How 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.