bowls of creamy potato cheese soup garnished with jalapenos
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Slow Cooker Jalapeño Cheddar Cheese Soup

Yield: 6 servings
Total Time:
5 hrs
A creamy potato, carrot cheddar cheese soup made in the slow cooker. Add jalapeños for an extra kick!


  • 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
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup flour
  • 1 cup milk
  • 4 cups low sodium chicken — or vegetable broth
  • 3 small Yukon gold potatoes, — peeled and chopped
  • 1 3/4 cups freshly grated sharp cheddar cheese, — plus additional for serving
  • Green onions — for serving


  1. 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.
  2. 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.
  3. Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the slow cooker). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeño slices, green onions, and additional cheddar cheese.
Course: Soup
Cuisine: American, Mexican
Keyword: Easy Homemade Soup Recipe, Slow Cooker Jalapeño Cheddar Cheese Soup

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