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.

  • 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)
  • 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.
  • 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.
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