Slow-Cooker Cheesy Potato Soup

By á-4427

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Ingredients

• 1 bag (32oz) froz diced hash brown potatoes, thawed
• 1/2 cup froz chopped onion, thawed
• 1 med stalk celery, diced
• 1 carton Progresso chicken broth
• 1 cup water
• 3 Tblsp flour
• 1 cup milk
• 1 8oz bag shredded cheese blend
• 1/4 cup sliced green onions (about 4 med.)
• 1/4 cup real bacon pieces

Preparation

Step 1

Directions

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

In lined slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 6 to 8 hours.

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.

*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.