Potato Soup-Crockpot

By CJKK

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)

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

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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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Nutritional Information:

Nutrition Information:1 Serving (1 Serving)
Calories 410
(Calories from Fat 140),
Total Fat 15g
(Saturated Fat 9g,
Trans Fat 0g),
Cholesterol 45mg;
Sodium 1210mg;
Total Carbohydrate 50g
(Dietary Fiber 5g,
Sugars 5g),
Protein 19g;Percent Daily Value*:
Vitamin A 10.00%;
Vitamin C 15.00%;
Calcium 25.00%;
Iron 10.00%;Exchanges:
3 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 High-Fat Meat;
1 Fat;Carbohydrate Choices:
3;*Percent Daily Values are based on a 2,000 calorie diet.