Cheesy Potato Slow-Cooker Soup

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

Ingredients:

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)

Directions:

• 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.

Source:  pillsbury.com