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Slow Cooker Cheddar Soup

A comforting homemade cheddar soup made with simple ingredients in a slow cooker, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
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.