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Slow Cooker Jalapeno Cheddar Cheese Soup
from Well Plated

Name: Slow Cooker Jalapeno Cheddar Cheese Soup
Prep time: 5H
Ingredients: 2 tablespoons unsalted butter; 1 yellow onion, chopped; 2 carrots, peeled and chopped (about 1 cup); 2 jalapeños, seeded and diced, plus additional jalapeño slices for serving; 1 teaspoon minced garlic; 1 teaspoon kosher salt; ⅛ teaspoon cayenne pepper; ¼ cup flour; 1 cup milk; 4 cups low sodium chicken or vegetable broth; 3 small Yukon gold potatoes, peeled and chopped; 1 ¾ cups freshly grated sharp cheddar cheese, plus additional for serving; Green onions, for serving

Ingredients

You need 13 Ingredients

Green onions, for serving

1 ¾ cups freshly grated sharp cheddar cheese, plus additional for serving

3 small Yukon gold potatoes, peeled and chopped

4 cups low sodium chicken or vegetable broth

1 cup milk

¼ cup flour

⅛ teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon minced garlic

2 jalapeños, seeded and diced, plus additional jalapeño slices for serving

2 carrots, peeled and chopped (about 1 cup)

1 yellow onion, chopped

2 tablespoons unsalted butter

Steps

Showing 1 out of 3 Steps

Melt the butter in a large, deep stockpot or Dutch over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.

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Well Plated