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Crock-pot Mexican Baked Potato Soup

Jenn | Peas and Crayons
  • 260 minutes
  • Serves 4 to 6

INGREDIENTS

1/3 cup

Choped green onion

1

Cilantro

3

heads Garlic, roasted

1/4 tsp

Garlic powder

1

Green onion

2

Jalapenos, large

1/4 tsp

Oregano

3

lbs Yukon gold potatoes

4 cups

Vegetable broth, low sodium

1/2 cup

Salsa verde

1 pinch

Red pepper flakes [optional

1/2 tsp

Salt

1

White or black pepper

1 tsp

Cumin

1 cup

Cheddar cheese

1

Cheddar cheese, grated

1

Greek yogurt or sour cream

2 cups

Diced yellow onon