Slow Cooker Cheesy Potato Soup

By sleestack86

Ingredients

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

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
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.


Nutrition Information:

1 Serving (1 Serving)Calories 410(Calories from Fat 140),Total Fat 15g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 45mg;Sodium 1210mg;Total Carbohydrate 50g(Dietary Fiber 5g,Sugars 5g),Protein 19g;Percent Daily Value*:Vitamin A 10.00%;Vitamin C 15.00%;Calcium 25.00%;Iron 10.00%;Exchanges:3 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;1 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet..