crock pot mexican baked potato soup

Directions :

1. Peel your potatoes and give them a rough chop.
2. Next, chop your veggies and toss them in the pot along with your potatoes.
3. Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
4. If you're a pepper fiend, some black or white pepper would be a great addition.
5. Set your slow cooker to high and cook for 4-5 hours, or, if you're gone for the day, set it to low for 8 hours.
6. You can roast your garlic while the soup cooks by setting your oven to 400 °F, chopping the top off each garlic head, drizzling with olive oil, and sealing in a foil pouch
7. Roast for about an hour and then squeeze each head of garlic to release the yummy roasted garlic "butter" from the bulbs and spoon into the soup when it's done!
8. For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
9. For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
10. Ready to eat? Simply mix in your cheese and garnish with all your favorites!