Cheesy Potato Soup

Jennifer S.

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 32-oz chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 8 oz shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)



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.
4. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.