Slow Cooker Cheesy Potato Soup

(from nmgresearch’s recipe box)

A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker.

Source: Betty Crocker

Prep time: 15 minutes
Cook time: 390 minutes
Serves 6 people

Categories: SLOW COOKER SUPPERS

Ingredients

  • 1 bag frozen southern-style diced hash brown potatoes, thawed (32 oz)
  • 1/2 cup frozen chopped onion, thawed (from 12-oz bag)
  • 1 medium stalk celery, diced (1/2 cup)
  • 1 carton Progresso chicken broth (32-oz)
  • 1 cup water
  • 3 tablespoons Gold Medal all-purpose flour
  • 1 cup milk
  • 1 bag shredded American-Cheddar cheese blend (2 cups, 8 oz)
  • 1/4 cup real bacon pieces (from 2.8-oz package)
  • 4 medium green onions, sliced (1/4 cup)

Directions

  1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water

  2. Cover; cook on Low heat setting 6 to 8 hours

  3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

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