Potato Soup (Slow Cooker)

By McLean

Ingredients

• Or:
• 1 32 oz. bag of frozen, southern-style diced mash brown potatoes, thawed
• 1/2 cup frozen chopped onion (from 12-oz. bag), thawed
• 1 medium stalk celery, diced (1/2 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)
• 1/4 cup real bacon pieces (from 2.8 oz. package)
• 4 medium green onions, sliced (1/4 cup)
• 3 14 oz. cans of chicken broth
• 1 can of cream of chicken soup
• 1/2 cup onion, chopped
• 1/4 tsp. ground pepper
• 1 8 oz pkg. cream cheese
• bacon, shredded cheddar cheese, green onion, sour cream for garnish

Details

Preparation time 15mins
Cooking time 420mins
Adapted from facebook.com

Preparation

Step 1

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.