Tex-Mex Cheesy Potato Crock-Pot Soup Recipe
Tex-Mex Cheesy Potato Crock-Pot Potato Soup. Put a spicy spin on cheesy potatoes with this warm and comforting recipe. It's perfect for Fall and Winter!
Ingredients
- 10 small yukon gold potatoes (you can substitute these for different types of potatoes), cubed (you can peel them if that is what you prefer)
- 1/2 large red onion
- 3 small jalapeno peppers (2 minced, one sliced)
- 4 cloves garlic, minced
- 1/2 package cream cheese (4 Tbs.)
- 1/2 t. black pepper
- 1/4 t. cayenne pepper
- 20 ounces chicken or vegetable broth
- 2 egg yolks
- 1/2 cup 2% or whole milk
- 4 Tbs. cream cheese
- 1/2 cup Pico de gallo
- 2 cups shredded cheese (I used Mexican blend)
toppings
- cilantro
- lime
- pico de gallo
Instructions
-
Put cubed potatoes, chicken broth, minced garlic, minced jalapenos and spices in your crock-pot. Cook on high for 4 hours or low for 6 hours.
-
When potatoes are cooked through, use a potato masher or blender to mash the potato mixture. Add cream cheese, and milk to the hot mixture and blend. If blending in a blender, put soup mixture back into the crockpot.
-
Put egg yolks in a small bowl, add milk and mix well. Then add the yolk and milk mixture into the crockpot and stir it into the soup.
-
Add 1 cup of cheese and stir.
-
Serve. Garnish with remaining cheese, limes, pico de gallo or salsa, cilantro and anything else that sounds good!