Crock Pot Jalapeño Popper Potato Soup
Creamy loaded potato soup with a kick: cream cheese, cheddar, turkey bacon and fresh jalapeños, just like your favorite appetizer.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 lbs (900 g) Yukon Gold potatoes, diced
- 1 medium onion, diced
- 3 jalapeños, seeded and diced (plus slices for topping)
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt, 1/2 tsp pepper
- 8 oz (225 g) cream cheese, cubed
- 1 cup (240 ml) half-and-half
- 1 1/2 cups (150 g) sharp cheddar, shredded
- 1/2 cup (50 g) Monterey Jack, shredded
- 8 slices turkey bacon, cooked and crumbled
- Toppings: fresh jalapeño slices, turkey bacon, cheddar, cilantro or green onions
Instructions
- Add potatoes, onion, diced jalapeños, garlic, broth and seasonings to the crock pot.
- Cover and cook on LOW 6 hours or HIGH 3-4 hours.
- Mash some of the potatoes to thicken the soup.
- Stir in the cream cheese and half-and-half until smooth, then the cheddar and Jack until melted.
- Stir in half of the turkey bacon and cook 15 minutes more.
- Serve topped with fresh jalapeño slices, turkey bacon and cheese.
Notes
Leave some jalapeño seeds in for more heat, or use pickled jalapeños for a tangy twist.
Find it online: https://munchtwist.com/crock-pot-jalapeno-popper-potato-soup/