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–+ servings
Slow Cooker Jalapeno Cheddar Potato Soup in a bowl garnished with cheddar cheese, sliced jalapeno, and scallions.

Slow Cooker Jalapeno Cheddar Potato Soup

Kaylen
Slow Cooker Jalapeno Cheddar Potato Soup: the ultimate comfort food made with Russet potatoes, fresh jalapenos, and sharp cheddar cheese!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 2 pounds Russet potatoes chopped
  • 1/2 cup diced carrot (approx. 1 medium carrot)
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 3/4 cup diced fresh jalapeno (approx. 2-3 large jalapenos)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons smoked paprika
  • 4 cups vegetable broth
  • 8 ounces full-fat cream cheese
  • 12 ounce cheddar cheese block freshly grated
  • 1 teaspoon sea salt plus more to taste
  • black pepper to taste
  • Optional garnishes: sliced jalapeno, shredded cheese, sliced scallions or chives.

Instructions
 

  • Add all of the ingredients except for the cheddar cheese to the slow cooker (potatoes, carrot, onion, garlic, jalapeno, bay leaf, dried thyme, smoked paprika, vegetable broth and cream cheese). Cover and cook on high for 4 hours or low for 6-8 hours, or until the vegetables are soft.
  • Remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency. I like mine mostly smooth with a little bit of potato chunks, but you can blend it as smooth as you like.
  • Stir the cheddar cheese into the soup until it has melted. Taste soup and add salt if desired.
  • Ladle soup into bowls and top with garnishes. Jalapeno slices, grated cheese, bacon, and sliced scallions or chives are all excellent with this soup! Enjoy!

Notes

  • Because of their high-starch content, I recommend Russet potatoes for this recipe.  You can peel them or scrub them and leave the skins on.
  • Low-fat cream cheese contains thickening agents that interfere with proper melting, so I use full-fat when cooking.
  • Blocks of cheese that you grate yourself melt nicely and don't leave a gritty texture.  Food processors can grate it all in under a minute!
  • If you'd like to make the soup thinner, add a splash of milk or broth a little at a time.
  • Once cooled, store soup in an air-tight container in the fridge for up to 4 days.  Freezing is not recommend, as dairy-based soups get gritty upon reheating.
Keyword Cheese, Jalapeno, Potatoes, Slow Cooker, Vegetarian
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