Cheddar Jalapeno Soup – NutriBullet Recipe

With this Christmas in April that we’re having, a Cheddar Jalapeno soup was the perfect recipe to experiment with. I’ve been shying away from recipes calling for a blender, and avoiding buying one having just bought a NutriBullet, but I couldn’t help myself after stumbling upon a variation of this recipe.

The NutriBullet worked perfectly! I even used the smaller attachment of the two (the one for smoothies on the go) to avoid any lingering taste in the attachment I make my smoothies in. I waited for the soup to cool a bit before blending, and it only took a few batches.

Depending on your spice tolerance, go easy on the Cayenne pepper. I also made the mistake of not seeding my jalapeños the first time around, resulting in a very spicy soup! The slow cooker aspect is definitely not necessary (you can do it in a big pot) but it was nice to be able to nap, and wake up to an essentially ready meal.

I’ve seen variations of this floating around with parmesan cheese and bacon, so comment below if you have any recommendations or successful attempts yourself!

Slow Cooker Jalapeño Cheddar Soup

• 1-2 shallots (depending on the size)
• 4 garlic cloves
• 4 carrots
• 3 potatoes
• 2 jalapeno peppers
• 6 cups of chicken broth
• 1.5 cups of milk
• 1/4 cups of flour
• 3 cups of old cheddar cheese (add more to taste)
• 1/2 stick of butter
• Salt
• Cayenne Pepper

1. Peel, chop and prep all your veggies (the smaller the pieces, the faster they’ll soften)
2. Melt butter over medium heat and add the onion, cook until softened
3. Add carrots, jalapeño peppers, salt and pepper, cook uncovered for about 5 mins
4. Sprinkle flour over top and immediately stir to prevent clumping
5. Add in the milk and stir until thickened and even in consistency
6. Transfer the thickened mixture into the slow cooker (optional: keep in pot, add in broth and potatoes and simmer on low until vegetables are cooked through)
7. Cook for about 2.5 hours on high or 4-5 on low
8. Transfer the soup to a bowl and allow to cool
9. In batches, blend the vegetables and soup into an even consistency in the blender
10. Transfer blended soup into pot and heat on low
11. Adding small amounts at a time, stir in the shredded cheese, allowing it to melt
12. Serve and garnish with sliced jalapeños