Tuesday, February 8, 2011

Slow Cooker Cheesy Potato Soup

1 32-oz bag of frozen southern style hashrbowns, thawed
1/2 cup chopped onion
1 stalk of celery, diced
2 cans chicken broth
1 cup water
2 tbsp flour
1 cup milk
8 oz bag of shredded cheddar (I used the Kraft Triple Cheddar!)
bacon pieces
4 chopped green onions

Combine potatoes, onion, celery, broth, and water in slow cooker.  Cook on low for 6-8 hours.  In small bowl mix flour and milk and then stir into crock pot.  Increase setting to high and cook for 30 minutes.  Stir in cheese until melted.  Pour into bowls and top with extra cheese, bacon and onions.  Enjoy!

1 comment:

  1. That sounds pretty good! I've tried to make potato soup before and it is always a dismal failure. I think I will try this! Thanks