Cheesy Potato Soup

Progresso® chicken broth provides a simple addition to a cheesy potato soup that's ready by the time you get home. Perfect if you love potatoes.

Cheesy Potato Soup

PillsburyRecipe by Pillsbury

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25 minutes

6 hours 55 minutes

6 servings (1 2/3 cups each)

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Nutrition Info

  • 1 Serving
  • 420
  • 21g
    (Saturated Fat 13g, Trans Fat 1/2g)
  • 65mg
  • 1490mg
  • 39g
    (Dietary Fiber 3g, Sugars 7g)
  • 17g
  • Percent Daily Value*
  • 10%
  • 15%
  • 30%
  • 6%
  • Exchanges
  • 1 1/2
  • 1 1/2
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tips

    One cup fat-free half-and-half or milk can be substituted for the half-and-half.

  • Add 1/2 cup sliced carrot with the vegetables.

Ingredients

  • 4  slices bacon
  • 1 1/2  cups chopped onion
  • 5  cups diced peeled russet potatoes (about 5 medium)
  • 1  medium stalk celery, chopped (1/2 cup)
  • 1  carton (32 oz) Progresso® chicken broth (4 cups)
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper
  • 1/2  cup all-purpose flour
  • 1 1/2  cups half-and-half
  • 1  bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

Directions

  1. 1In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
  2. 2Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
  3. 3Cover; cook on Low heat setting 6 to 7 hours.
  4. 4In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Categories: Course, Soups & Stews, Ingredient, Vegetables, Potatoes

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