INGREDIENTS:
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), 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 (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
DIRECTIONS:
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth
and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. 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.
Dandelion Photo ., Fatemeh Abdoli, hayley g., Amanda Mae*, and 75 other people added this photo to their favorites.
View 12 more comments
vickys22 15 months ago | reply
I started making this and then read the comments about it being bland! So I quickly added a tablespoon of curry power and mustard power and heaps of cracked pepper. When it was ready I blended it and then add the milk, cornflour, bacon, tasty cheese and some parmesan. It tasted fine with some homemade bread and the hubby went back for seconds!
ltwilliams 7 months ago | reply
I make a potato soup on the stove from my mom's Betty Crocker book from the 80's. One thing I love about it is that the potatoes are sauteed in butter with onions. Once they are cooked you add the flour to the potatoes, then milk and chicken broth. I usually add fresh garlic when I am cooking the potatoes and flavor to taste. I love the crunchiness of the potatoes this way. Everything else is pretty similar to this recipe. I usually use fresh veggies though.
kmarsh2008 6 months ago | reply
This is a great start to the soup :) I added Veveta cheese instead of the cheddar cheese, basil, salt, pepper and seasoning salt. AND instead of bacon bits I fried up some real bacon and added that plus a teaspoon of the drippings to the soup as well. I didn't have four so I used some instant potatoes and it thickened it up perfectly!! DELICIOUS!!! :)
lovetocook! 5 months ago | reply
It turned out great, I added a little chicken bullion and 4 oz of cream cheese at the end. Skipped the cheddar and used to garnish. Add salt or bullion to taste and it's great!