Shredded potatoes are transformed in an absolutely delicious cheesy potato soup that is cooked low and slow in your slow cooker. Serve with a side salad and some crusty bread for a great dinner or lunch!
In a 6 quart or larger slow cooker add the water, bouillon, Mrs. Dash and salt.
Peel and finely mince the onion, adding it to the slow cooker.
Peel and shred the potatoes and place the shredded potatoes in a colander. Rinse the potatoes under cool water to remove excess starch. Press potatoes in colander after rinsing to get rid of extra water. Add rinsed and drained potatoes to the slow cooker and stir to combine.
Cover and cook on HIGH for 3 hours.
After 3 hours cooking, mix the milk and flour together in a bowl until there are no lumps, add this to the slow cooker.
Add the corn and cubed American cheese and stir to combine.
Recover slow cooker and continue cooking on HIGH for 1 additional hour. Stir well to make sure American cheese has fully melted.
Ladle hot soup into bowls and garnish with paprika.
Weight Watchers points and nutritional information is calculated using fat-free (skim) milk and 2% milk Velveeta cheese.