Slow Cooked Mexican Potato Soup – C
side salad
  • Classic
  • slow cooker
Slow Cooked Mexican Potato Soup – C
side salad
  • Classic
  • slow cooker
Servings:

Ingredients

Prep
  • 32 oz cubed frozen hash browns
  • 1/2 C frozen chopped onion
  • 2 jalapeno
  • 1/2 C salsa verde
  • 1 t cumin
  • salt and pepper to taste
  • 2 t minced garlic
On Cooking Day
  • 4 C chicken broth
  • 2/3 C heavy cream
  • 2 C shredded cheddar cheese
  • 2 chopped green onion
  • 1/2 C sour cream
  • 6 C salad greens

Instructions

To Assemble
  1. Deseed and dice jalapenos.
  2. Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Add broth and prepped mixture to slow cooker. Cook on low for 6-8 hours.
  2. Blend soup (if desired). Add heavy cream during last 15 minutes.
  3. Garnish soup with cheddar cheese, chopped green onion, and sour cream.
  4. Serve with side salad.

Ingredients

Prep
  • 32 oz cubed frozen hash browns
  • 1/2 C frozen chopped onion
  • 2 jalapeno
  • 1/2 C salsa verde
  • 1 t cumin
  • salt and pepper to taste
  • 2 t minced garlic
On Cooking Day
  • 4 C chicken broth
  • 2/3 C heavy cream
  • 2 C shredded cheddar cheese
  • 2 chopped green onion
  • 1/2 C sour cream
  • 6 C salad greens

Instructions

To Assemble
  1. Deseed and dice jalapenos.
  2. Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Add broth and prepped mixture to slow cooker. Cook on low for 6-8 hours.
  2. Blend soup (if desired). Add heavy cream during last 15 minutes.
  3. Garnish soup with cheddar cheese, chopped green onion, and sour cream.
  4. Serve with side salad.
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