Cheesy Potato Slow-Cooker Soup
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- 4 c
- chicken broth
- 1 1/2 c
- chopped onions
- 5 c
- diced peeled russet potatoes (about 5 medium)
- 3 Tbsp
- 2 c
- shredded american cheese
- 1/4 c
- green onions, sliced
1Spray 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 chopped onion, potatoes and remaining broth.
Cover and cook on LOW setting for 8 hours.
2Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir.
Cover; heat to simmering, and cook 10-15 minutes longer or until thickened.
3Stir in cheese until well melted. Sprinkle servings of soup with green onions.