We would love to have a pot of this soup in our refrigerator at all times! It's that good! We never feel like we've had enough when we get to the bottom of the pot. It's not your average soup, that's for sure.
In the 6-quart crock pot, combine the first twelve ingredients. Cover and cook on low for eight hours.
After eight hours, stir in the shredded cheddar cheese.
In a small bowl, whisk together the heavy cream and flour. Add to the crock to thicken the soup a bit. Cook for an additional thirty minutes.
Serve with a crusty bread or tortilla chips for a delicious meal!