Cheesy Potato Slow-Cooker Soup

Ingredients

1 carton (32 oz)  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)

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.