Mexican crock pot potato soup is creamy, hearty, and frugal. With sweet corn, diced potatoes, and plenty of warm spices, it’s the perfect base for all your favorite taco toppings!
I’ve mentioned before that Mr. Crumbs hasn’t always been a huge fan of meals made in the slow cooker.
He’s coming around, especially when we make yummy slow cooker meals like The Very Best Carnitas, Thai Pineapple Vegetable Curry, and Crock Pot Mississippi Chicken.
But one summer, he went out of town.
The kitchen became “experiment central” with ground beef and stews and sausages and all sorts of items he’s not that fond of.
This super simple Mexican crock pot potato soup was one of the highlights.
I started with corn stock, and I added fresh sweet corn, potatoes, Taco Seasoning, and Creamy Cauliflower Sauce, and then I set it to slow cook. I finished it with sour cream, cheddar cheese, and cilantro.
Let me tell you, it was downright delicious! So much so, that the kids and I ate the entire batch in one sitting! Hands down, I think you will agree that this is the best potato soup recipe, just like my family.
MEXICAN CROCK POT POTATO SOUP
Not only is this crock pot potato soup the ultimate comfort food, but it’s also:
- Easy. With simple ingredients, this recipe comes together in the slow cooker quickly!
- Frugal. The two main ingredients, corn and potatoes, are available year-round and are very affordable.
- Versatile. You can choose fresh corn, frozen or canned corn, and you can use any type of potato that is available or on sale.
- Gluten-free and dairy-free friendly! This recipe is naturally gluten free, and you can substitute bacon grease for the butter for a dairy-free option.
CROCKPOT POTATO SOUP INGREDIENTS
- Onion + Diced Celery. This crockpot potato soup is so easy, you don’t even have to sauté the veggies first!
- Bacon Grease. Save the fat when you cook your bacon – it adds extra salty flavor to a soup like this!
- Unsalted Butter. To keep this soup dairy free, substitute additional bacon grease or olive oil.
- Corn Kernels. Fresh sweet corn, frozen corn, or canned corn all work here. If avoiding GMOs, use organic corn.
- Diced Potatoes. IMO, the best potatoes are whatever is the best deal at the grocery store – russet potatoes, Yukon gold potatoes, or red potatoes. You don’t need to peel the potatoes for this crockpot potato soup either!
- Creamy Cauliflower Sauce. This makes the chowder into a creamy potato soup. You can also use heavy cream.
- Chicken Broth. You can use vegetable broth or corn stock if you have it (or make a batch if you have plenty of corn cobs).
- Taco Seasoning. I always keep a big batch of Homemade Taco Seasoning in my pantry.
- Additional Seasonings: Cumin + Garlic Powder + Cayenne + Salt and Pepper
HOW TO MAKE MEXICAN POTATO SOUP RECIPE
Step 1. Combine all ingredients except heavy cream in a 6-quart slow cooker. (If using Creamy Cauliflower Sauce, you can add it right away).
Step 2. Cook on low for 6-8 hours.
Step 3. Stir the chowder and add the cream (if using). Season to taste, as needed. I generally find the chowder needs the same amount of seasoning after cooking as I added to it prior to cooking.
Step 4. If desired, lightly mash a portion of the soup with a potato masher until the desired consistency. This will help to thicken the liquids a bit and make it more of a stew.
Serve the slow cooker potato soup recipe with optional toppings.
Store leftovers in an airtight container in the fridge for up to 4 days (you can buy containers locally at Walmart or have them shipped to you via Amazon).
Soup the next day is often more flavorful! I don’t recommend freezing this soup, since diced potatoes have a gummy texture after freezing and thawing.
CROCKPOT POTATOES SOUP TOPPINGS
This crockpot potatoes soup is a simple meal turned festive with optional toppings. Let everyone dish their favorites at the table!
- Fresh cilantro
- Diced green chiles
- Black beans
- Shredded cheese (we like mild cheddar or sharp cheddar cheese)
- Sour cream
- Diced bacon
- Salsa
- Sliced green onions
- Sliced jalapeños
MEXICAN POTATO SOUP FAQS
How do you thicken the recipe for potato soup in a crock pot?
You can easily thicken your crock pot corn and potato soup by mashing a portion of the potatoes with a potato masher or fork (or immersion blender) after the soup cooks. This will thicken the soup to a more stew-like consistency.
Can I make slow cooker Mexican potato soup in an Instant Pot?
Yes. Most slow cooker recipes can be adapted for Instant Pot pressure cookers (I have this one). Read my Instant Pot recipe conversion tips HERE!
Can you use leftover mashed potatoes for crock pot potato soup?
Yes! You won’t have the same chunky consistency as diced potatoes in the soup, but you’ll still get great potato flavor by using leftover mashed potatoes, and your soup will naturally be thicker. If using mashed potatoes, you can omit the butter and Creamy Cauliflower Sauce or cream from the recipe.
MORE EASY SLOW COOKER SOUPS
- Cheeseburger Soup
- Slow Cooker White Chicken Chili
- Slow Cooker Vegetable Curry
- Homemade Tortilla Soup
- Northern Beans and Ham Soup
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Mexican crock pot potato soup is creamy, hearty, and frugal. With sweet corn, diced potatoes, and plenty of warm spices, it’s the perfect base for all your favorite taco toppings!
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 5 minutes-8 hours 5 minutes
- Yield: 4–6 servings 1x
- Category: Soup & Salad
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 1 cup chopped onion
- 2 Tbsp bacon grease
- 1 Tbsp unsalted butter (if DF, substitute with additional bacon grease)
- ½ cup diced celery
- 2 cups corn kernels (if avoiding GMOs, use organic)
- 1 cup diced potatoes
- ½ cup creamy cauliflower sauce (or heavy cream)
- 1 ½ cups chicken stock, chicken broth, or corn stock if you have it.
- 1 cup water, or additional chicken stock
- 2 Tbsp taco seasoning
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Combine all ingredients except heavy cream in a 6-quart slow cooker. (If using Creamy Cauliflower Sauce, you can add it right away.)
- Cook on low for 6-8 hours.
- Stir the chowder and add the cream, if using. Season to taste, as needed. I generally find the chowder needs about the same amount of seasoning after cooking as I added to it prior to cooking.
- If desired, lightly mash a portion of the chowder with a potato masher until it reaches the desired consistency. This will help to thicken the liquids a bit and make it more of a stew.
- Serve with optional toppings (see notes).
Notes
- This soup is a simple meal turned festive with optional toppings. Consider adding fresh cilantro, diced green chiles, black beans, shredded cheese, sour cream, diced bacon, or salsa to give new flavor twists to an instant family favorite.
- Store leftovers in an airtight container in the fridge for up to 4 days. Soup the next day is often more flavorful! I don’t recommend freezing this soup, since diced potatoes have a gummy texture after freezing and thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 670
what is the serving size?
I get about 4 servings out of this Deanna.
The flavor was good I would cut back on the grease next time. It was a bit greasy. I also would not add the cream until the end. I thought about doing that but wanted to follow the recipe the first time. I think Adding it at the beginning caused my broth to be a weird consistency.
I can see that happening with the cream Erin, and I think you’re right. I’ll update the recipe to reflect this!
Tiffany,
I was wondering if by chance you could send this recipe to my email it is not wanting to pull up for me.
Please and Thank you!
Jessica
Hi Tiffany,
Absolutely love this recipe. Actually, I tried this Thanksgiving, unfortunately, I couldn’t be with my family so this warmed my heart a little bit 🙂 What would you add to make it a little more spicy? Jalapeños? Cayenne maybe? Do make the photos yourself? They look gorgeous!
-Mauricio
Hi Mauricio! I’d add cayenne for the first round of heat. I’m fearing that adding jalapenos to the slow cooker might make it too hot. Yes, those are my photos – thank you!