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Cheesy Potato Slow-Cooker Soup

(23)
  23 reviews
  • 20 min prep time
  • 8 hr 30 min total time
  • 6 ingredients
  • 6 servings
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Potatoes and cheese? Yes, please! This 6-ingredient slow-cooker supper is unbelievably easy and amazingly delicious.

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)

Steps

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
% Daily Value
Total Fat
12g
19%
Saturated Fat
7g
34%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
1210mg
50%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Protein
11g
11%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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