Crock Pot Potato Soup with Chilies and Cheese
Warm, comforting, and brimming with bold flavors, Crock Pot Potato Soup with Chilies and Cheese is the ultimate crowd-pleaser for weeknight dinners or cozy gatherings. This creamy potato soup takes comfort food to the next level by combining tender Russet potatoes, zesty green chilies, and rich, melted cheddar cheese for a satisfying kick of flavor. Prepared effortlessly in a slow cooker, this recipe allows the flavors to meld beautifully over hours, creating a luxuriously creamy texture enhanced by cream cheese and a drizzle of buttery richness. Topped with a sprinkle of chopped chives, crispy crumbled bacon, and extra cheddar, every bowl delivers a hearty, savory experience. Perfect for batch cooking, this easy potato soup is as simple as it is delicious, making it a go-to option for chilly nights or meal prepping.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 medium Yellow onion
- 3 large Garlic cloves
- 4 oz Green chilies (diced, canned)
- 4 cups Chicken broth
- 8 oz Cream cheese
- 2 cups Cheddar cheese (shredded)
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 1 cup Heavy cream
- 0.25 cup Chives (chopped)
- 0.5 cup Bacon (cooked and crumbled, optional)
Instructions
Peel and dice the potatoes into ½-inch pieces, and finely chop the onion.
Mince the garlic cloves and set aside.
In the crock pot, add the diced potatoes, onion, minced garlic, diced green chilies, and chicken broth.
Season with salt, black pepper, and smoked paprika. Stir to combine.
Cover the crock pot and cook on low for 6 hours or high for 3-4 hours, until the potatoes are fork-tender.
Once the potatoes are soft, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, remove about half of the soup, blend it in a blender, and return it to the crock pot.
Cut the cream cheese into small cubes and stir them into the soup until fully melted and incorporated.
Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
In a small skillet, melt the butter over medium heat and drizzle it into the soup for extra richness.
Taste the soup and adjust seasoning as needed.
Serve hot, garnished with chopped chives, crumbled bacon (if using), and a sprinkle of additional cheddar cheese, if desired.
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.4 g | 385% | |
| Saturated Fat | 172.9 g | 864% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 10086 mg | 439% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 30.3 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2184 mg | 168% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 8068 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
