The key to this cheesy soup?
A pretzel bread bowl.
Hold thebroccoli: Our Slow-Cooker Cheddar Soup can stand all on its own.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely
Thanks to yourslow cooker, this indulgent dinner is almost entirely hands-off.
Meet the pot of liquid gold that is bound to carry you through this fall.
We love to portion this bubbly orange soup into bread bowls.
The toasted buns are less likely to turn soggy or collapse once the hot soup is added.
Feel free to get creative with this soup.
you could also top the soup with leftover meatsthink smoked sausage, taco meat, or ham.
Pro tip: Extra soup makes a great base for macaroni and cheese.
Cover and cook on HIGH until vegetables are tender, about 3 hours.
Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker.
Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
Whisk together cornstarch and remaining 14 cup milk in a small bowl until smooth.
Whisk into soup in slow cooker.
Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
Slice 12 inch from the top of each pretzel bun using a serrated knife.
Scoop out centers of bun bottoms, leaving a 14-inch-thick shell.
Ladle soup evenly into bun bottoms; garnish with bacon and scallions.
Serve alongside bun tops.
