Slow Cooker Jalapeno Cheddar Cheese Soup

Recipe by AmyZoe
READY IN: 5hrs 30mins




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