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

Steps

1. Place a slow cooker liner inside a 5 to 6 1/2 quart slow cooker for easy clean up.
2. Place the potatoes, onion, celery, broth and water in the slow cooker and mix carefully so that you don't tear the liner.
3. Cover; cook on Low 6 - 8 hours.