2jalapeños,seeded and diced, plus additional jalapeño slices for serving
4cupslow sodium chickenor vegetable broth
3small Yukon gold potatoes,peeled and chopped
1 3/4cupsfreshly grated sharp cheddar cheese,plus additional for serving
Green onionsfor serving
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.
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 (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.
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