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


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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


  • 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

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About Cheesy Potato Soup

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

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