Potato Pimento Cheese Soup Recipe | Slow Cooker
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Potato Pimento Cheese Soup Recipe | Slow Cooker It’s creamy, hearty & flavorful. Inspired by the popular Pimento Cheese spread, it’s sure to become a favorite!
Potato Pimento Cheese Soup
I don’t even know where Pimento Cheese came from originally. All I know is it was primarily a regional dish until recent times when the internet and Pinterest spread regional favorites far and wide. I didn’t touch the stuff growing up. I was one of those who could not touch any of my foods on my plate, and I ate one item at a time! All I know about Pimento Cheese was what my Mom made for church dinners and family reunions.
Do you know? There are two spellings of the word pimento. It can be pimento or pimiento. Pimento is the Portuguese word for bell pepper. While Pimiento is a Spanish word.
Of course, my tastes changed and now I love traditional Pimento Cheese. In fact, I made my family’s favorite Pimento Cheese, Jalapeno Pimento Cheese and The Masters Pimento Cheese to name a few and shared with you before!
What are a pimentos?
A pimento is a mild pepper. Also known as a cherry pepper, it is a large, red, heart-shaped chili pepper. It’s sweet and more aromatic than a red bell pepper. Some varieties are hot. For this recipe and all my Pimento Cheese recipes, I use pickled and jarred pimentos.
I decided to take pimento cheese spread and turn it into a soup—not only a soup, but an easy slow cooker soup! I spent very little hands-on time spent on this recipe. The wonderful slow cooker does the work for you!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 2 to 3 pounds potatoes peeled and diced
- 1/2 cup white onion diced
- 6 cups chicken broth
- 1 cup half and half
- 3 tablespoon all purpose flour
- 4 cups cheddar cheese shredded (I used a mild cheddar cheese), reserve some for garnish
- 1 4 ounce jar pimento peppers, diced, drained, reserve some for garnish
- salt and pepper to taste
- 3/4 cup sour cream if desired
- 4 to 6 slices bacon cooked and crumbled
Potato Pimento Cheese Soup Recipe | Slow Cooker
Ingredients
- 2 to 3 pounds potatoes peeled and diced
- 1/2 cup white onion diced
- 6 cups chicken broth
- 1 cup half and half
- 3 tablespoon all purpose flour
- 4 cups cheddar cheese shredded (I used a mild cheddar cheese), reserve some for garnish
- 1 4 ounce jar pimentos diced, drained, reserve some for garnish
- salt and pepper to taste
- 3/4 cup sour cream if desired
- 4 to 6 slices bacon cooked and crumbled
Instructions
- Add onion and potatoes to slow cooker.
- Add chicken stock or broth, salt and pepper. Cook on high until soup is simmering.
- Check potatoes. They are done when they are fork tender.
- When potatoes are done, either mash with a potato masher or blend in a blender or immersion blender to the desired consistency. You can even puree half the mixture and leave the other half chunky, however you want is good.
- Meanwhile, toss grated cheddar in flour to coat.
- After you have the texture you want, add half & half, cheese/flour mixture and pimentos. Cook on medium 30 minutes until cheese is melted and soup has thickened slightly.
- Serve with sour cream, bacon.
- Garnish with shredded cheddar cheese and pimento
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
What a find! Can’t wait to make it. Could this be made with diced hash browns? Many thanks!
Yes, you can add hash browns, that would be wonderful!