Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, slow cooker nacho potato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Slow Cooker Nacho Potato Soup instructions. Dice onion, green tomato, jalapeno, and green pepper. Add to medium nonstick skillet with teaspoon of salt and ground black pepper. Slow Cooker Nacho Potato Soup step by step Dice onion, green tomato, jalapeno, and green pepper.
Slow Cooker Nacho Potato Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Slow Cooker Nacho Potato Soup is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have slow cooker nacho potato soup using 19 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Nacho Potato Soup:
- Prepare Soup
- Get 1/4 White Onion
- Get 1 Green Tomato
- Get 1 Jalapeno Pepper
- Take 1 Green Pepper
- Get 1 tsp Salt
- Prepare 1/4 tsp Ground Black Pepper
- Make ready 2 Russet Potatoes
- Get 1 tbsp Smoked Paprika
- Get 3 Bay Leaves
- Prepare 2 tsp Dried Rosemary
- Prepare 1 1/2 tsp Salt
- Get 2 cup Vegetable Stock
- Prepare 3 cup Milk
- Make ready 1/4 cup Salted Butter
- Make ready 2 cup Shredded Cheddar Cheese
- Prepare Slurry
- Prepare 3 tbsp Cornstarch
- Get 1/3 cup Cold Water
In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker. Add soup, taco seasoning, diced tomatoes and green chilis, and milk. Cook and stir until the Velveeta is melted into the soup.
Steps to make Slow Cooker Nacho Potato Soup:
- 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.
- Meanwhile, peel potatoes and cut into 1-inch cubes.
- 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.
- When cooked, add cheddar cheese to soup and stir until fully melted.
- 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.
Add soup, taco seasoning, diced tomatoes and green chilis, and milk. Cook and stir until the Velveeta is melted into the soup. Whisk in cream cheese until melted. The beauty of slow-cooker soups is that you can dump most of the ingredients together and go about your day. Cook, covered, on low until the vegetables are tender.
So that’s going to wrap this up for this exceptional food slow cooker nacho potato soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!