Crockpot Cheese Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Cheese Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Cheese Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 stick butter
• 3 green onions -- chopped
• 3 stalks celery with leaves -- chopped
• 2 carrots -- grated
• 2 cans chicken broth
• 2 cans cheese soup
• 1 can cream of potato soup
• parsley flakes
• tabasco sauce -- to taste
• salt and pepper -- to taste
• 8 ounces sour cream/or plain nonfat yogurt
• 3 tablespoons cooking sherry

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter over low heat and saute onions, celery and carrots

Step 2: Technique & Execution

Add chicken broth; cover and simmer for 30 minutes

Step 3: Technique & Execution

Add other soups, parsley, tabasco, salt & pepper

Step 4: Technique & Execution

Stir in sour cream

Step 5: Technique & Execution

Simmer 15 minutes

Step 6: Technique & Execution

Add sherry and stir before serving.