Serve this ropa vieja over rice or atop tortillas for a delicious meal. On the side, include cheese, fresh cilantro, and sour cream.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 8 large Idaho potatoes, skin-on, cut into 1-inch cubes
- 1 (32 ounce) carton chicken broth
- 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
- 1 pint heavy whipping cream
- 1 (16 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 cup chopped white onion
- 1 cup chopped green onions
- 1 (1 pound) package bacon
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker.
- Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.
- You can add 3 tablespoons cornstarch to make soup thicker if needed.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 19 g |
| Sodium | 916 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this was okay but it needed more flavor in my opinion. It was definitely creamy but lacked in flavor.