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Slow Cooker Nacho Potato Soup
Slow Cooker Nacho Potato Soup

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We hope you got benefit from reading it, now let’s go back to slow cooker nacho potato soup recipe. To cook slow cooker nacho potato soup you only need 19 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Slow Cooker Nacho Potato Soup:
  1. Prepare Soup
  2. Take 1/4 White Onion
  3. Take 1 Green Tomato
  4. You need 1 Jalapeno Pepper
  5. Use 1 Green Pepper
  6. Provide 1 tsp Salt
  7. You need 1/4 tsp Ground Black Pepper
  8. Provide 2 Russet Potatoes
  9. Use 1 tbsp Smoked Paprika
  10. Get 3 Bay Leaves
  11. Take 2 tsp Dried Rosemary
  12. Get 1 1/2 tsp Salt
  13. Use 2 cup Vegetable Stock
  14. Take 3 cup Milk
  15. Provide 1/4 cup Salted Butter
  16. Prepare 2 cup Shredded Cheddar Cheese
  17. Use Slurry
  18. Prepare 3 tbsp Cornstarch
  19. Get 1/3 cup Cold Water
Instructions to make Slow Cooker Nacho Potato Soup:
  1. 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.
  2. Meanwhile, peel potatoes and cut into 1-inch cubes.
  3. 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.
  4. When cooked, add cheddar cheese to soup and stir until fully melted.
  5. 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.

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