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Sunday, March 14, 2010

Slow Cooker Cheesy Potato Soup

This recipe came from a Betty Crocker newletter I receive regularly. Betty calls it "A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!
Prep Time: 15 minTotal Time: 6 hours 45 minMakes: 6 servings (1 1/2 cups each)
1 bag (32 oz) frozen southern-style diced hash brown. 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) 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.

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