cheesy potato soup
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.
prep time
15 Min
cook time
6 Hr 40 Min
method
---
yield
6 serving(s)
Ingredients
- 32 ounces (1 bag) frozen southern style diced hash brown potatoes, thawed (do not use shredded)
- 1/2 cup frozen chopped oinion (from 12 oz bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 32 ounces (1 carton) progresso chicken broth
- 1 cup water
- 3 tablespoons gold medal all purpose flour
- 1 cup milk
- 8 ounces (1 bag) shredded american-cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8 oz pkg)
- 4 medium green onions, sliced (1/4 cup)
How To Make cheesy potato soup
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Step 1In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water
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Step 2Cover: cook on low heat setting 6-8 hours
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Step 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.
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Step 4Stir in cheese until melted.
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Step 5Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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