Slow Cooker Nacho Potato Soup

Name: Slow Cooker Nacho Potato Soup
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 White Onion; 1 Green Tomato; 1 Jalapeno Pepper; 1 Green Pepper; 1 tsp Salt; 1/4 tsp Ground Black Pepper; 2 Russet Potatoes; 1 tbsp Smoked Paprika; 3 Bay Leaves; 2 tsp Dried Rosemary; 1 1/2 tsp Salt; 2 cup Vegetable Stock; 3 cup Milk; 1/4 cup Salted Butter; 2 cup Shredded Cheddar Cheese; 3 tbsp Cornstarch; 1/3 cup Cold Water

hands.matt @cook_3355319

North Carolina

Oddly, I made this simply because I had a large loaf of crusty bread I needed to use. So, I decided to make something that would need sopping up.

hands.matt @cook_3355319

North Carolina

Oddly, I made this simply because I had a large loaf of crusty bread I needed to use. So, I decided to make something that would need sopping up.

Saved

Ingredients

8 servings

Soup
1/4White Onion
1Green Tomato
1Jalapeno Pepper
1Green Pepper
1 tspSalt
1/4 tspGround Black Pepper
2Russet Potatoes
1 tbspSmoked Paprika
3Bay Leaves
2 tspDried Rosemary
1 1/2 tspSalt
2 cupVegetable Stock
3 cupMilk
1/4 cupSalted Butter
2 cupShredded Cheddar Cheese
Slurry
3 tbspCornstarch
1/3 cupCold Water

Saved

Steps

1

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.
2

Meanwhile, peel potatoes and cut into 1-inch cubes.
3

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.
4

When cooked, add cheddar cheese to soup and stir until fully melted.
5

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.