Slow Cooker Cheese and Potato SoupEstimated Cost:  $12.00

Prep Time:  15 minutes

Slow Cooker Time:  7 – 8 hours

Serves:  6

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.

Mike’s comments:

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.

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