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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!!

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Buglet's Mom October 21, 2010

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.

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Jazz Lover November 21, 2010

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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Shelby Jo January 19, 2009
Crock Pot Potato Soup With Chilies and Cheese