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Potatoe soup
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| 1bag (32 oz) | frozen southern-style diced hash brown potatoes, thawed |
| 1/2 bags | frozen onion 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 |
In 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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