Slow Cooked Cheesy Potato Soup
Mashed potatoes with carrots and cheese
Veggies and water are all you need to easily create a delicious and inexpensive stock for winter soups.
This is originally a stovetop recipe but is easily converted to the slow cooker. Hope you like it
Slow Cooked Cheesy Potato Soup - A tasty recipe for the slow cooker.
- 1 (32 oz) Package 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)
- 1 (32-oz) Carton ProgressoÂ® chicken broth
- 1 Cup Water
- 3 Tablespoons Gold MedalÂ® all-purpose flour
- 1 Cup Milk
- 1 (8 oz) Package 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)
In 3- to 4-quart 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.
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