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Slow Cooker Cheesy Potato Soup
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Brief Description
A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!
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Main Ingredient
Potatoes
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 405 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up. Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble. Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
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Posted By: deanna
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Posted On: Oct 19, 2013
Number of Servings:
Ingredients:
- - Reynolds™ Slow Cooker Liners
- 32 ounces - frozen southern-style diced hash brown potatoes, thawed
- 1/2 cups - frozen chopped onion (from 12-oz bag), thawed
- 1 - medium stalk celery, diced
- 32 ounces - Chicken Broth
- 1 cups - water
- 3 tablespoons - all-purpose flour
- 1 cups - milk
- 8 ounces - shredded American-Cheddar cheese blend
- 1/4 cups - real bacon pieces
- 4 - medium green onions, sliced
Directions:
Place Reynolds Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In lined slow cooker, mix potatoes, onion, celery, broth and water.
Cover; 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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