Slow-Cooker Cheddar Soup

Ingredients

• 4 cups chicken stock
• 2 cups chopped sweet onion (from 1 large onion)
• .5 cup chopped carrot (from 1 large carrot)
• .5 cup chopped celery (from 1 large stalk)
• .5 cup chopped red bell pepper (from 1 small pepper)
• .25 cup unsalted butter
• 1.5 teaspoons kosher salt
• .5 teaspoon black pepper
• .25 teaspoon crushed red pepper
• 12 ounces sharp Cheddar cheese, shredded (about 3 cups)
• 1 (8-oz.) pkg. cream cheese
• 1.25 cups whole milk, divided
• .25 cup cornstarch
• 8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
• Crumbled cooked bacon and sliced scallions

Instructions

1. Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
2. 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.
3. Whisk together cornstarch and remaining ¼ 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.
4. Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.