Slow Cooker Cheesy Potato Soup
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- 1- 32oz bag(s) frozen southern-style diced hash brown potatoes thawed
- 1/2 cup(s) frozen chopped onion (from 12 oz bag) thawed
- 1 (1/2 cup) stalk(s) celery diced
- 1- 32 oz carton(s) chicken broth
- 1 cup(s) water
- 3 tablespoon(s) all-purpose flour
- 1 cup(s) milk
- 2 cup(s) shredded american-cheddar cheese blen
- 1/4 cup(s) real bacon pieces (from 2.8 oz package)
- 4 whole(s) green onions sliced
- 1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
- 2. Cover; cook on Low heat setting 6 to 8 hours.
- 3. 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.
This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.
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Slow Cooker Cheesy Potato Soup Recipe at a Glance
- COURSE: Soups/Stews