Monday, September 24, 2007

Cheesy Potato Soup

1 (32 oz) bag frozen southern-style diced hash browns potatoes, thawed
1 chopped onion
1 medium stalk celery, diced
2 cans chicken broth
1 cup water
3 tbls flour
1 cup milk
1 bag (8 oz) american-cheddar cheese blend (shredded, 2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

In slow cooker, mix potatoes, onion, celery, brother, and water.
Cover and cook on low 6-8 hours.
In small bowl, mix flour into milk. Stir into potato mixture. Increase heat to high. Cover and cook an additional 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with bacon pieces and green onion. Sprinkle with pepper if desired.

Makes 6 - 1 1/2 cup servings.

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