Monday, October 10, 2011

Slow Cooker Cheesy Potato Soup

Doesn’t this sound yummy on a cold and rainy day??? I have had some highs and lows with recipes off of Pinterest, but this was definitely a HIGH! It was simple, yet delicious. It also makes a ton! We are planning on freezing what we had leftover, but will feed a crowd if you need something.

Pinned Image


1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)


1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. 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.

This is a Betty Crocker recipe, so of course it is going to be good! Also sorry about not posting last Tuesday! I was on vacation!!! Read about it here!

- Robyn


Miki's scrapbook said...

Yum! This looks amazing! I'm totally hungry right now :p.

Hope you're all having a nice week! ;D


Lover of Dance xox' said...

awwwwwwwwww yummy! can I have some? ;)
A post asking for your input on the splits. Best responces go on Fridays post. Please take the time to read my very short post and comment- no account of any sort needed!