Slow Cooker Nacho Potato Soup
Slow Cooker Nacho Potato Soup

Hi, I am Elise. Today, we’re going to prepare slow cooker nacho potato soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Slow Cooker Nacho Potato Soup Recipe

Slow Cooker Nacho Potato Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Slow Cooker Nacho Potato Soup is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have slow cooker nacho potato soup using 19 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Nacho Potato Soup:

  1. Make ready Soup
  2. Prepare 1/4 White Onion
  3. Make ready 1 Green Tomato
  4. Take 1 Jalapeno Pepper
  5. Prepare 1 Green Pepper
  6. Make ready 1 tsp Salt
  7. Get 1/4 tsp Ground Black Pepper
  8. Take 2 Russet Potatoes
  9. Make ready 1 tbsp Smoked Paprika
  10. Take 3 Bay Leaves
  11. Take 2 tsp Dried Rosemary
  12. Make ready 1 1/2 tsp Salt
  13. Prepare 2 cup Vegetable Stock
  14. Get 3 cup Milk
  15. Get 1/4 cup Salted Butter
  16. Make ready 2 cup Shredded Cheddar Cheese
  17. Prepare Slurry
  18. Take 3 tbsp Cornstarch
  19. Get 1/3 cup Cold Water

Steps to make Slow Cooker Nacho Potato Soup:

  1. Dice onion, green tomato, jalapeno, and green pepper. Add to medium nonstick skillet with teaspoon of salt and ground black pepper. Cover and cook over medium heat for 15 minutes stirring occasionally.
  2. Meanwhile, peel potatoes and cut into 1-inch cubes.
  3. Transfer cooked onion mixture to slow cooker, along with the remainder of the soup ingredients, EXCEPT cheese. Cover and cook on high for 5-6 hours.
  4. When cooked, add cheddar cheese to soup and stir until fully melted.
  5. Make a slurry by stirring together the cornstarch and water in a separate cup/bowl. Add gradually to the soup until you reach the desired thickness. You may or may not use all of the slurry.

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