Cheesy Potato Slow-Cooker Soup
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. Recipe
Tips
1. If using American cheese from a block, refrigerate for at least an hour before shredding to firm up the cheese and simplify the process.
2. Processed cheeses are guaranteed to melt smoothly, but some natural cheeses—such as nutty Swiss or smoky Monterey Jack—melt well, too.
3. The combination of a starchy potato, like russets, and the cornstarch slurry thickens the slow-cooker potato soup to a creamy consistency.
4. Make a hearty meal out of this slow-cooker creamy potato soup by baking up Pillsbury™ breadsticks, sprinkled with grated Parmesan cheese, to serve alongside a crisp green salad.
5. Offer a dish of crumbled bacon or chopped smoked ham to stir into each serving along with the aromatic green onions.
6. Want to have slow-cooker cheesy potato soup tomorrow? Refrigerate soup in shallow containers so it cools rapidly. Store in the refrigerator, covered tightly, for up to 3 days.
Directions
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. Recipe
Tips
1. If using American cheese from a block, refrigerate for at least an hour before shredding to firm up the cheese and simplify the process.
2. Processed cheeses are guaranteed to melt smoothly, but some natural cheeses—such as nutty Swiss or smoky Monterey Jack—melt well, too.
3. The combination of a starchy potato, like russets, and the cornstarch slurry thickens the slow-cooker potato soup to a creamy consistency.
4. Make a hearty meal out of this slow-cooker creamy potato soup by baking up Pillsbury™ breadsticks, sprinkled with grated Parmesan cheese, to serve alongside a crisp green salad.
5. Offer a dish of crumbled bacon or chopped smoked ham to stir into each serving along with the aromatic green onions.
6. Want to have slow-cooker cheesy potato soup tomorrow? Refrigerate soup in shallow containers so it cools rapidly. Store in the refrigerator, covered tightly, for up to 3 days.
