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We hope you got insight from reading it, now let’s go back to slow cooker nacho potato soup recipe. To cook slow cooker nacho potato soup you only need 19 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Slow Cooker Nacho Potato Soup:
- Take Soup
- Prepare 1/4 White Onion
- Get 1 Green Tomato
- Use 1 Jalapeno Pepper
- Use 1 Green Pepper
- Take 1 tsp Salt
- Provide 1/4 tsp Ground Black Pepper
- Provide 2 Russet Potatoes
- Take 1 tbsp Smoked Paprika
- Take 3 Bay Leaves
- Get 2 tsp Dried Rosemary
- Provide 1 1/2 tsp Salt
- Prepare 2 cup Vegetable Stock
- Prepare 3 cup Milk
- You need 1/4 cup Salted Butter
- Provide 2 cup Shredded Cheddar Cheese
- Prepare Slurry
- You need 3 tbsp Cornstarch
- Prepare 1/3 cup Cold Water
Instructions to make Slow Cooker Nacho Potato Soup:
- Dice onion, green tomato, jalapeno, and green pepper. Add to medium nonstick skillet with teaspoon of salt and ground black pepper. Cover and cook over medium heat for 15 minutes stirring occasionally.
- Meanwhile, peel potatoes and cut into 1-inch cubes.
- Transfer cooked onion mixture to slow cooker, along with the remainder of the soup ingredients, EXCEPT cheese. Cover and cook on high for 5-6 hours.
- When cooked, add cheddar cheese to soup and stir until fully melted.
- Make a slurry by stirring together the cornstarch and water in a separate cup/bowl. Add gradually to the soup until you reach the desired thickness. You may or may not use all of the slurry.
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