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Cheesy Potato Soup

Progresso® chicken broth provides a simple addition to a cheesy potato soup that's ready by the time you get home. Perfect served with Pillsbury® artisan dinner rolls.

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  • prep time 25 min
  • total time 6 hr 55 min
  • ingredients 10
  • servings 6
 

Ingredients

4
slices bacon
1 1/2
cups chopped onion
5
cups diced peeled russet potatoes (about 5 medium)
1
medium stalk celery, chopped (1/2 cup)
1
carton (32 oz) Progresso® chicken broth (4 cups)
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup all-purpose flour
1 1/2
cups half-and-half
1
bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-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 1/2- to 4-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 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
  • 1 In 12-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 1/2- to 4-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 30 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 cup fat-free half-and-half or milk can be substituted for the half-and-half.

Add 1/2 cup sliced carrot with the vegetables.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
1490mg
1490%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
30%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.