Slow-Cooker Cheesy Potato Soup

 

This hot, hearty soup can be waiting for you when you get home. Comfort food at it's finest. 

Ingredients:

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 

( I prefer to use my own potatoes, diced. )

1/2 cup of chopped onion

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz) of your favorite chicken broth

1 cup water

3 tablespoons of all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese (2 cups)

1/4 cup real bacon pieces (from 2.8-oz package)

4 medium green onions, sliced (1/4 cup)

Directions:

In 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. Enjoy!