Crock-pot Mexican Potato Soup

This slow cooker Mexican Potato Soup will warm you up on a cool day with its healthy and delicious twist on classic baked potato soup!

Mexican 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 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!
4.41 from 5 votes

Crock-pot Mexican Potato Soup

This slow cooker Mexican Potato Soup will warm you up on a cool day with its healthy and delicious twist on classic baked potato soup!

Course Soup
Cuisine Mexican
Keyword Mexica Potato Soup
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 251 kcal
Author Jenn Laughlin – Peas and Crayons


  • 3 lbs yukon gold potatoes (peeled)
  • 4 cups low sodium vegetable broth
  • 2 large jalapenos (diced + seeds removed)
  • 2 cups diced yellow onion
  • 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
  • 1-3 heads of roasted garlic (add as much or as little roasted as you'd like)
  • 1 cup freshly grated cheddar cheese
  • white or black pepper to taste



  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 400°F, 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! I add a LOT of garlic to my soup (2-3 heads of roasted garlic) but feel free to add less, to taste. 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 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!

Recipe Notes

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!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition Facts
Crock-pot Mexican Potato Soup
Amount Per Serving
Calories 251 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 1099mg48%
Potassium 1104mg32%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 5g6%
Protein 11g22%
Vitamin A 746IU15%
Vitamin C 37mg45%
Calcium 223mg22%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Crock-Pot Mexican 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!

If you get a chance to try this sassy slow cooker Mexican Potato Soup recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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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Recipe Rating


  • Karen

    2 stars
    I was thinking 3 heads of roasted garlic seemed like a lot, so I only used one, and it was insanely garlicky. I couldn’t finish my bowl. 🙁 My kids wouldn’t eat it, but they don’t like anything. My husband did like it, so I may make it again with just a few cloves of garlic. The house smelled good while it was cooking!

    • Thanks for your review Karen! I find that once roasted until tender, the garlic flavor really mellows so I use extra, but I totally understand wanting to use less as well, since we all have different tastes! I’ll put a note in the recipe to add garlic based on preference. xo

    • Roxy

      All I can say is yum. Brings a new fresh spin in old potato soup. My family loved it.

  • Haley Middleton

    5 stars
    Definitely good for low income families, and quite delicious! The ingredients are cheap, the soup is filling, and makes for a healthy meal that is perfect for storing. The use of the crock pot makes it all the better for busy households. The recipe is amazing, the soup came out fantastic, there are so many ways to alter the recipe and add fun, fresh twists. I’m definitely making this again in the future once I run out of this batch, thank you!

    • Thank you for the glowing review Haley! So glad you enjoyed the recipe!!!

  • 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 🙂

  • 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 =)

  • 5 stars
    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]

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

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

  • omg this is even more beautiful than on instagram.

    • Jenn

      hahaha thank you!

  • 5 stars
    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.

  • 5 stars
    #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

  • 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!

  • 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!

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