Slow Cooker Cheesy Potato Soup |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Betty Crocker Ingredients:
1 (32 ounce) bag frozen southern-style diced hash brown potatoes, thawed |
1/2 cup frozen chopped onion, thawed (from a 12-oz. bag) |
1 medium stalk celery, diced (1/2 cup) |
3 1/2 cups chicken broth |
1 cup water |
3 tablespoons all-purpose flour |
1 cup milk |
1 (8 ounce) bag shredded american-cheddar cheese (2 cups) |
1/4 cup real bacon piece (from 2.8 oz. pkg) |
4 medium green onions, sliced (1/4 cup) |
Directions:
1. In a 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth, and water.
2. Cover ; cook on LOW for 6-8 hours.
3. In a small bowl, mix flour into milk; stir into potato mixture.
4. Increase heat setting to HIGH.
5. Cover and cook 20-30 minutes or until mixture thickens.
6. Stir in cheese until melted; taste and adjust seasoning with salt and pepper.
7. Garnish individual servings with bacon and green onions.
8. Sprinkle with pepper, if desired.
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