Crock Pot Potato Soup With Chilies and Cheese

"This soup is so easy to put together and it is really nice meal to come home to after work. Easy and delicious - what more could one ask for? Serve with flour tortillas for dipping and shredded cheese of your choice to top. If you are not too concerned about the fat content you can use regular cream cheese - but I love the NEUFCHATEL. Everyone in my family loves this, even the babies."
 
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photo by Shelby Jo photo by Shelby Jo
photo by Shelby Jo
Ready In:
8hrs 15mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. WOW! This soup is fantastic. I took the lazy way out and just chopped up some russets with the skins on. I used a 12 oz. bottle of Rosarita salsa verde instead of the green chiles, and threw in about a teaspoon of cumin, as well. I probably got a little heavy-handed with the onion powder, too. Cooked it on low for 8 hours, and then my husband and I devoured it! Thanks for a recipe that will go into the regular winter soup rotation!!
     
  2. I made this exactly as written and it was really simple to put together. It was a little bland for our taste. Also, the cream cheese never totally melted. There were globs of cream cheese on the top.
     
  3. What a yummy soup. it was the perfect supper on a -30 degree January night in Iowa! I didn't have green chilies, and didn't notice until I had started throwing everything into the crock pot. I used a 7oz. can of salsa verde instead. It worked great. The soup was nice and spicy but not too hot. I served some grilled cheese on the side. Thanks so much for posting! Made for Belly Warmers: Soups & Stews Photo event in the Photo Forum.
     
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Tweaks

  1. WOW! This soup is fantastic. I took the lazy way out and just chopped up some russets with the skins on. I used a 12 oz. bottle of Rosarita salsa verde instead of the green chiles, and threw in about a teaspoon of cumin, as well. I probably got a little heavy-handed with the onion powder, too. Cooked it on low for 8 hours, and then my husband and I devoured it! Thanks for a recipe that will go into the regular winter soup rotation!!
     

RECIPE SUBMITTED BY

I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
 
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