Slow Cooker Potato & Poblano Chowder
User Reviews
5
6 reviews
Excellent
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Prep Time
5 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 20 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Slow Cooker Potato & Poblano Chowder
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Made with potatoes, poblano peppers, onion, garlic, and spices, Slow Cooker Potato & Poblano Chowder is a wonderful warm and cozy meal that is perfect comfort food for cold nights! This thick & hearty soup is a cinch to make thanks to the convenience of the slow cooker!
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Ingredients
- 5 russet potato scrubbed and cubed
- 1 yellow onion diced
- 2 poblano pepper diced
- 2 garlic minced, cloves
- 1 bay leaf
- 1 tsp. salt
- 1 tsp. smoked paprika
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1/8 tsp. white pepper
- 2.5 cups broth
- 8 oz. cream cheese cubed, full fat
- 1 chipotle pepper chipotles in adobo one chopped chipotle from can. OPTIONAL (only if you want to make it spicy, can
Instructions
- Add your potatoes, onion, poblano peppers, and garlic to the slow cooker. You can peel your potatoes, but I like the skin on. Add your seasonings (bay leaf, salt, black & white pepper, cumin, smoked paprika).
- If you want to make the soup smoky and spicy, add the chopped chipotle pepper, otherwise continue on. Pour the broth over everything and give it a stir. Cook on high for 3-4 hours or low for 6-8.
- When the cooking time is done, the potatoes should be tender. Remove the bay leaf, and using a potato masher, mash the chunks of potato to your desired size. Mash it well for little to no chunks, or choose to leave some potatoes in large chunks, it's up to you.
- Add the cubed cream cheese to the slow cooker and stir. Put the lid back on and in about 10-15 minutes, stir the soup until the cream cheese has fully dispersed in the soup. Taste for any needed salt and garnish with a little smoked paprika. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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