Crock-pot Mexican Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker potato and vegetable soup with Mexican seasonings, salsa, and a touch of Greek yogurt for creaminess. Warming and hearty, it's a vegetarian comfort meal perfect for cool days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 lbs yukon gold potatoes ((peeled))
- 4 cups low sodium vegetable broth
- 2 large jalapenos ((diced + seeds removed))
- 2 cups diced yellow onion
- 1/3 cup choped green onion
- 1/2 cup salsa verde
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1-3 heads of roasted garlic ((add as much or as little roasted as you'd like))
- 1 cup freshly grated cheddar cheese
- white or black pepper (to taste)
- greek yogurt or sour cream
- freshly chopped cilantro
- grated cheddar cheese
- chopped green onion
- a pinch of red pepper flakes [optional]
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 692mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1261mg
- Calcium
- 295mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.