Cheesy Potato Soup
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HOOOOORAY for soup season! This soup is a perfect way to kick off the fall season, and its portion size is fitting for The Empty Nester chapter in our NEW cookbook It’s Our Crockin’ Life! If you are feeding a crowd, this is easily doubled or tripled also!
Use 4 to 6 quart slow cooker
- ½ of a 32-ounce bag frozen cubed potatoes
- 1 (14-ounce) can chicken broth
- ½ yellow onion, chopped
- ½ to 1 cup chopped celery
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 1 cup half-and-half
- ½ cup shredded cheese of choice
- Bacon, cooked and crumbled or real bacon bits (optional topping)
- Chopped green onions (optional topping)
Place onion, potatoes, celery, broth, and salt and pepper in slow cooker.
Cover and cook on LOW for 6 hours.
When cook time is over, blend with an immersion blender and puree the soup (please remove from your crock if using a nonstick insert)
Mix flour and half & half well, and add to soup mixture. Blend until smooth and mixed through.
Add in cheese and optional toppings if desired.
Return to crock and keep on warm.
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