25+ Hearty and Tasty Crockpot Cheese Soup Recipes for Every Season

When it comes to comfort food, few dishes can rival the creamy, savory goodness of a cheese soup.

Whether you’re craving something classic or looking to try a new twist on an old favorite, crockpot cheese soups are the way to go.

Slow-cooked to perfection, these soups allow the flavors to develop fully, creating a rich, indulgent experience in every bowl.

With just a few simple ingredients and the magic of your crockpot, you can enjoy a hearty meal with minimal effort.

From creamy potato and broccoli to spicy bacon and Brussels sprouts, the possibilities are endless.

Whether you’re making a large batch for family gatherings or preparing a cozy dinner for one, these 25+ crockpot cheese soup recipes will keep your taste buds satisfied.

So grab your crockpot, gather your ingredients, and let’s explore the world of cheesy, creamy soups that are as easy to make as they are delicious.

25+ Hearty and Tasty Crockpot Cheese Soup Recipes for Every Season

Incorporating a variety of flavors, textures, and ingredients, these 25+ crockpot cheese soup recipes offer something for everyone.

From classic combinations to inventive twists, there’s no shortage of ways to enjoy this comforting dish.

With the slow cooking process, each recipe allows the ingredients to meld together into a flavorful, creamy masterpiece.

Perfect for busy weeknights, cozy weekends, or whenever you’re craving a warm, cheesy bowl of goodness, these soups are easy to prepare, hearty, and delicious.

So, dive into the world of crockpot cheese soups and treat yourself to a meal that’s as satisfying as it is effortless.

Creamy Broccoli and Cheddar Cheese Soup

This rich and creamy broccoli and cheddar cheese soup is the perfect comfort food for cold weather. Made with simple ingredients like fresh broccoli, cheddar cheese, and a base of hearty broth, this crockpot recipe is both satisfying and easy to prepare. The slow cooking process allows the flavors to meld beautifully, creating a velvety texture and a cheesy, savory depth that’s hard to resist.

Ingredients:

• 4 cups fresh broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons cornstarch (optional, for thicker soup)

Instructions:

1. Place the broccoli, onion, and garlic in the crockpot.
2. Pour in the chicken broth, and season with salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the broccoli is tender.
4. Once cooked, use an immersion blender to puree the soup slightly, leaving some chunks of broccoli for texture.
5. Stir in the heavy cream and shredded cheddar cheese until fully melted and smooth.
6. If a thicker soup is desired, dissolve the cornstarch in a small amount of water and stir it into the soup. Cook on high for an additional 15-20 minutes until thickened.

This broccoli and cheddar soup is creamy, indulgent, and full of vibrant flavors. The balance of the sharp cheddar and the freshness of the broccoli creates a comforting, wholesome dish. It pairs wonderfully with a slice of crusty bread or a simple salad, making it a versatile meal that everyone in the family will love.

Cheesy Potato and Ham Soup

A hearty and filling soup, this cheesy potato and ham crockpot recipe is perfect for when you need something warm and comforting. The tender potatoes and savory ham combine with a creamy cheese sauce to create a rich and satisfying bowl. It’s simple to prepare and requires minimal effort but delivers maximum flavor, making it an ideal choice for busy weeknights or as a crowd-pleasing party dish.

Ingredients:

• 6 cups diced potatoes (about 4 medium potatoes)
• 2 cups cooked ham, cubed
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. Add the diced potatoes, cubed ham, onion, and garlic powder to the crockpot.
2. Pour in the chicken broth, and season with salt, pepper, and onion powder. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. Once cooked, mash some of the potatoes slightly with a potato masher for a thicker texture.
5. Stir in the butter, heavy cream, and shredded cheddar cheese until the cheese is fully melted and the soup becomes creamy.
6. Serve hot, garnished with extra shredded cheese or chopped green onions if desired.

This cheesy potato and ham soup is a warm, indulgent dish that’s sure to please both adults and kids. The rich cheese and creamy potatoes are enhanced by the savory ham, creating a filling meal that’s perfect for any time of year. Serve with a fresh side salad or some crackers for a complete meal.

Southwest Chicken and Cheese Soup

This zesty and flavorful southwest chicken and cheese soup combines tender chicken with bold, smoky spices and a rich cheese sauce for a hearty and satisfying meal. The crockpot does all the work, allowing the flavors to develop over several hours. The addition of black beans, corn, and diced tomatoes adds texture and depth, making this soup a well-rounded dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Instructions:

1. Place the chicken breasts, black beans, corn, diced tomatoes, onion, and chicken broth in the crockpot.
2. Season with chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
4. Shred the chicken using two forks and stir it back into the soup.
5. Stir in the shredded cheddar cheese and sour cream until fully combined and the soup becomes creamy.
6. Serve hot, garnished with additional cheese or fresh cilantro if desired.

This southwest chicken and cheese soup is a bold, flavorful meal that combines the heartiness of chicken with the richness of cheese and the freshness of beans and corn. The smoky spices add depth, while the sour cream brings a creamy finish. Perfect for any day of the week, it’s a satisfying soup that will have everyone coming back for seconds.

Bacon and Cheddar Cauliflower Soup

This bacon and cheddar cauliflower soup offers a wonderful combination of creamy texture, smoky flavor, and cheesy richness. The cauliflower takes on a delightful creaminess when cooked in the crockpot, blending perfectly with crispy bacon and sharp cheddar cheese. It’s an easy-to-make, low-carb comfort food option that will have everyone asking for the recipe. Whether you’re looking for a warm appetizer or a hearty meal, this soup delivers a satisfying experience.

Ingredients:

• 1 large cauliflower head, chopped into florets
• 6 slices of bacon, cooked and crumbled
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Place the cauliflower, onion, garlic, and chicken broth in the crockpot.
2. Season with garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cauliflower is very tender.
4. Once cooked, use an immersion blender to puree the soup to your desired consistency, leaving a few chunks for texture.
5. Stir in the heavy cream and shredded cheddar cheese until fully melted and smooth.
6. Top with crumbled bacon and fresh parsley before serving.

This bacon and cheddar cauliflower soup is a delicious, comforting dish that blends smoky bacon with rich cheese for an indulgent experience. The cauliflower brings a creamy texture without overwhelming the flavors, and the addition of crispy bacon makes each bite even more satisfying. A perfect choice for those seeking a low-carb but filling option that still feels like a treat.

Spicy Jalapeño Cheese Soup

This spicy jalapeño cheese soup is a bold and flavorful twist on the traditional cheese soup, bringing in the heat of fresh jalapeños for a kick of spice. The smooth, creamy cheese base balances perfectly with the heat from the peppers, creating a delightful contrast. It’s an ideal option for those who love a bit of spice in their meals, and the slow-cooking method allows the flavors to fully develop.

Ingredients:

• 3 fresh jalapeños, seeded and finely chopped
• 1 medium onion, chopped
• 4 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice (optional)
• Cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onions and jalapeños until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the crockpot and add chicken broth, garlic powder, cayenne pepper, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Once the soup is done, stir in the shredded cheddar cheese and heavy cream until the cheese is fully melted and smooth.
5. Add lime juice for a fresh kick, if desired.
6. Serve the soup hot, garnished with fresh cilantro for an added burst of flavor.

This spicy jalapeño cheese soup delivers a fiery and creamy combination that will excite your taste buds. The jalapeños add a refreshing heat, while the cheddar cheese offers a rich, smooth base that perfectly balances the spice. For those who love a bit of heat in their comfort food, this soup is a must-try.

Creamy Tomato and Bacon Cheese Soup

Tomato and cheese soup gets an elevated twist in this creamy version, enhanced with crispy bacon for added depth. The combination of tangy tomatoes, smoky bacon, and rich cheese creates an irresistible flavor profile that’s both satisfying and comforting. Perfect for a cozy meal, this crockpot recipe is as easy to prepare as it is delicious.

Ingredients:

• 4 cups canned diced tomatoes
• 1 medium onion, chopped
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Place the diced tomatoes, onion, chicken broth, and garlic powder into the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the onions are softened.
3. Use an immersion blender to puree the soup to a smooth consistency, or leave it slightly chunky for more texture.
4. Stir in the heavy cream, shredded mozzarella cheese, and crumbled bacon. Mix until the cheese is melted and the soup is creamy.
5. Taste and adjust seasoning with salt and pepper, if needed.
6. Serve hot, garnished with fresh basil.

This creamy tomato and bacon cheese soup is a deliciously indulgent take on a classic. The smoky bacon and creamy cheese add rich layers of flavor to the tangy tomato base, creating a perfect bowl of comfort. Serve it with a grilled cheese sandwich for the ultimate cozy meal.

Cheesy Chicken Tortilla Soup

This cheesy chicken tortilla soup is a flavorful blend of tender chicken, savory broth, and melted cheese, all topped with crunchy tortilla strips. With the perfect balance of spice and creaminess, it’s an easy and comforting meal that the whole family will love. This crockpot recipe ensures that the chicken is fall-apart tender, making the soup rich and hearty.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup sour cream
• Tortilla strips for garnish

Instructions:

1. Place the chicken breasts, diced tomatoes, black beans, corn, and chicken broth into the crockpot.
2. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked.
4. Shred the chicken using two forks and stir it back into the soup.
5. Stir in the shredded cheeses and sour cream until smooth and creamy.
6. Serve hot, topped with crunchy tortilla strips for added texture.

This cheesy chicken tortilla soup is an ideal choice for anyone who loves bold flavors and hearty ingredients. The tender chicken and rich cheeses blend with the spicy seasonings for a flavorful soup, and the crispy tortilla strips add the perfect finishing touch. It’s a satisfying, crowd-pleasing meal.

Chicken and Cheese Enchilada Soup

If you love the flavors of chicken enchiladas, this crockpot soup is a perfect fit. Combining tender chicken, zesty enchilada sauce, and melty cheese, this soup offers all the flavors of the classic dish in a cozy, comforting bowl. With minimal prep work and a slow-cooked depth of flavor, this soup is sure to be a hit.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the chicken breasts, enchilada sauce, diced tomatoes, black beans, and chicken broth in the crockpot.
2. Season with chili powder, cumin, salt, and pepper, and stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked.
4. Shred the chicken and return it to the soup.
5. Stir in the shredded cheddar cheese and sour cream, allowing the cheese to melt and the soup to become creamy.
6. Serve hot, garnished with fresh cilantro.

This chicken and cheese enchilada soup is a flavorful and satisfying dish that brings the delicious taste of enchiladas into a comforting soup form. The combination of enchilada sauce, cheese, and tender chicken creates a rich and hearty meal. It’s the perfect way to enjoy the flavors of a classic dish in a simpler, crockpot-friendly format.

Creamy Spinach and Artichoke Cheese Soup

This creamy spinach and artichoke cheese soup takes inspiration from the classic spinach and artichoke dip, transforming it into a comforting, velvety soup that’s rich with flavor. The creamy base, combined with fresh spinach, artichokes, and melted cheese, makes this soup an indulgent, yet surprisingly light, option for lunch or dinner. It’s the perfect dish to serve when you’re craving something hearty and creamy, but with a fresh, green twist.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the crockpot and add chicken broth, garlic powder, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the onions are tender.
4. Add the chopped spinach and artichokes, and stir to combine.
5. Pour in the heavy cream, mozzarella cheese, and Parmesan cheese, stirring until fully melted and smooth.
6. Serve hot, garnished with extra Parmesan cheese or fresh herbs.

This spinach and artichoke cheese soup is a delightful, creamy dish that will satisfy your comfort food cravings without being too heavy. The artichokes add a touch of elegance, while the fresh spinach brings a burst of color and lightness. It’s a perfect way to enjoy the flavors of a classic dip in soup form, ideal for a cozy evening in or as an elegant starter for a special meal.

Loaded Baked Potato Cheese Soup

This loaded baked potato cheese soup is the ultimate comfort food, packed with creamy potatoes, melted cheese, crispy bacon, and all the classic toppings that make a baked potato so irresistible. The crockpot does all the hard work, allowing the flavors to meld together over time for a rich, velvety soup that tastes just like a loaded baked potato in liquid form. It’s the perfect soup to warm you up on a chilly day and can easily be served as a hearty meal.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 6 slices of bacon, cooked and crumbled
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Green onions for garnish (optional)
• Sour cream for garnish (optional)

Instructions:

1. Place the diced potatoes, onion, and chicken broth into the crockpot. Season with garlic powder, salt, and pepper, and stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
3. Once cooked, use an immersion blender to partially puree the soup, leaving some chunks of potatoes for texture.
4. Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon, and cook until the cheese is melted and the soup is smooth.
5. Serve hot, garnished with additional bacon, green onions, and a dollop of sour cream.

This loaded baked potato cheese soup is a rich and satisfying dish that combines all the flavors of a baked potato with the creaminess of cheese soup. The addition of bacon and sour cream makes each bite extra indulgent, while the potatoes create a hearty base that will fill you up. Whether you serve it as a main dish or alongside a light salad, this soup is sure to please.

Chicken and Broccoli Cheddar Cheese Soup

This chicken and broccoli cheddar cheese soup is a complete meal in a bowl, combining tender chicken, crisp-tender broccoli, and a creamy, cheesy broth. The crockpot works its magic to create a deeply flavorful soup that’s both nourishing and comforting. With the addition of shredded cheddar cheese, the soup becomes rich and indulgent, while the broccoli adds freshness and texture. Perfect for a cozy dinner or a filling lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion until softened, about 5 minutes.
2. Transfer the sautéed onion to the crockpot and add chicken broth, garlic powder, salt, and pepper. Stir to combine.
3. Place the chicken breasts into the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
4. Shred the chicken and return it to the soup. Add the fresh broccoli florets and stir to combine.
5. Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese is fully melted and the soup is creamy.
6. Serve hot, garnished with additional cheese or fresh herbs if desired.

This chicken and broccoli cheddar cheese soup is a hearty and nutritious dish that combines protein, veggies, and cheese for a balanced meal. The tender chicken and vibrant broccoli are enveloped in a creamy, cheesy broth, making it a comforting, all-in-one meal. It’s perfect for a family dinner or as a make-ahead lunch.

Sausage and Kale Cheese Soup

This sausage and kale cheese soup is a flavorful and hearty dish, combining spicy sausage, tender kale, and a creamy cheese broth. The crockpot brings out the best in these ingredients, melding the flavors together for a rich, comforting soup. The addition of kale provides a fresh, slightly earthy contrast to the richness of the sausage and cheese, creating a balanced and satisfying meal.

Ingredients:

• 1 pound Italian sausage, crumbled
• 4 cups fresh kale, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded Parmesan cheese
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the sausage, breaking it apart as it cooks, until browned. Transfer to the crockpot.
2. Add the chopped onion, garlic, chicken broth, red pepper flakes (if using), salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the flavors have melded and the sausage is tender.
4. Add the chopped kale and stir to combine. Cook for an additional 30 minutes, until the kale is tender.
5. Pour in the heavy cream and shredded Parmesan cheese, stirring until fully melted and smooth.
6. Serve hot, garnished with extra Parmesan if desired.

This sausage and kale cheese soup is a robust and comforting dish with a nice balance of rich, savory flavors and a touch of spice. The kale adds a burst of color and a slight earthiness, which contrasts beautifully with the creamy, cheesy broth. It’s a perfect dish for a hearty meal that is both satisfying and nourishing.

Turkey and Wild Rice Cheese Soup

This turkey and wild rice cheese soup is a hearty, wholesome meal that’s perfect for using up leftover turkey. The wild rice adds a nutty, chewy texture, while the creamy cheese broth brings richness and comfort. The crockpot works wonders in this recipe, allowing the flavors to meld together, creating a deeply satisfying soup that is both filling and flavorful.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup wild rice
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Add the sautéed vegetables, cooked turkey, wild rice, chicken broth, thyme, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the rice is tender and the turkey is fully heated.
4. Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese is fully melted and the soup is creamy.
5. Serve hot, garnished with fresh herbs if desired.

This turkey and wild rice cheese soup is a comforting, all-in-one meal that’s perfect for a chilly evening. The tender turkey, nutty wild rice, and creamy cheese broth come together to create a filling and flavorful soup. It’s the perfect way to transform leftover turkey into a delicious and satisfying meal.

Creamy Shrimp and Corn Cheese Soup

This creamy shrimp and corn cheese soup brings together succulent shrimp, sweet corn, and a rich, cheesy broth for a delightful, indulgent meal. The sweetness of the corn and the delicate flavor of shrimp are perfectly complemented by the creamy, cheesy base. The slow-cooked ingredients meld beautifully together, creating a comforting soup that’s ideal for seafood lovers. It’s an easy yet elegant dish that will impress anyone at the dinner table.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 cups frozen corn kernels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chopped onion and garlic in the crockpot with chicken broth, paprika, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours, allowing the flavors to meld.
3. Add the frozen corn to the crockpot, followed by the shrimp. Stir gently and cook on high for an additional 30 minutes, until the shrimp turns pink and opaque.
4. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
5. Serve hot, garnished with fresh parsley.

This shrimp and corn cheese soup is the perfect balance of sweet, savory, and creamy. The shrimp adds a tender, delicate bite, while the corn offers sweetness and a touch of crunch. The cheesy broth ties everything together, making it a delightful meal for any occasion.

Cheesy Butternut Squash and Carrot Soup

This cheesy butternut squash and carrot soup is a creamy, comforting bowl of warmth that combines the natural sweetness of squash and carrots with the richness of cheese. The crockpot allows these vegetables to soften and meld into a velvety, smooth soup that’s perfect for fall and winter months. This soup is not only delicious but also full of nutrients, making it a satisfying and wholesome meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion until softened, about 5 minutes.
2. Add the sautéed onion, butternut squash, carrots, and vegetable broth to the crockpot. Season with ginger, salt, and pepper, and stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash and carrots are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese is fully melted.
6. Serve hot, garnished with fresh herbs or additional cheese.

This butternut squash and carrot cheese soup is the ultimate comfort food, offering a perfect balance of sweetness and richness. The velvety texture from the slow-cooked vegetables blends beautifully with the creamy cheese, making each spoonful indulgent yet healthy. It’s a great choice for cozy evenings or as a starter for a hearty meal.

Sweet Potato and Black Bean Cheese Soup

This sweet potato and black bean cheese soup offers a vibrant mix of flavors, from the earthy sweetness of the sweet potatoes to the hearty, protein-packed black beans. The slow-cooking process brings out the natural sweetness of the potatoes and infuses the broth with rich, comforting flavors. The addition of melted cheese makes this a satisfying and creamy soup that’s perfect for those who enjoy a slightly spicy, hearty dish.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the diced sweet potatoes, black beans, onion, garlic, vegetable broth, cumin, chili powder, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup partially, leaving some chunks of sweet potatoes for texture.
4. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
5. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean cheese soup is a wonderfully hearty and comforting dish, with a perfect combination of sweet and savory flavors. The cheese makes it extra creamy, while the sweet potatoes provide a satisfying, velvety texture. It’s a filling and nourishing soup that can be enjoyed on its own or served with crusty bread.

Italian Sausage and Spinach Cheese Soup

This Italian sausage and spinach cheese soup combines the savory flavors of Italian sausage with fresh spinach and melted cheese for a satisfying, filling meal. The crockpot allows the sausage to infuse the broth with rich flavor, while the spinach adds a pop of color and freshness. The result is a cheesy, comforting soup that’s perfect for lunch or dinner, with the right amount of spice and creaminess.

Ingredients:

• 1 pound Italian sausage, crumbled
• 4 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and cook the Italian sausage until browned, breaking it apart as it cooks.
2. Transfer the cooked sausage to the crockpot and add onion, garlic, chicken broth, red pepper flakes, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the flavors have melded.
4. Stir in the fresh spinach and cook for an additional 30 minutes until wilted.
5. Pour in the heavy cream and shredded mozzarella cheese, stirring until the cheese is fully melted.
6. Serve hot, garnished with fresh basil or additional cheese.

This Italian sausage and spinach cheese soup offers a perfect balance of savory sausage, creamy cheese, and fresh spinach. The richness of the broth, combined with the spicy sausage, creates a flavorful and comforting meal that will leave you feeling satisfied. It’s a great choice for a hearty, yet easy-to-make, soup.

Mushroom and Gruyère Cheese Soup

This mushroom and Gruyère cheese soup is a rich, velvety, and indulgent dish that blends earthy mushrooms with the nutty, slightly sweet flavor of Gruyère cheese. The slow cooking process allows the mushrooms to release their savory flavors into the broth, creating a comforting, earthy base. The Gruyère cheese adds a layer of richness that makes this soup truly luxurious, perfect for special occasions or a comforting weeknight meal.

Ingredients:

• 2 pounds mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded Gruyère cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion, garlic, and mushrooms until softened, about 7-10 minutes.
2. Transfer the sautéed vegetables to the crockpot and add the vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the mushrooms have fully softened.
4. Use an immersion blender to puree the soup to your desired texture.
5. Stir in the heavy cream and shredded Gruyère cheese until fully melted.
6. Serve hot, garnished with extra cheese or fresh herbs.

This mushroom and Gruyère cheese soup is the epitome of indulgence. The earthy mushrooms paired with the creamy, nutty Gruyère cheese create a luxurious soup that’s perfect for a cozy dinner. The rich flavors and smooth texture make this soup a special treat, ideal for any occasion.

Chicken and Sweet Corn Chowder

This chicken and sweet corn chowder is a comforting, hearty soup that brings together tender chicken, sweet corn, and a creamy, cheesy broth. The crockpot method allows the flavors to develop over time, creating a rich and flavorful chowder that’s perfect for a filling lunch or dinner. It’s a satisfying, hearty meal with a subtle sweetness from the corn and a comforting creaminess that will warm you up from the inside out.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups frozen corn kernels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. Add the shredded chicken, frozen corn, onion, garlic, chicken broth, thyme, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Stir in the heavy cream and butter, allowing the butter to melt into the soup.
4. Add the shredded cheddar cheese and cook until fully melted and creamy.
5. Serve hot, garnished with fresh herbs or additional cheese.

This chicken and sweet corn chowder is the perfect balance of sweet, savory, and creamy. The sweet corn adds a burst of flavor, while the tender chicken and melted cheese provide richness and comfort. It’s a hearty, satisfying soup that’s ideal for a cozy family meal.

Bacon and Brussels Sprouts Cheese Soup

This bacon and Brussels sprouts cheese soup is a savory and hearty dish that brings together crispy bacon, tender Brussels sprouts, and a rich, creamy cheese broth. The smoky bacon enhances the earthy flavor of the Brussels sprouts, while the melted cheese creates a velvety texture that makes every spoonful indulgent. The crockpot does all the heavy lifting, allowing the flavors to meld together into a comforting, satisfying meal that’s perfect for any time of year.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the bacon until crispy, about 5-7 minutes. Transfer the bacon to the crockpot.
2. In the same pan, sauté the onion and garlic until softened, about 5 minutes, then add them to the crockpot.
3. Add the halved Brussels sprouts, chicken broth, thyme, salt, and pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the Brussels sprouts are tender.
5. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
6. Serve hot, garnished with extra crispy bacon or fresh herbs.

This bacon and Brussels sprouts cheese soup is the perfect comfort food with a sophisticated twist. The smoky bacon, tender Brussels sprouts, and creamy cheese broth come together to create a deliciously rich and hearty soup. Whether you’re looking for a filling meal or something a little different to try, this soup is sure to satisfy.

Tomato and Basil Cheese Soup

This tomato and basil cheese soup is a creamy, comforting classic that combines the tangy sweetness of tomatoes with the aromatic freshness of basil and the richness of melted cheese. The crockpot does an excellent job of developing the deep, savory flavors, while the cheese adds a luxurious touch that turns this simple tomato soup into an indulgent meal. Perfect for a cozy lunch or dinner, this soup will satisfy your cravings for a warm, comforting dish.

Ingredients:

• 6 large tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1 teaspoon dried basil
• 1 tablespoon fresh basil, chopped (for garnish)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onions and garlic to the crockpot and add the chopped tomatoes, vegetable broth, dried basil, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, allowing the flavors to develop and the tomatoes to soften.
4. Use an immersion blender to puree the soup to your desired consistency, or leave it slightly chunky for more texture.
5. Stir in the heavy cream and shredded mozzarella cheese, cooking until the cheese is fully melted and the soup is creamy.
6. Serve hot, garnished with fresh basil and extra cheese.

This tomato and basil cheese soup is a delightful and comforting dish that elevates a classic flavor combination with the richness of cheese. The slow-cooked tomatoes and basil create a deep, flavorful base, while the cream and mozzarella add smoothness and indulgence. It’s a perfect soup for a cozy night in or a hearty starter for a family meal.

Note: More recipes are coming soon!