Betty Crocker Slow Cooker Cheesy Potato Soup


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Serves 6 | Prep Time 15 | Cook Time 6 hours 30 mins

Why I Love This Recipe


Ingredients You'll Need

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 Gold Medal® 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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