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.