Slow Cooker Jalapeño Cheddar Cheese Soup
(source)
A creamy potato, carrot cheddar cheese soup made in the slow cooker. Add jalapeños for an extra kick!
Yield: Serves 6
Total Time: 5 hours
Ingredients:
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped (about 1 cup)
- 2 jalapeños, seeded and diced, plus additional jalapeño slices for serving
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup flour
- 1 cup milk
- 4 cups low sodium chicken or vegetable broth
- 3 small Yukon gold potatoes, peeled and chopped
- 1 3/4 cups freshly grated sharp cheddar cheese, plus additional for serving
- Green onions, for serving
Directions:
- Melt the butter in a large, deep stockpot or Dutch over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Transfer the mixture to a 4-quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
- Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the slow cooker). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeño slices, green onions, and additional cheddar cheese.
