Slow Cooker Savory Cheddar Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Slow Cooker Savory Cheddar Soup calories by ingredient
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From 125 best Vegetarian Slow Cooker Recipes by Judith Finlayson From 125 best Vegetarian Slow Cooker Recipes by Judith Finlayson
Number of Servings: 6


    1 T butter
    2 Leeks, white with just a tiny bit of green, cleaned and finely chopped
    2 medium Carrots, finely chopped
    3 stalks celery, finely chopped
    1 t dry mustard
    1/2 t salt
    1/2 t freshly ground black pepper
    2 T all-purpose flour
    5 C Vegetable broth
    1 T tomato paste
    1 bay leaf
    1/2 C whipping (35%) cream
    3 C shredded Cheddar cheese
    hot 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.

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