Best 6 Slow Cooker Jalapeno Cheddar Cheese Soup Recipes

SLOW-COOKED SAVORY CHEESE SOUP

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

SLOW COOKER JALAPENO CHEDDAR CHEESE SOUP

Steps:

• 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.

SLOW-COOKER CHEDDAR SOUP

Steps:

• Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
• Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
• Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
• Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

SAVORY CHEESE SOUP (SLOW COOKER)

Steps:

• In slow cooker, combine the first eight ingredients.
• Cover and cook on low for 7-8 hours.
• Combine flour and water until smooth; stir into soup.
• Cover and cook on high 30 minutes longer or until soup is thickened.
• Stir in cream cheese and cheddar cheese until blended.
• Stir in beer if desired.
• Cover and cook on low until heated through.
• Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.

JALAPENO CHEESE SOUP

Steps:

• Cut the Velveeta Cheese into cubes.
• In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
• In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeno Peppers and mix thoroughly.
• Serve with a dollop of Sour Cream and a warm Flour Tortillas.