper, to taste
- extras: 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!
- tasty toppings:
- greek yogurt or sour cream
- freshly chopped cilantro
- grated cheddar cheese
- chopped green onion
- a pinch of red pepper flakes [optional]
- Peel your potatoes and give them a rough chop [nothing fancy!]
- Next chop your veggies and toss em in the pot along with your potatoes.
- Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
- If you're a pepper fiend, some black or white pepper would be a great addition.
- 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.
- You can roast your garlic while the soup cooks by setting your oven to 400F, chopping the tippity top off each garlic head, drizzling with olive oil, and sealing in a foil pouch. 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! You can also roast a huge batch of garlic earlier in the week to use in recipes [like this one] all week long! In a rush? Saute a few cloves [I would say maybe 4-5 cloves max] of garlic and toss it in the slow cooker with your veggies!
- After returning to your slow cooker, you have a very important [ok not that important] decision to make. Do you want your soup chunky or smooth?
- For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
- 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.
- Ready to eat? Simply mix in your cheese and garnish with all your favorites!
- I add extra cheese to mine; like you hadn't guessed already =) Yum!
so… how was it!?
Like Fall in a bowl! Well, I suppose Fall in a bowl would technically be something of the squash or pumpkin variety so… it’s like Cinco de Mayo in a bowl! Bam! Even better!
The jalapeno added amazing flavor without making the soup too spicy. I really wouldn’t call it spicy at all… more zesty. Though you could amp up the heat by adding in some of the jalapeno seeds and using a spicy salsa verde. A little hot sauce or cayenne pepper could also do the trick quite nicely! But as is, it’s full of flavor and oh-so-comforting. I’ll turn the other way if you decide to speckle it in crispy chopped bacon. My family did because I made the mistake of leaving the baby’s bacon out next to the soup [girl can get down on some bacon!] and who can help themselves around bacon? It’s great with. Great without. And… why are you still sitting here? Go make some soup!
It’s great the first day, even better the next [soup for breakfast? anyone? It’s tradition around here!] and even freezer friendly. Have at it!
Psst! If you’re looking for the classic version of Loaded Baked Potato Soup, don’t fret; I’ve got you covered!