Cheesy Potato Soup

Joey Urey


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.

★★★★★ 1 vote
15 Min
6 Hr 40 Min


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
3 Tbsp
gold medal all purpose flour
1 c
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)


1In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water
2Cover: cook on low heat setting 6-8 hours
3In 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.
4Stir in cheese until melted.
5Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired
6NOTES: 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