1 carton (32 oz)
Progresso™ 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)
4 medium green onions,
sliced (1/4 cup)
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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