Slow Cooker Cheesy Potato Soup

Photo by Deborah P.
Adapted from bettycrocker.com

PREP TIME

15

minutes

TOTAL TIME

21

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

21

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

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 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.

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. 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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