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Baked Potato Soup

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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large can green chilies, drained
  • 1 large can black beans, drained
  • 3 14 ounce block pepper jack cheese
  • ¼ cup butter
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons Ranch dry season mix
  • 1 cup onions (about 4 large), chopped (about 7 cups)
  • 1 cup sausage, thinly sliced
  • 3 tablespoons breast halves, boneless & skinless
  • 1 8 ounce can Mexicorn, drained
  • 4 slices peaches (do not peel)
  • Shredded cheese
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large can green chilies, drained
  • 1 large can black beans, drained
  • 3 14 ounce block pepper jack cheese
  • ¼ cup butter
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons Ranch dry season mix
  • 1 cup onions (about 4 large), chopped (about 7 cups)
  • 1 cup sausage, thinly sliced
  • 3 tablespoons breast halves, boneless & skinless
  • 1 8 ounce can Mexicorn, drained
  • 4 slices peaches (do not peel)
  • Shredded cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine first 6 ingredients in a 5-quart slow cooker
  2. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives
  4. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving
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