Cheesy Potato Slow-Cooker Soup
4 cchicken broth
1 1/2 cchopped onions
5 cdiced peeled russet potatoes (about 5 medium)
2 cshredded american cheese
1/4 cgreen onions, sliced
How to Make Cheesy Potato Slow-Cooker Soup
- 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 chopped onion, potatoes and remaining broth.
Cover and cook on LOW setting for 8 hours.
- 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 10-15 minutes longer or until thickened.
- Stir in cheese until well melted. Sprinkle servings of soup with green onions.