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Slow Cooker Mexican Potato Soup

This Slow Cooker Mexican Potato Soup recipe is a delicious, hearty and frugal meal that is naturally gluten-free with a dairy-free option.


  • 1 cup chopped onion
  • 2 Tbsp bacon grease
  • 1 Tbsp unsalted butter (if DF, substitute with additional bacon grease)
  • 1/2 cup diced celery
  • 2 cup corn kernels (if avoiding GMOs, use organic)
  • 1 cup diced potatoes
  • 1/2 cup creamy cauliflower sauce (or heavy cream)
  • 1 1/2 cups chicken stock, chicken broth, or corn stock if you have it.
  • 1 cup water, or additional chicken stock
  • 2 Tbsp taco seasoning
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Combine all ingredients in a 6-quart slow cooker.
  2. Set cook time to low and cook for 6-8 hours.
  3. Stir chowder, then taste. 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.)
  4. If desired, lightly mash a portion of the chowder with a potato masher, pastry knife or with a large fork. This will help to thicken the liquids a bit and make it more of a soup than a stew.
  5. Serve with optional toppings (see notes).


This soup is a simple meal turned festive with optional toppings. Consider adding fresh cilantro, diced green chilis, black beans, shredded cheese, sour cream, diced bacon or salsa to give new flavor twists to an instant family favorite.