Cooking Time:6-6 1/ 2 hours
Ingredients1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 c. frozen chopped onion (from 12-oz bag), thawed
1 med. stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 c. water
3 T. all-purpose flour
1 c. milk
1 bag (8 oz) shredded American - Cheddar cheese blend (2 c.)
1/4 c. real bacon pieces
4 med. green onions, sliced (1/4 c.)
- In 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water.
- Cover. Cook on Low for 6 to 8 hours.
- In small bowl, mix flour into milk; stir into potato mixture.
- Increase heat 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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Im about to make this right now! I will post how it tastes after its done!! Excited, first meal in my brand new crock pot!
Please include # of servings and serving size. Thank you.
You will find the number of servings on the upper right hand side of each page, and the serving size depends on how big of a bowl you’ll be serving your soup in. Happy to share there are 8 servings! Happy Crocking!
It’s an easy way to make potato soup. I will have to try it.
Do you think I could use left over mashed potatoes?
Sheryl I love it when you make a recipe your own. I am sure this will work great with left over mashed potatoes! Please post back and let everyone know how it turned out. Happy Crocking!
Can I make this using raw russet potatoes. Dont want to use processed potatoes.