Crock Pot Potato Soup With Chilies And Cheese Recipes

CHEESY POTATO SOUP ( CROCK POT )

Cheesy Potato Soup ( Crock Pot ) image

This soup is what I make for my family every Christmas Eve. I love using the crock pot, especially during the holidays. To cut down on time, I always use frozen hash browns- (diced, not shredded) for the 6 cups of potatoes. I've also added cheddar cheese along with the Velveeta cheese.This soup is delicious served in bread bowls.

Provided by Hazeleyes

Categories Ham

Time 7h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

6 cups diced peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrot
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups diced cooked ham
1 (12 ounce) can evaporated milk
1 1/2 cups Velveeta cheese, cubed

Steps:

Combine all ingredients except milk and cheese in a large crock pot.
Cover. Cook on low 7-8 hours, or until vegetables are tender.
Stir in milk and cheese.
Stir until the cheese melts.
*Be sure crock pot is at least 5qt or more.

Nutrition Facts : Calories 258.9, Fat 9.5, SaturatedFat 4.2, Cholesterol 44.2, Sodium 327.5, Carbohydrate 28.8, Fiber 3.5, Sugar 3.2, Protein 15

POTATO AND GREEN CHILE SOUP

Potato and Green Chile Soup image

This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

Provided by Franny

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

Steps:

Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g

CREAMY SLOW COOKER POTATO CHEESE SOUP

Creamy Slow Cooker Potato Cheese Soup image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 5h30m

Yield 18

Number Of Ingredients 15

Ingredients

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Steps:

Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
Cover, and cook 5 hours on High, or 8 hours on Low.
Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g

CROCK POT POTATO SOUP WITH CHILIES AND CHEESE

Crock Pot Potato Soup With Chilies and Cheese image

This soup is so easy to put together and it is really nice meal to come home to after work. Easy and delicious - what more could one ask for? Serve with flour tortillas for dipping and shredded cheese of your choice to top. If you are not too concerned about the fat content you can use regular cream cheese - but I love the NEUFCHATEL. Everyone in my family loves this, even the babies.

Provided by Sooz Cooks

Categories Potato

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

5 1/2 cups chicken broth
1 (10 3/4 ounce) can condensed reduced-fat cream of chicken soup
1 teaspoon onion powder
4 large potatoes (large dice, about 1-inch)
1 (8 ounce) package neufchatel low-fat cream cheese (cubed)
1 (7 ounce) can chopped green chilies
shredded Mexican blend cheese
flour tortilla

Steps:

Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
Add diced potatoes and diced green chilies and stir.
Cover crockpot and cook on low 8-10 hours.
Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
Add cream cheese to the crock pot and stir until melted and blended.
Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
Serve with shredded cheese as garnish and flour tortillas.

Nutrition Facts : Calories 253.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 21.6, Sodium 650.8, Carbohydrate 36.3, Fiber 4.5, Sugar 3.3, Protein 10.4

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