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Slow Cooker Cheesy Potato Soup

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, E, P
    MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

    2. 1/2 cup frozen chopped onion (from 12-oz bag), thawed

    3. 1 medium stalk celery, diced (1/2 cup)

    4. 1 carton (32-oz) Progresso® chicken broth

    5. 1 cup water

    6. 3 tablespoons all-purpose flour

    7. 1 cup milk

    8. 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

    9. 1/4 cup real bacon pieces (from 2.8-oz package)

    10. 4 medium green onions, sliced (1/4 cup)

    Instructions Jump to Ingredients ↑

    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.

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

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

    6. High Altitude (3500-6500 ft)

    7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    8. Calories 410 (Calories from Fat 140),

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