Cheesy Potato Soup

Joey Urey

By
@paljoey

This Betty Crocker recipe was in a recent e mail. It is family approved by my new husband - potato soup is one of his favs.

I will list all the ingredients as "she" published them - as I made no substitutions.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

6 Hr 40 Min

Ingredients

32 oz
(1 bag) frozen southern style diced hash brown potatoes, thawed (do not use shredded)
1/2 c
frozen chopped oinion (from 12 oz bag), thawed
1 medium
stalk celery, diced (1/2 cup)
32 oz
(1 carton) progresso chicken broth
1 c
water
3 Tbsp
gold medal all purpose flour
1 c
milk
8 oz
(1 bag) shredded american-cheddar cheese blend (2 cups)
1/4 c
real bacon pieces (from 2.8 oz pkg)
4 medium
green onions, sliced (1/4 cup)

Directions Step-By-Step

1
In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water
2
Cover: cook on low heat setting 6-8 hours
3
In a small bowl mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover, cook 20-30 minutes or until mixture thickens.
4
Stir in cheese until melted.
5
Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired
6
NOTES: Can subsitute 2 crispy cooked crumbled bacon for purchased bacon pieces. Use the southern style potatoes as they are diced not shredded. Diced works best in this recipe

About this Recipe

Course/Dish: Cream Soups, Other Soups
Hashtags: #crockpot, #Slow-cooker