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)
Instructions
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2
-qt slow cooker bowl. Make sure that liner fits snugly
against the bottom and sides of bowl and pull the top
of the liner over rim of bowl.
In lined 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.
Originally Submitted
10/5/2015
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You can add this Slow-Cooker Cheesy Potato Soup recipe to your own private DesktopCookbook.