Monday, November 15, 2010

Cheesy Potato Soup

You’ll be making this soup every day this winter. And the beauty of this recipe is that a hot, hearty soup will be waiting for you when you get home if you rely on your slow cooker!

Cheesy Potato Soup
Serves 6

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8oz) shredded American-Cheddar cheese blend (2 cups)
¼ cup real bacon pieces

In 3- to 4-quart slow cooker, mix potatoes, celery, broth and water.

Cover and 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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