Slow-Cooker Cheesy Potato Soup
Description
It's the time of the year when you crave a warm, comforting soup. This one does both. It is quick to prepare because it starts with frozen hash browns, so there are no potatoes to peel and chop. Garnish with bacon and green onion, if desired.
Ingredients
32 oz. frozen southern-style diced hash brown potatoes, thawed
1/2 c. frozen chopped onion, thawed
1 medium stalk celery, diced
32 oz. chicken stock/broth
1 c. water
3 T. all-purpose flour
1 c. milk
8 oz. shredded American-Cheddar cheese blend plus more for garnish, if desired
1/4 c. real bacon pieces
4 medium green onions, sliced
freshly ground black pepper, if desired
Directions
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Place a slow cooker liner inside a 5 to 6 1/2 quart slow cooker for easy clean up.
Place the potatoes, onion, celery, broth and water in the slow cooker and mix carefully so that you don't tear the liner.
Cover; cook on Low 6 - 8 hours.
In a small bowl, mix flour into milk; stir into the potato mixture in the slow cooker. Increase the heat setting to High. Cover; cook 20 - 30 minutes or until the mixture thickens. Stir in cheese until melted.
Garnish with bacon, additional shredded cheese and green onions. Sprinkle with pepper, if desired.
Serves 4-6