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Cheesy Potato Slow-Cooker Soup


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Rate this recipe 4.5/5 (21 Votes)


  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 1/2 cups chopped onions
  • 5 cups diced peeled russet potatoes (about 5 medium)
  • 3 tablespoons cornstarch
  • 2 cups shredded American cheese (8 oz)
  • 4 medium green onions, sliced (1/4 cup)


Adapted from


Step 1

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
Cover; cook on Low heat setting 8 hours.
Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.
Stir in cheese until well melted. Sprinkle servings of soup with green onions.

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