Cheesy Potato Soup

Cheesy Potato Soup

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Prep Time 10 mins
Cook Time 6 hrs
Temp Low

Cheesy Potato Soup - delicious soup for any time of the year


  • 1 Package Bag of Frozen Diced Hash Browns
  • 1/2 Cups Frozen Chopped Onion, thawed
  • 1 Medium Stalk Celery, diced
  • 1 Carton Progresso Chicken Broth
  • 1 Cups Water
  • 3 Tablespoons Flour
  • 1 Cups Milk
  • 2 Cups Shredded American-Cheddar Cheese blend
  • 1/4 Cups Crumbled Bacon
  • 4 Medium Green Onions, sliced


  1. Step One

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

  2. Step Two

    Cover and cook on low for 6 to 8 hours.

  3. Step Three

    In a small bowl, mix flour and milk; stir into potato mixture.

  4. Step Four

    Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.

  5. Step Five

    Stir in cheese until melted.

  6. Step Six

    Garnish with bacon and green onions. Sprinkle with salt and pepper if desired.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    The potatoes that you’re using in this recipe are hashbrowns :)

  2. Stephen

    The ingredients say hash browns and the directions say potatoes????

  3. Wendy


    Delish!! My hubby ate 3 bowls! He said it was a winner! It was really good!

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  4. Vicki

    I made this tonight with some delicious deli bread and my family loved it! Thanks so much for al lthe great recipes!

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  5. amie f.

    I used this recipe as my ‘base’. I combined the potatoes and broth with a can of condensed cheddar cheese soup and a small bag of frozen corn. I didn’t bother defrosting-I just cooked it on low for an extra hour. During the last hour, I warmed up the milk and whisked in the flour. When I stirred in the milk, I added about 6 oz of chopped Velveeta. I turned my pot on high for the last hour. I omitted the onions and celery due to personal preference.

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