The cheesy potato soup recipe prep time: 15 minutes start to fi nish: 6 hours 45 minutes 6 servings (11⁄2 cups each)
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)
3 1⁄2 cups chicken broth
1 cup water
3 tablespoons 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)
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix potatoes, onion, celery, broth and water.
2 Cover; cook on Low heat setting 6 to 8 hours.
3 In small bowl, mix fl our and milk; stir into potato mixture. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until mixture thickens. Stir in cheese until melted.
4. Garnish servings of soup with bacon and green onions. Sprinkle with pepper.
Make this an easy meatless choice just omit the bacon pieces and use vegetable broth instead of the chicken broth.
|cheesy potato soup recipe|