Change the Cheese: Experiment with different cheeses. A mix of cheddar and Monterey Jack, or even a smoky Gouda, would be delicious.
Add More Veggies: Sautéed mushrooms or diced bell peppers can be added to the slow cooker along with the onions and carrots.
Cheese Melting Tip: For the smoothest melt, always shred your cheese from a block. Pre-shredded cheese contains starches that can prevent it from melting smoothly and can make the soup grainy.
Storage & Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of milk or beef broth to reach your desired consistency. Avoid boiling, as this can cause the cheese sauce to separate.
Freezing: This soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Note that the texture of the potatoes and creamy base may change slightly upon thawing.
Serving Suggestions
Serve this hearty soup with crusty bread for dipping, a side of crunchy tortilla chips, or alongside a simple green salad with a tangy vinaigrette to cut through the richness. For the ultimate comfort food meal, pair it with mini grilled cheese sliders.
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