Potato Soup (Slow Cooker)

Potato Soup (Slow Cooker)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    32 oz. bag of frozen, southern-style diced mash brown potatoes, thawed

  • ½

    cup frozen chopped onion (from 12-oz. bag), thawed

  • 1

    medium stalk celery, diced (½ cup)

  • 1

    (32 oz.) carton Progresso chicken broth

  • 1

    cup water

  • 3

    tablespoons flour

  • 1

    cup milk

  • 1

    (8 oz.) bag shredded American-Cheddar cheese blend (2 cups)

  • ¼

    cup real bacon pieces (from 2.8 oz. package)

  • 4

    medium green onions, sliced (¼ cup)

  • Or:

  • 3

    14 oz. cans of chicken broth

  • 1

    can of cream of chicken soup

  • ½

    cup onion, chopped

  • ¼

    tsp. ground pepper

  • 1

    8 oz pkg. cream cheese

  • bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions

Mix potatoes, onion, celery, broth and water. Cover, cook on low heat for 6 yo 8 hours. In small bowl, mix flour into milk; into into potato mixture. Increase to High. Cover, cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with bacon and green onions. Or: Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.


Nutrition

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