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Slow Cooker Cheesy Potato Soup


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  • 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 Gold Medal® 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)
  • Note: Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
  • Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.


Servings 6
Preparation time 15mins
Cooking time 21mins
Adapted from


Step 1

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.

Nutritional 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.

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