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.

Mexican Crock Pot Potato Soup | Easy 5-Minute Prep Recipe

Name: Slow Cooker Potato Soup
Prep time: 00:05
Cook time: 08:00
Total time: 08:05
Yield: 6
Cuisine: Mexican
Ingredients: onion; bacon grease; celery; corn kernels; potatoes; creamy cauliflower sauce; chicken stock; water or additional chicken stock; taco seasoning; cumin; garlic powder; cayenne; sea salt; black pepper

Crock Pot Potato 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!

Author: Tiffany
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

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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

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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

Find it online: https://dontwastethecrumbs.com/recipe-slow-cooker-mexican-corn-and-potato-chowder/