Slow Cooker Cheesy Potato Soup

Slow Cooker Cheesy Potato Soup

From the kitchen of Peggy Maddox, from the Betty Crocker web site

An easy, delicious soup for a cold winter day!

15 minutes preparation time; 6-8 hours cook time.

1 32- oz. bag frozen Southern-style diced hash brown potatoes, thawed

1/2 c. chopped onion

1 med. rib celery, diced - about 1/2 cup

2 c. chicken broth

1 c. water

3 Tbsp. all-purpose flour

1 c. milk

2 c. shredded American-cheddar cheese blend

1/4 c. chopped, cooked bacon pieces

1/4 c. (about 4 med. green onions) sliced

In a 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on low heat setting 6-8 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.

Makes 6 1 1/2 cup-servings.

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