Crock-pot Mexican Baked Potato Soup

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!

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.

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

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!

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Crock-pot Mexican Baked Potato Soup

Prep

Cook

Total

Yield 4 -6 servings

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!

Ingredients

  • 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]

Instructions

  1. Peel your potatoes and give them a rough chop [nothing fancy!]
  2. Next chop your veggies and toss em in the pot along with your potatoes.
  3. Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
  4. If you're a pepper fiend, some black or white pepper would be a great addition.
  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.
  6. 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!
  7. 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?
  8. For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
  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.
  10. Ready to eat? Simply mix in your cheese and garnish with all your favorites!
  11. I add extra cheese to mine; like you hadn't guessed already =) Yum!

Courses soup

Cuisine Mexican

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!

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! 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!

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!

Psst! If you’re looking for the classic version of Loaded Baked Potato Soup, don’t fret; I’ve got you covered!

 

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Comments

Ordinary Blogger (Rivki Locker)

You are TOTALLY allowed to make soup now. My rule is that soups, pumpkin, and winter squash are allowed starting Labor Day. This one looks lovely. Thanks for sharing!

    Jenn

    Thank you!!! I felt uber guilty making it when it was like 95 degrees out! Haha! It was too good not to though!

Kim

Yum!! I love all things in the crock pot and my favorite thing about fall is soup. I tried to convince my family that it was cold enough over the weekend for soup (in the 50s a couple days) – they nixed it for a few more weeks!

    Jenn

    Totally understandable! I’ll see ya in a few weeks when you come back to make this! MWAH!

Chelsea

#TheBestSoupEver #YouRock
I converted it to a pressure cooker and dairy free recipe. Post about it on Tuesday. So So So So delicious.

    Jenn

    So over-the-moon glad you liked it! <3

Meghan@CleanEatsFastFeets

While I hate to inspire an addiction, if this is what pain pills do to you, you need to keep on taking them. I made this today, and I LOVED every rich, creamy, cheesy, potatoey, bite. It was delicious and the background heat was just right. I topped mine with finely diced bell peppers, more cheese (duh), green onions, a dollop of Greek yogurt and red pepper flakes. Potato perfection!!

    Jenn

    #happydance! Happy to have a thumbs up from my official recipe tester!!!! You da bomb.

Arman @ thebigmansworld

omg this is even more beautiful than on instagram.

    Jenn

    hahaha thank you!

Amber @ Slim Pickin's Kitchen

Yay for soup season and post op pain meds!!! Wait…what? 😉

Thalia @ butter and brioche

How delicious does this soup look! Love the mexican inspired flavour.. definitely need to recreate the recipe. Thanks for sharing it!

Jennifer

My mind is blown, you’ve combined two of my very favorites, baked potato soup and all things Mexican. I’m trying this recipe for sure!

    Jenn

    Hope you love it as much as I do! =) I literally cannot get enough of this stuff! <3 Thanks Jennifer [great name btw! haha]

heather @french press

LOVE that you made this in the slow cooker 🙂 it looks delicious

    Jenn

    Thanks Heather! Gotta love it when our appliances can do the work for us =)

Kelly

Hi! I see this is freezer friendly. How do you go about doing that. Do you cook it in the crockpot then freeze and re-cook?

    Jenn

    Hey Kelly! You’ve got it! I usually keep the toppings handy in the fridge for adding after I’ve re-heated the soup [stove top or microwave will work!] and just freeze the soup itself. I keep some to eat right away, some to freeze, and some goes in the fridge for the next day. It makes a ton so I do a few of each 🙂

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