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!
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!
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!
Recipe by Peas and Crayons - Crock-pot Mexican Potato Soup https://peasandcrayons.com/2014/09/crock-pot-mexican-baked-potato-soup.html