Tuesday, October 19, 2010

Cheesy Potato Soup

1 bag (32oz) frozen southern-style diced hash brown potatoes, thawed.  or 4 cups of diced potatoes
1/2 cup chopped onion
1/2 cup celery, diced
1 carton (32oz) chicken broth or vegetable broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) cheddar cheese, i used shredded Velveeta cheese for this.
1/4 cup real bacon bits
4 medium green onions, sliced (1/4 cup)

In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture.  Increase heat setting to high.  Cover; cook 20 to 30 minutes or until mixture thickens.  Stir in cheese until melted.  Garnish individual servings with bacon and green onions.  Sprinkle with pepper if desired.

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