This was definitely the perfect pick me up supper on a cold windy day! It was easy to throw into the crockpot, continued cooking even when the power went out for a little bit and was pretty much a no fuss supper! You know that I added a little more bacon then was called for, but other then that I followed the recipe and it was delicious!
Slow Cooker Cheesy Potato Soup
(recipe found at www.pillsbury.com)
1 bag (32 ounces) frozen southern style diced hasbrown potatoes, thawed
1/2 cup frozen chopped onion, thawed - (I used a regular onion, chopped)
1 medium stalk celery, diced (1/2 cup)
1 carton (32 ounces) chicken broth
1 cup water
3 tablespoons all purpose flour
1 cup milk
1 bag (8 ounces) shredded american-cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)
In 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on low heat 6-8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat to high. Cover and cook 20-30 minutes more or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.