Skip the broccoli and let rich, creamy cheddar take center stage. Our Slow-Cooker Cheddar Soup is deeply savory, with a velvety texture that dials up the comfort. Thanks to the slow cooker, making this dish is almost effort-free—just set it, forget it, and come back to a show-stopping bowl that stands on its own. Crusty bread or fresh chives can dress it up, but honestly, this soup shines without any extras.
PrintHow to Make Slow-Cooker Cheddar Soup Creamy Every Time
Skip the broccoli and let rich, creamy cheddar take center stage. Our Slow-Cooker Cheddar Soup is deeply savory, with a velvety texture that dials up the comfort. Thanks to the slow cooker, making this dish is almost effort-free—just set it, forget it, and come back to a show-stopping bowl that stands on its own. Crusty bread or fresh chives can dress it up, but honestly, this soup shines without any extras.
- Prep Time: 45
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
½ cup chopped carrot (from 1 large carrot)
½ cup chopped celery (from 1 large stalk)
½ cup chopped red bell pepper (from 1 small pepper)
¼ cup unsalted butter
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1 ¼ cups milk, divided
¼ cup cornstarch
Crumbled cooked bacon and sliced scallions
Instructions
- 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.
- Serve soup and garnish with bacon and scallions.
I have made the soup with vegetables and potatoes as well.
You can also top the soup with leftover meats—think smoked sausage, taco meat, or ham.
If you are creative, you can serve in a scooped out toasted bun.
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