Slow Cooker Jalapeno Cheddar Cheese Soup Recipe

Name: Slow Cooker Jalapeno Cheddar Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 yellow onion, chopped; 2 carrots, peeled and chopped (about a cup); 2 jalapenos, seeded and diced, plus additional jalapenos 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 4 cups vegetable broth; 3 small yukon gold potatoes, peeled and chopped; 1 3/4 cups freshly grated sharp cheddar cheese, plus additional for serving, to taste; green onion, to taste, for serving

Servings: persons

2 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped (about a cup)
2 jalapenos, seeded and diced, plus additional jalapenos 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 4 cups vegetable broth
3 small yukon gold potatoes, peeled and chopped
1 3/4 cups freshly grated sharp cheddar cheese, plus additional for serving, to taste
green onion, to taste, for serving

1
Melt the butter in a large deep stockpot or Dutch oven over medium heat.
2
Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
3
Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
4
Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
5
Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
6
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.
7
Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
8
Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
9
Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 yellow onion, chopped, 2 carrots, peeled and chopped (about a cup), 2 jalapenos, seeded and diced, plus additional jalapenos for serving, and more.

Yes, Slow Cooker Jalapeno Cheddar Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Jalapeno Cheddar Cheese Soup

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