Crock Pot Potato Soup With Chilies And Cheese Food

EASY CROCK POT POTATO SOUP WITH CREAM CHEESE

Steps:

• Line your crock pot with a liner. Add the chicken {or vegetable} stock and potatoes to the crock pot. Cook on low for 6-8 hours or on high for 4-5 hours.
• 30 minutes before serving, add cubed cream cheese, heavy cream {or milk}, instant mashed potatoes, salt, pepper and garlic powder. Stir to combine. Continue stirring off and on for the remainder of the cooking time to be sure that the cream cheese is melting into the soup and everything is warm.
• When ready, serve with desired toppings. We love shredded cheese, chopped bacon, sliced green onions and sour cream but there are so many wonderful things you can use. Store leftovers in the refrigerator for up to 4 days.

GREATEST CHEESY POTATO SOUP

Steps:

• Boil peeled, cubed potatoes in water until soft.
• Add salt and pepper.
• Turn heat down to medium.
• Cut up cream cheese into small pieces and add to potatoes.
• Add half and half.
• Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
• Before serving add shredded cheese and bacon crumbles.

POTATO SOUP

Steps:

• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
• Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
• Simmer about 15 minutes, until potatoes are fork tender.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!

MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES

Steps:

• Heat butter in large dutch oven or other large soup pan over medium heat.
• Add onion and garlic; cook until onion is tender.
• Stir in potatoes and cook for abbout 1 minute.
• Stir in flour until smooth and continue cooking 1 minute.
• Slowly add broth stirring well.
• Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
• Stir in milk, chiles and salt.
• Heat until simmering.
• Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.

CROCK POT POTATO SOUP WITH CHILIES AND CHEESE

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.