Cheesy Potato Slow-Cooker Soup


1 carton (32 oz) Progresso™ chicken broth (4 cups) Save $
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)


  • 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.

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