Slow Cooker Cheddar Soup

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5 from 1 vote

Nothing's quite as wonderful as being able to incorporate CHEESE into a piping hot bowl of homemade soup comfort!

Prep Time35

Cook Time3 30

Total Time4 5

Course: Soup

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $1.12 per serving

Equipment

a 6-quart or larger slow cooker
kitchen emulsifier or blender

Ingredients

4 cups chicken stock
2 cups sweet onion rough chopped
½ cup carrot rough chopped
½ cup celery rough chopped
½ cup red bell pepper rough chopped
¼ cup unsalted butter
1 ½ teaspoons Kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper or Aleppo pepper or more to taste
3 cups sharp Cheddar cheese grated from a block
1 (8) ounce package cream cheese softened to room temperature
1 ¼ cups whole milk divided
¼ cup cornstarch divided

optional

croutons
scallions chopped
bacon cooked and chopped

Instructions

Place the chicken stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart or larger slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
Using a hand blender/kitchen emulsifier or blender, pulse the mixture to break up the tender vegetables. If using a blender, use a ladle to spoon the vegetables into the blender with a bit of liquid. This way, the majority is processed, however they may still be some larger pieces which is fine.
Whisk Cheddar cheese with 1 tablespoon of the cornstarch. Cream the cream cheese and 1 cup of the milk. At the same time, add both the cheese and the cream cheese milk mixture in to the slow cooker. Whisk to combine. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
Whisk together the remaining cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in the slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
Portion into serving bowls or serve in bread bowls. Garnish with croutons, bacon, scallions, or a combination.

Notes

Make Ahead and refrigerate soup in the insert with the lid for three days. To reheat, add to a non-stick saucepan and heat over low heat until warmed.

To Freeze portion soup into freezer-safe lidded containers and freeze for up to three months. To thaw, place in refrigerator overnight. To reheat, add to a non-stick saucepan and heat over low heat until warmed.

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