Slow Cooker Southwestern Potato Soup

Tuesday, September 24, 2013

In continuing my Six Soups September series, I'm sharing my Southwestern Potato Soup! This is certainly a different soup, but it's good to have in the recipe book.

Slow Cooker Southwestern {Green Chile} Soup from It's Always Ruetten

This soup is one of those great "cheapy" soups to pull together when the end of the month comes around and there isn't much money left in the food budget.

4 lbs potatoes, peeled and cubed
1 14.5 oz can of reduced fat, low sodium chicken broth
2 cups water
1 bulb garlic
2/3 cup green chile (either fresh, frozen, or canned) peeled, seeded, and chopped
1 ear of corn, cut off the cob
3 celery stalks, cut into half inch pieces
1 tablespoon fresh thyme
1/4-1/2 cup sour cream

1. Place all of the prepared ingredients (except the sour cream) in a slow cooker and cook on low for 8-9 hours.
2. When the potatoes are cooked through (pierce them with a fork to check), let the soup cool.
3. Once the soup is cool, in batches of two cup scoops, process in a blender with a few scoops of sour cream in each batch and blend until smooth.
4. Serve with a dollop of sour cream, chopped green onion, and paprika for garnish.

Crock Pot Southwestern Potato Soup from It's Always Ruetten

This soup is a little different, but a great way to celebrate the Southwest as the weather turns cooler!

If you missed the first three soups in the series, check them out below!

Lemon Chicken Orzo Soup from It's Always Ruetten

Caldo de Res Recipe from It's Always Ruetten

Classic Chile Recipe from It's Always Ruetten

{I party with these blogs.}

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