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Cheesy Potato Slow-Cooker Soup

Pillsbury Kitchens
Updated Nov 18, 2021
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Potatoes and cheese? Yes, please! This top-rated, six-ingredient slow-cooker potato soup recipe is unbelievably easy and amazingly delicious. We highly recommend it for those nights when only something warm and comforting will do. Serve your very best slow cooker potato soup with a green salad and crusty bread for a complete meal.

More About This Recipe

  • If we didn’t have you at “cheesy potato,” we know we had you at “slow-cooker cheesy potato.” Yes, it’s true, your favorite soup is simplified in your slow cooker. As this slow-cooked baked potato soup recipe indicates, russet potatoes work great for this type of soup. While typically you want to stay away from using russets in most soup recipes (they tend to lose their shape)—in potato soup, you want your soup to be thick and creamy, and since russets have a high starch content that thickens liquid quickly, they are perfect for this soup. Have even more leftover potatoes on hand? Check out these brilliant recipes for potatoes and while you’re at it, take a look at our best practices for making a baked potato —once you’ve perfected that, you’re ready to make this soup!

Cheesy Potato Slow-Cooker Soup

  • Prep Time 20 min
  • Total 8 hr 30 min
  • Ingredients 6
  • Servings 6
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Ingredients

  • 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)
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 8 hours.
  • Step 
    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.
  • Step 
    4
    Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Nutrition

300 Calories
12g Total Fat
11g Protein
35g Total Carbohydrate
4g Sugars

Tips from the

Pillsbury Kitchens

  • tip 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.
  • tip 2
    Processed cheeses are guaranteed to melt smoothly, but some natural cheeses—such as nutty Swiss or smoky Monterey Jack—melt well, too.
  • tip 3
    The combination of a starchy potato, like russets, and the cornstarch slurry thickens the slow-cooker potato soup to a creamy consistency.
  • tip 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.
  • tip 5
    Offer a dish of crumbled bacon or chopped smoked ham to stir into each serving along with the aromatic green onions.
  • tip 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.
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