MENU
  • Pinterest
    35K
  • Save
    27K
  • Print
    137K
  • Facebook
    6K
  • Email
    10K

Cheesy Potato Slow-Cooker Soup

cheesy potato slow-cooker soup Entree
Cheesy Potato Slow-Cooker Soup
  • Prep 20 min
  • Total 8 hr 30 min
  • Ingredients 6
  • Servings 6

Potatoes and cheese? Yes, please! This top-rated, six-ingredient slow-cooker potato soup is unbelievably easy and amazingly delicious for those nights when only something warm and comforting will do. Serve with a green salad and crusty bread for a complete meal. MORE+ LESS-

October 25, 2018
Progresso Broth
Make with
Progresso Broth

Ingredients

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

Hide Images
  • 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

  • The combination of a starchy potato, like russets, plus the cornstarch slurry thickens the soup to a creamy consistency. Waxier potatoes, like small red potatoes or Yukon golds would offer a very different texture that wouldn’t be as silky.
  • Offer a dish of crumbled bacon or chopped smoked ham to stir into each serving, along with the aromatic green onions.
  • Processed cheeses are guaranteed to melt smoothly, but some natural cheeses—such as nutty Siwss or smoky Monterey Jack—melt well too.
  • If using American cheese from a block, refrigerate for at least an hour before shredding to firm up the cheese and simplify the process.
  • Make it a meal by baking up Pillsbury™ refrigerated breadsticks, sprinkled with grated Parmesan cheese, to serve alongside with a crisp green salad.
  • Saving a batch for later? Fill freezer bags with soup, then lay flat to freeze for easy stacking and freezer organization.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
1210mg
50%
Potassium
540mg
15%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
4g
Protein
11g
% 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.

More About This Recipe

  • If we didn’t have you at “cheesy potato,” we know we had you at “slow-cooker cheesy potato.” Yes, it’s true, your favorite soup is simplified in your slow cooker. As this slow-cooked baked potato soup recipe indicates, russet potatoes work great for this type of soup. While typically you want to stay away from using russets in most soup recipes (they tend to lose their shape)—in potato soup, you want your soup to be thick and creamy, and since russets have a high starch content that thickens liquid quickly, they are perfect for this soup. Have even more leftover potatoes on hand? Check out these brilliant recipes for potatoes and while you’re at it, take a look at our best practices for making a baked potato —once you’ve perfected that, you’re ready to make this soup!

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment