Slow-Cooker Cheesy Potato Soup

 


Ingredients

  • 1
    bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    medium stalk celery, diced (1/2 cup)
  • 4
    cups Progresso™ chicken broth
  • 1
    cup water
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 1
    cup half-and-half
  • 2
    cups shredded cheddar cheese (8 oz)
  • 12
    slices bacon, crisply cooked, crumbled
  • 4
    medium green onions, sliced (1/4 cup)

Steps

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.


2 In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.


3 Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.



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