Slow Cooker Potato Soup
1- 32 oz bag frozen Southern-style hash browns, thawed
1/2 onion, diced
1-2 medium celery stalks, diced
1- 32 oz box chicken broth
1 c water
3 T flour
1 c milk
2 c Cheddar cheese
4 slices bacon, cooked and chopped (opt)
4 green onions, sliced (opt)
salt and pepper, to taste
1. Mix potatoes, onion, celery, broth, and water in slow cooker; cook on low for 6-8 hours or on high for 4 hours.
2. In a small bowl, mix flour and milk; stir in to slow cooker.
3. Cook soup on high for 20-30 minutes, or until soup thickens; stir in cheese until melted.
4. Serve topped with bacon, green onions, salt and pepper.
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