SLOW COOKER CHEESY POTATO SOUP

Photo by Joanne E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 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)

Directions

• In 3- to 4-quart 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.

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