Slow Cooker Spicy Potato Soup

Name: Slow Cooker Spicy Potato Soup
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 10
Ingredients: 2 slices bacon; 1 cup chopped carrots; 1 cup chopped poblano chilies; 1 cup chopped onion; 2 tablespoons seeded and minced jalapeno pepper; 3 cloves garlic, minced; ½ teaspoon ground cumin; ⅓ cup King Arthur Unbleached All-Purpose Flour; 2½ cups fat-free chicken broth; 1½ cups skim milk; 5 cups diced peeled baking potatoes; ½ teaspoon salt; 5 ounces Cabot Pepper Jack Cheese, grated (about 1¼ cups); 2 ounces Cabot Lite50 Sharp Cheddar Cheese, grated (½ cup); ⅔ cup chopped green onion

Servings

10

Prep Time

35 minutes

Cook Time

3 hours

Love cheddar, potato soup and spicy food? Then this slow cooker potato soup recipe will be a real treat! Made with two types of cheddar (Cabot Pepper Jack and Cabot Lite50 Sharp Cheddar) and two spicy peppers (poblano chilies and jalapeno peppers) this flavorful recipe results in a hearty, perfectly thick cheddar potato soup that has just the right amount of heat. For even more deliciousness, top each bowl with crumbled bacon. Once you’ve made and enjoyed this slow cooker soup, share it with family and friends on Facebook, Pinterest, Twitter or Instagram – use our handle @cabotcheese when posting on Instagram.

To make 10 servings of this comforting potato soup recipe, begin by cooking bacon in a large skillet over medium-high until crisp. Transfer the bacon to a paper towel and set aside.

Discard all but 1 tablespoon of fat from skillet. Add carrots, poblanos, onion, jalapenos, garlic and cumin, sautéing over medium high heat until the onions are just starting to turn golden brown. Stir in flour and cook for 30 seconds longer.

Scrape mixture into a large slow cooker. Deglaze the bottom of the skillet with chicken broth, gently scraping up any cooked on bits from the bottom of the skillet with a spoon. Add the broth from the skillet to the slow cooker, along with the milk, potatoes and salt, and stir to combine. Cover and cook on high for 2½ to 3 hours or until potatoes are tender and soup is thickened.

Add grated Cabot Pepper Jack and Cabot Lite50 Sharp Cheddar, stirring to combine. Let cook for 15 more minutes, or until cheese has melted. Stir soup again before serving. Ladle soup into bowls and serve topped with green onions and reserved bacon, crumbled.

Need more delicious slow cooker soup recipes? Try our tasty Slow Cooker Broccoli-Cheddar Soup next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this potato soup recipe. If you have a chance, please rate and review it!

Ingredients

2 slices bacon
1 cup chopped carrots
1 cup chopped poblano chilies
1 cup chopped onion
2 tablespoons seeded and minced jalapeno pepper
3 cloves garlic, minced
½ teaspoon ground cumin
⅓ cup King Arthur Unbleached All-Purpose Flour
2½ cups fat-free chicken broth
1½ cups skim milk
5 cups diced peeled baking potatoes
½ teaspoon salt
5 ounces Cabot Pepper Jack Cheese, grated (about 1¼ cups)
2 ounces Cabot Lite50 Sharp Cheddar Cheese, grated (½ cup)
⅔ cup chopped green onion

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Directions

COOK bacon in a large skillet over medium-high until crisp. Transfer the bacon to a paper towel and set aside.
DISCARD all but 1 tablespoon fat from skillet. Add carrots, poblanos, onion, jalapenos, garlic and cumin; sauté, over medium high heat, until the onions are just starting to turn golden brown. Stir in flour and cook for 30 seconds longer.
SCRAPE mixture into large slow cooker. Use chicken broth to deglaze the bottom of the skillet, gently scraping up any cooked on bits from the bottom of the skillet with a spoon. Add the broth from the skillet to the slow cooker, along with the milk, potatoes and salt, and stir to combine. Cover and cook on high setting for 2½ to 3 hours or until potatoes are tender and soup is thickened.
ADD cheeses, stirring to combine. Let cook for 15 more minutes, or until the cheese is melted. Stir soup again before serving. Ladle soup into bowls and serve topped with green onions and reserved bacon, crumbled.