Slow Cooker Cheesy Potato Soup

A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!

GoldMedalRecipe by GoldMedal

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15 minutes

6 hours 45 minutes

6 servings (1 1/2 cups each)



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Nutrition Info

  • 1 Serving
  • 410
  • 15g
    (Saturated Fat 9g, Trans Fat 0g)
  • 45mg
  • 1210mg
  • 50g
    (Dietary Fiber 5g, Sugars 5g)
  • 19g
  • Percent Daily Value*
  • 10%
  • 15%
  • 25%
  • 10%
  • Exchanges
  • 1
  • 1
  • 3 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.

  • Success

    Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

Ingredients

  • 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 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)

Directions

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

Categories: Course, Soups & Stews

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