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

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