Slow Cooker Cheddar Soup Recipe – A Warm Hug in a Bowl

When the chill of autumn lingers in the air and the leaves begin to dance on the ground, there’s nothing quite as comforting as a bowl of homemade soup. The scent of melting cheese and tender veggies bubbling away in the slow cooker brings me back to family dinners on cozy Sundays. This Slow Cooker Cheddar Soup is not only easy to make but also a heartwarming dish that fills your home with warmth and love. So grab your favorite spoon, and let’s create some magic together!

Why You’ll Love It

• Quick and easy to make – just toss ingredients in the slow cooker!
• Comforting homemade flavor that warms your heart.
• Made with simple ingredients that you probably already have.
• Perfect for any occasion, from weeknight dinners to gatherings with friends.
• Always a crowd-pleaser – everyone will ask for seconds!

Ingredients You’ll Need

• 4 cups chicken stock
• 2 cups sweet onion, rough chopped
• 1/2 cup carrot, rough chopped
• 1/2 cup celery, rough chopped
• 1/2 cup red bell pepper, rough chopped
• 1/4 cup unsalted butter (use unsalted to control the salt)
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper or Aleppo pepper (add more if you like it spicy!)
• 3 cups sharp Cheddar cheese, grated from a block (block cheese melts better!)
• 1 8-ounce package cream cheese, softened to room temperature
• 1 1/4 cups whole milk, divided
• 1/4 cup cornstarch, divided
• Croutons, for garnish
• Scallions, chopped, for garnish
• Bacon, cooked and chopped, for extra flavor

How to Make It

1. Start by placing the chicken stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in your slow cooker. Close the lid and let it cook on HIGH until the veggies soften and the aroma fills your kitchen — about 3 hours.

2. After that divine smell fills the air, it’s time to blend! Use a hand blender or a regular blender to pulse the mixture. You want a creamy texture, so just give it a few good whirls to break up those tender vegetables.

3. In a small bowl, whisk together the Cheddar cheese with 1 tablespoon of cornstarch. In another bowl, cream the softened cream cheese with 1 cup of milk. Add both of these mixtures to the slow cooker, whisking to combine. Let it cook on HIGH until the cheese melts into that luxurious gooey goodness — about 30 minutes.

4. Now, for the final touches! In a separate bowl, whisk the remaining cornstarch with the remaining milk until you achieve a smooth blend. Stir this into the soup, cooking on HIGH until thickened — about another 15 minutes.

5. When your soup has thickened and looks magical, it’s time to serve! Ladle it into bowls and top it with croutons, crispy bacon, and a sprinkle of chopped scallions. You can even serve it in cute bread bowls for an extra treat!

6. If you have leftovers (though I doubt it!), refrigerate them for up to three days or freeze for up to three months.

Kitchen Tips

• Time-saving trick: Chop your veggies the night before to save time.
• Fix for a common mistake: If your soup is too thick, just whisk in a little extra milk until it’s just right.
• Creative twist: Want to spice things up? Add a splash of hot sauce or a sprinkle of smoked paprika for an extra flavor kick!

Serving Ideas

This Slow Cooker Cheddar Soup is perfect for any occasion! Serve it during a heartwarming family dinner, a cozy night in, or as a delightful addition to your holiday table. Pair it with a simple side salad or homemade breadsticks for a complete meal. And don’t forget — toppings like crispy bacon, crunchy croutons, and fresh scallions make each bowl even more inviting!

Storing & Leftovers

• To store: Place leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.
• Reheating tip: Gently reheat on the stovetop over low heat, stirring occasionally to maintain that creamy texture.
• Leftover idea: Use the soup as a rich sauce for pasta or as a dip for soft pretzels – it’s so versatile!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together beautifully.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand — this recipe is forgiving and adaptable.

Q: What’s the best way to serve it?
A: Fresh from the pan when it’s warm and aromatic — trust me, you’ll want to dive in right away!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign that it’s all set!

Final Thoughts

This Slow Cooker Cheddar Soup is more than just a recipe; it’s a reminder of the simple joys of home cooking and sharing meals with loved ones. Whether it’s a chilly evening in or a gathering with friends, this cozy soup brings warmth to your table and comfort to your soul. I can’t wait for you to try it and make it your own. Enjoy every creamy, cheesy spoonful, and don’t forget to share with those you love!

Slow Cooker Cheddar Soup

A comforting homemade cheddar soup made with simple ingredients in a slow cooker, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetable Base

• 4 cups chicken stock
• 2 cups sweet onion, rough chopped
• 1/2 cup carrot, rough chopped
• 1/2 cup celery, rough chopped
• 1/2 cup red bell pepper, rough chopped
• 1/4 cup unsalted butter use unsalted to control the salt
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper or Aleppo pepper add more if you like it spicy

Cheese Mixture

• 3 cups sharp Cheddar cheese, grated from a block block cheese melts better
• 1 8-ounce package cream cheese, softened to room temperature
• 1 1/4 cups whole milk, divided
• 1/4 cup cornstarch, divided

Garnishes

• Croutons, for garnish
• Scallions, chopped, for garnish
• Bacon, cooked and chopped, for extra flavor

Method

 

Preparation

1. Start by placing the chicken stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in your slow cooker.
2. Close the lid and let it cook on HIGH until the veggies soften and the aroma fills your kitchen — about 3 hours.

Blending

1. After that divine smell fills the air, it’s time to blend! Use a hand blender or a regular blender to pulse the mixture.
2. You want a creamy texture, so just give it a few good whirls to break up those tender vegetables.

Cheese Addition

1. In a small bowl, whisk together the Cheddar cheese with 1 tablespoon of cornstarch.
2. In another bowl, cream the softened cream cheese with 1 cup of milk.
3. Add both of these mixtures to the slow cooker, whisking to combine.
4. Let it cook on HIGH until the cheese melts into that luxurious gooey goodness — about 30 minutes.

Thickening

1. In a separate bowl, whisk the remaining cornstarch with the remaining milk until you achieve a smooth blend.
2. Stir this into the soup, cooking on HIGH until thickened — about another 15 minutes.

Serving

1. Ladle it into bowls and top it with croutons, crispy bacon, and a sprinkle of chopped scallions.
2. You can even serve it in cute bread bowls for an extra treat!

Notes

This soup is perfect for any occasion! Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat gently on the stovetop.