A hearty, cheesy soup with plenty of flavor and heat to warm you up on a cold night.
We’ve arrived at that critical time of year – where winter feels like the bad houseguest who’s overstayed their welcome, but spring flowers and chocolate bunnies are eons away. Warm and comforting with a kick, this Slow Cooker Jalapeño Cheddar Cheese Soup is the perfect remedy to beat the February blues.
From December to March, I survive on soups. They’re easy to make, endlessly adaptable, and exactly what I need to fight the chill. By this point in the winter, however, I’ve exhausted my appetite for classic carrot and chicken noodle, and I’m ready for something new. To the rescue: Slow Cooker Jalapeño Cheddar Cheese Soup!
The base of this soup is innocent enough: chopped carrots and potatoes, with Pillsbury Simply Rustic French Bread on the side for dipping.
Two sneak ingredients, however, elevate the soup from “everyday warm up” to “take THAT old man winter!” Lots of shredded sharp cheddar gives the soup richness and body, and jalapeno peppers add a cold-busting kick.
Making this soup couldn’t be easier. Begin by sautéing the veggies, then sprinkle in a little flour and milk to thicken it. From there, transfer to the slow cooker and let it do all of the work.
Once the veggies have softened, blend the soup. The potatoes and vegetables transform into a velvety puree with a jalapeno kick. From here, stir in the cheese, then top the soup with extra cheese and as many jalapeno slices as you dare.
Bring on the blizzard – we have Slow Cooker Jalapeno Soup to see us through to spring!