Have you ever made a searched for potato soup and were overwhelmed with the options out there? It's not any better when searching for a slow cooker version. When a recipe showed up in my inbox, and the reviews were good, I decided to give it a try.
Expecting an average soup at best and hoping it wasn't a waste of ingredients and time, I was very pleased when I got a thumbs-up from everyone at the supper table! Using American cheese was what made the soup so good, in my opinion. It is creamy and works well with the potatoes giving the soup a great flavor.
After combining the first three ingredients in the slow cooker and turning on to cook, I didn't return to the soup until 30 minutes before we planned to eat. During that time I could have cooked the bacon but for convenience, I used bacon I precooked and stored in the freezer.
After stirring in the thickener and cooking an additional 20 minutes, I was ladling out hot bowls of yummy soup to my family. We topped with extra cheese, bacon, chives and freshly ground black pepper to finish.
Cheesy Potato Soup
from the slow cooker ~ slightly adapted from source
32 oz chicken broth or stock (4 cups)
1 1/2 cups chopped onions
5 cups russet potatoes, peeled (I used all purpose potatoes and left most of the peel on) and diced (about 1/2-inch)
3 tablespoons cornstarch
2 cups shredded American cheese (8 oz)
4 medium green onions, sliced (1/4 cup) or chopped chives
6 slices thick bacon, cooked crisp
1/4-1/2 cup additional cheese. shredded, for topping. I use cheddar
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 to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 15 to 20 minutes longer or until thickened. Season with salt and pepper, as desired.
Stir in cheese until well melted. Ladle into bowls; top with additional shredded cheese, crumbled bacon and green onions.