Slow Cooker Cheesy Potato Soup

Betty Crocker

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 1 (32 ounce) bag  frozen southern-style diced hash brown potatoes, thawed
• 1⁄2 cup  frozen chopped onion, thawed (from a 12-oz. bag)
• 1  medium  stalk celery, diced (1/2 cup)
• 3 1⁄2 cups chicken broth
• 1  cup water
• 3  tablespoons all-purpose flour
• 1  cup milk
• 1 (8 ounce) bag  shredded american-cheddar cheese (2 cups)
• 1⁄4 cup  real  bacon piece (from 2.8 oz. pkg)
• 4  medium green onions, sliced (1/4 cup)

Directions

1. In a 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth, and water.
2. Cover ; cook on LOW for 6-8 hours.
3. In a small bowl, mix flour into milk; stir into potato mixture.
4. Increase heat setting to HIGH.
5. Cover and cook 20-30 minutes or until mixture thickens.
6. Stir in cheese until melted; taste and adjust seasoning with salt and pepper.
7. Garnish individual servings with bacon and green onions.
8. Sprinkle with pepper, if desired.