Slow Cooker Nacho Potato Soup

• 1/4 White Onion
• 1 Green Tomato
• 1 Jalapeno Pepper
• 1 Green Pepper
• 1 tsp Salt
• 1/4 tsp Ground Black Pepper
• 2 Russet Potatoes
• 1 tbsp Smoked Paprika
• 3 Bay Leaves
• 2 tsp Dried Rosemary
• 1 1/2 tsp Salt
• 2 cup Vegetable Stock
• 3 cup Milk
• 1/4 cup Salted Butter
• 2 cup Shredded Cheddar Cheese
• 3 tbsp Cornstarch
• 1/3 cup Cold Water

1. Dice onion, green tomato, jalapeno, and green pepper.
2. Add to medium nonstick skillet with teaspoon of salt and ground black pepper.
3. Cover and cook over medium heat for 15 minutes stirring occasionally.
4. Meanwhile, peel potatoes and cut into 1-inch cubes.
5. Transfer cooked onion mixture to slow cooker, along with the remainder of the soup ingredients, EXCEPT cheese.
6. Cover and cook on high for 5-6 hours.
7. When cooked, add cheddar cheese to soup and stir until fully melted.
8. Make a slurry by stirring together the cornstarch and water in a separate cup/bowl.
9. Add gradually to the soup until you reach the desired thickness.
10. You may or may not use all of the slurry.

white onion, green tomato, pepper, green pepper, salt, ground black pepper, potatoes, paprika, bay leaves, rosemary, salt, vegetable stock, milk, butter, cheddar cheese, cornstarch, water

Taken from cookpad.com/us/recipes/353330-slow-cooker-nacho-potato-soup (may not work)