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Cheesy Potato Soup – Easy Slow Cooker Recipe

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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1 carton (32 oz) 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)
optional: green onions for garnish
(see my tips below)


1:  Spray 3 1/2 to 4-quart slow cooker with cooking spray.

2:  Reserve 1/4 cup broth in small bowl, cover and refrigerate. Mix onions, potatoes and remaining broth in slow cooker.  Cover and 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 and stir. Cover and heat to simmering and cook an additional 10 to 15 minutes or until thickened.

4:  Stir in cheese until well melted. Sprinkle servings of soup with green onions if desired.

Darlene’s Tips:  You can add a cup of any canned or frozen vegetables to this soup. You do not have to shred the american cheese. Just buy slices and rip them into pieces when adding to the soup. You can also try topping with bacon bits and/or croutons before serving. No croutons? Pieces of  toasted bread will work.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)coupons-com-logo


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