Slow Cheesy Potato Soup

By PatN

Ingredients

• 1 bag 32 0z frozen southern-style hash bown potatoes, thawed
• 1/2 c. chopped onion
• 1 medium stalk celery, diced
• 1 carton (32 oz) chicken broth
• 1 c, water
• 3 tbsp flour
• 1 c. milk
• 2 c. american-cheddar cheese blend
• 1/4 c. real bacon pieces
• 4 medium green onions, diced

Preparation

Step 1

In 3-4 qt slow cooker, mix potatoes, onion, celery, broth and water.

Cover, cook on low heat 6 to 8 hrs.

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

Southern style hashbrowns are diced instead of shredded. These work best in this recipe