Crock Pot Potato Soup With Chilies And Cheese Recipes

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.

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.

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.

Steps:

• Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheese and chives.
• Top with sour cream (if used), sprinkle with bacon and more cheese.

Steps:

• 1. Cook bacon till crisp.
• 2. Put the potatoes in the crockpot. Add chicken broth, cream of chicken soup, 1 cup sharp cheddar cheese and half of the bacon. Add some salt & pepper.
• 3. Cook on low for 8 hrs. or until potatoes are tender.
• 4. An hour before serving, cut cream cheese into cubes and put in crock pot. Mix a few times within that hour.
• 5. Once the cream cheese is completely mixed it, its ready to serve. Top with cheddar cheese, chopped green onions, crumpled crisp bacon.