Wednesday, October 19, 2011

Slow Cooker Cheesy Potato Soup

Finally, FINALLY, the Canada jet stream has dropped down to greet us!

I L-O-V-E crisp fall days that you can feel when you breathe in deep.

It also means the return to soup lovin’ days! We had this over the weekend and it’s not a bad crock pot potato soup. The kiddos had three bowls each!

Slow Cooker Cheesy Potato Soup

What you need:
1 Bag 32oz frozen southern-style diced hash brown potatoes, thawed {mine were still frozen}
½ Cup frozen chopped onion {I chopped them up and toss in the freezer what I don’t use}
1 medium stalk celery, diced {1/2 cup}
1 carton 32oz chicken broth
1 Cup water
3 Tablespoons Gold Medal all- purpose flour
1 Cup milk
1 bag {8oz} shredded American-cheddar cheese blend {2 Cups}
¼ bacon browned and crumbled
4 medium green onions

What to do:

In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover, and cook on LOW for 6-8 hours.

In a small bowl, mix flour into milk; stir into potato mixture. Increase setting to HIGH. Cover, cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions.

·         I changed it up a bit and added salt, pepper and a tad bit of garlic salt to start.

Happy Eatting!


  1. Looks delicious, Kate! I'm going to see if my gluten free flour works for this.

  2. Suing hash browns is a great shortcut! Love crockpot dishes!


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