Prep Time: 15 minutes
Slow Cooker Time: 7 – 8 hours
Nothing like a hearty soup waiting for you to serve when you walk in the door after work. No muss, no fuss. I make a lot of different soups and this is truly one of my favorites – it’s just so darn tasty and easy to make.
1 bag (32 oz.) frozen southern-style diced hash brown potatoes, thawed
1/2 cup onion, chopped
1/2 cup celery, diced (approx. 1 stalk)
1 pkg. (32-oz) chicken broth
1 cup water
3 Tbs. all-purpose flour
1 cup milk
2 cups shredded Cheddar Jack cheese
2 strips bacon, fried and crumbled
4 med. green onions, sliced
1. Grease the inside of your slow cooker crock.
2. In greased slow cooker, mix potatoes, onion, celery, chicken broth and water.
3. Cover; cook on LOW for 6 to 8 hours.
4. In small bowl, mix flour and milk; stir into potato mixture in crock. 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. Season with salt and pepper if desired.
Although I enjoy soups all year round, Slow Cooker Cheese and Potato soup is an incredible treat to come home to on a cold, blustery, January evening.