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)

How to Make Cheesy Potato Soup


  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

Printable Recipe Card

About Cheesy Potato Soup

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

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