This recipe was featured in Crockin’ Up a Storm.
Most slow cooker food is simple to make but not something you can throw together at the last minute: You have to plan ahead. Slow cookers are ideal for setting and forgetting, making it easy to have a hot meal waiting at the end of a busy day. They are ideal for making soups, as the winner of this month’s contest demonstrated. This soup, when garnished with the optional ingredients, was reminiscent of a loaded baked potato.
Green Chili Cheddar Cheese Soup
4 large baking potatoes
1 small onion, chopped
4 cans (about 7 cups) chicken broth, or 4 bouillon cubes
1 tablespoon salt
1 cup milk, cream or half & half
1 can (4 ounces) chopped green chiles
1 cup shredded Cheddar cheese, plus more for garnish
Pepper
Bacon, cooked and crumbled, optional
Sour cream, optional
Chopped green onion, optional
- Peel potatoes and chop into medium dice. Put potato and onion in slow cooker and add chicken broth to cover, reserving remaining broth. You may substitute water and 4 chicken bouillon cubes. Add salt.
- Cover and bring to a boil on high, then lower heat and simmer 30 minutes or until potatoes are just tender. Remove half of the potatoes to a colander or bowl. Mash remaining potatoes in cooking broth with a potato masher or spoon. Return reserved potatoes to cooker along with milk, green chiles and cheese.
- Let simmer for 30-45 additional minutes. Add more salt and pepper to taste. If soup is too thick, add extra chicken broth.
- Serve with extra shredded cheese, crumbled bacon, sour cream and sliced green onion on top, if desired.
Servings: 6. Serving size: 2 cups. Per serving: 324 calories, 15.2 g protein, 7.3 g fat, 50.1 g carbohydrates, 4 g dietary fiber, 2,018 mg sodium, 5.4 g sugars, 23 mg cholesterol
Karen Short | Pedernales EC
