Slow Cooker Potato & Poblano Chowder
Made with potatoes, poblano peppers, onion, garlic, and spices, Slow Cooker Potato & Poblano Chowder is perfect comfort food for cold nights! This thick & hearty soup is a cinch to make thanks to the convenience of the slow cooker!
Equipment
- 5 quart slow cooker
- potato masher
Ingredients
- 5 russet potatoes scrubbed and cubed
- 1 yellow onion diced
- 2 poblano peppers diced
- 2-3 garlic cloves minced
- 1 bay leaf
- 1 teaspoon sea salt + more to taste
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon white pepper
- 2 1/2 cups broth (vegetable, chicken)
- 8 ounces full fat cream cheese cubed
- 1 chipotle pepper can chipotles in adobo one chopped chipotle from can. OPTIONAL (only if you want to make it spicy)
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, smoked paprika, black pepper, cumin, white pepper).
- 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!
Tried this recipe?Let us know how it was!