Cheesy Potato Slow-Cooker Soup


6 Servings

294 Calories Per Serving



—        1 carton (32 ounces) chicken broth, such as Progresso (4 cups)

—        5 cups diced peeled russet potatoes (about 5 medium)

—        3 tablespoons cornstarch

—        2 cups shredded American cheese (8 ounces)

—        4 medium green onions, sliced (1/4 cup)

—        1 1/2 cups chopped onions



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.

Cover; cook on Low heat setting 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 to 15 minutes longer or until thickened.

Stir in cheese until well melted. Sprinkle servings of soup with green onions.



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