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Wednesday, January 20, 2016

Cheesy Potato Slow-Cooker Soup

Cheesy Potato Slow-Cooker Soup

Potatoes and cheese? Yes, please! This 6-ingredient slow-cooker supper is unbelievably easy and amazingly delicious.

1         carton (32 oz) Progresso™ chicken broth or stock (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)
  • 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.
  • 2 Cover; cook on Low heat setting 8 hours.
  • 3 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.
  • 4 Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Expert Tips:

Like bacon? Crumble some cooked bacon on top, along with green onions.
Pillsbury™ breadsticks and a simple side salad are a great way to round out this simple and satisfying meal.
If using American cheese from a block, refrigerate for at least an hour before shredding to firm up the cheese and simplify the process.
Tip: Saving a batch for later? Fill freezer bags with soup, then lay flat to freeze for easy stacking and freezer organization. More smart freezer bag tips.


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