Potato Soup

I’ve been coming across recipes for potato soup like crazy.  And since it’s finally getting cold outside I figured I needed to try one of the recipes.  I found a recipe on Crockin’ Girls website and decided this is the one I’m going to try.  It was super easy to make.  I think next time I’ll use more real potato and celery and maybe a little more seasoning.  The recipe doesn’t call for much salt or pepper, however, I added pepper and garlic salt for some more flavor.  But over all I think it came out very good for a first time.


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)


In 3- to 4-quart 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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