Potatoe soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Recipe uploaded with Shop'NCook for iPhone.
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