Cheesy Potato Slow-Cooker Soup

By jab120638

Ingredients

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

Details

Servings 6
Preparation time 20mins
Cooking time 510mins
Adapted from pillsbury.com

Preparation

Step 1

How to Make Potato Salad

How to Make Meatloaf

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.

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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