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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!

Servings 10

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

  1. 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.

    Tex-Mex Cheesy Crock-Pot Potato Soup. Put a spicy spin on cheesy potatoes with this warm and comforting recipe. It's perfect for Fall and Winter!
  2. 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.

  3. 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.

  4. Add 1 cup of cheese and stir.

  5. Serve. Garnish with remaining cheese, limes, pico de gallo or salsa, cilantro and anything else that sounds good!