Slow Cooker Cheesy Potato Soup

Community Recipe from


  • 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. 1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

  2. 2. Cover; cook on Low heat setting 6 to 8 hours.

  3. 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.
September 2011

This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Slow Cooker Cheesy Potato Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy