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This winning 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
Bacon, cooked and crumbled, optional
Sour cream, optional
Chopped green onion, optional
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