Slow Cooker Jalapeno Cheddar Cheese Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped (about a cup)
2 jalapenos, seeded and diced, plus additional jalapenos 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 4 cups vegetable broth
3 small yukon gold potatoes, peeled and chopped
1 3/4 cups freshly grated sharp cheddar cheese, plus additional for serving, to taste
green onion, to taste, for serving

Preparation

Melt the butter in a large deep stockpot or Dutch oven over medium heat.
Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
Slowly stir in 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. You can also use an immersion blender directly in the slow cooker.
Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.