When the veggies are soft, cover and simmer for 6–7 hours on low heat or 3–4 hours on high heat in a slow cooker.
Include Dairy Substances:
If you’d like your soup on the thicker side, whisk the flour into the heavy cream until smooth, then incorporate it into the soup about half an hour before serving. Add the heavy cream and stir until the soup reaches the desired consistency, if any.
After the cheddar cheese has melted, add the shredded kind and mix until combined.
Toss in the sour cream just before serving to finish, and taste to see if any further spice is needed. This will provide extra richness.
Fill bowls with the soup and serve.
If you like, you may top it up with some more shredded cheese, sliced pickles, and tomatoes.
