Cheesy Potato Soup (Cooking for Two)

Progresso® chicken broth provides a simple addition to a cheesy potato soup that's ready by the time you get home. Perfect if you love potatoes.

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Servings 3

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( 35 ) Ratings

35 Ratings

5 Stars 17%

4 Stars 17%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 26 )

a97401b7-f9e9-48ea-9bc2-858e78f37b0c

ingredients 10
Prep Time 25 min
Total Time 6 hr 45 min

Ingredients

2: slices bacon

3/4: cup chopped onion

2 1/2: cups diced peeled russet potatoes (about 3 small)

1/4: cup chopped celery

2: cups Progresso® chicken broth (from a 32-oz carton)

1/4: teaspoon salt

1/8: teaspoon pepper

1/4: cup all-purpose flour

3/4: cup half-and-half

1: cup shredded Cheddar cheese (from an 8 oz bag)

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Directions

1 In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
2 Spray 3- to 3 1/2-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
3 Cover; cook on Low heat setting 6 to 7 hours.
4 In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

EXPERT TIPS

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Expert Tips

One-half cup fat-free half-and-half or milk can be substituted for the half-and-half.

Add 1/4 cup sliced carrot with the vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 70mg; 70%;
Sodium: 1160mg; 1160%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 30%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Celia260

report Posted Jan. 8, 2013 7:32 PM

This is a great recipe. I make this soup all the time. My husband loves potatoes, any way.

verna948

report Posted Jan. 8, 2013 11:44 AM

It sounds absolutely wonderful. To avoid lumps due to flour, I will probably shake flour & milk together in jar. That always works for gravy/sauces, too. Will also use the green onions on top and add shredded carrots for color and flavor.

nana0694

report Posted Dec. 16, 2012 1:05 PM

This is a great recipe, I have made it several times, doubling and tripling it depending on how many I feed. I do 2 things slightly different, I use the Oscar Mayer bacon bits in place of the bacon, cuts down on grease and just before serving I put a crusty piece of french bread on top.

janabanana71

report Posted Nov. 19, 2012 6:49 PM

great comfort-food soup! Made it for dinner tonight & we loved all the potatoey-bacony-cheesey-yummy flavors! Will definitely make again & again & again. Also, it's a meal in itself, very filling. I added carrots, too.