GREEN CHILI POTATO SOUP RECIPES

Steps:

• Sauté onion, garlic, carrots, celery, and sweet peppers in bacon grease until softened. Add these to a slow cooker, along with diced potatoes, broth, salt, black pepper & green chilies. Cover and cook on high until potato pieces are tender. Remove about half of the potato pieces and mash the ones left in the broth with a potato masher. Place the rest of the potato pieces back in the cooker; stir in cream cheese, half and half, hot sauce, Worcestershire sauce, and Aloha Wine, stirring constantly as you add these items. Cook another hour or until the cream cheese has been incorporated into the soup. Before serving, place a handful of white cheddar cheese in the bottom of the bread bowl, ladle soup in as desired, then top with your choice of regular cheddar cheese, bacon bits, and fresh chives.

Steps:

• Turn the multicooker to sauté mode, add the olive oil and sauté the onions and peppers for 2-3 minutes until the onions are soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Turn off sauté mode.
• Add the green chilies, corn, potatoes, and chicken stock. Place the lid on the multicooker and set to manual, high pressure. Adjust the timer for 6 minutes. When the time goes off, allow for a natural release of steam for 3 minutes before manually releasing the rest of the steam. Carefully remove the lid.
• Stir the flour into the half and half to make a slurry and stir into the soup. Add the ground cumin, then adjust the seasoning with the salt and pepper. Turn the multicooker back to sauté and stir for 3-5 minutes until the soup is thick and creamy.