Slow Cooker Savory Cheddar Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T butter2 Leeks, white with just a tiny bit of green, cleaned and finely chopped2 medium Carrots, finely chopped3 stalks celery, finely chopped1 t dry mustard1/2 t salt1/2 t freshly ground black pepper2 T all-purpose flour5 C Vegetable broth1 T tomato paste1 bay leaf1/2 C whipping (35%) cream3 C shredded Cheddar cheesehot pepper sauce to taste (optional)
Serves 4 - 6 (nutritonal info for 6) as a main course or 8 as a starter
1. In a large skillet, melt butter over medium heat. Add leeks, carrots and celery. Turn heat to low, cover and cook for 10 minutes, until vegetables are softened. Add dry mustard, salt, pepper and flour to pan and cook, stirring, for 1 minute. Add stock, tomato paste and bay leaf and cook until slightly thickened.
2. Transfer mixture to slow cooker stoneware. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaf. Transfer solids plus 1 Cup liquid to a food processor and process until smooth, then return mixture to slow cooker.
3. Add cream and cheese, cover and cook on HIGH for 15 minutes, until cheese is melted and ixture is bubbling. Ladle into serving bowls and pass the hot pepper sauce, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MLBAGDASARIAN.
1. In a large skillet, melt butter over medium heat. Add leeks, carrots and celery. Turn heat to low, cover and cook for 10 minutes, until vegetables are softened. Add dry mustard, salt, pepper and flour to pan and cook, stirring, for 1 minute. Add stock, tomato paste and bay leaf and cook until slightly thickened.
2. Transfer mixture to slow cooker stoneware. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaf. Transfer solids plus 1 Cup liquid to a food processor and process until smooth, then return mixture to slow cooker.
3. Add cream and cheese, cover and cook on HIGH for 15 minutes, until cheese is melted and ixture is bubbling. Ladle into serving bowls and pass the hot pepper sauce, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MLBAGDASARIAN.
Nutritional Info Amount Per Serving
- Calories: 370.4
- Total Fat: 28.4 g
- Cholesterol: 91.6 mg
- Sodium: 1,408.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.8 g
- Protein: 15.8 g
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