Slow Cooker Cheesy Potato Soup

By jwbrouss

Ingredients

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

Preparation

Step 1

In 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth & water.

Cover; cook on Low heat setting 6 - 8 hours.

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

Sprinkle with pepper, if desired.