Slow Cooker Cheesy Potato Soup

By LADONMANK

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.

Preparation

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.