cheesy potato soup
(1 rating)
This Betty Crocker recipe was in a recent e mail. It is family approved by my new husband - potato soup is one of his favs. I will list all the ingredients as "she" published them - as I made no substitutions.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
6 Hr 40 Min
Ingredients For cheesy potato soup
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32 oz(1 bag) frozen southern style diced hash brown potatoes, thawed (do not use shredded)
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1/2 cfrozen chopped oinion (from 12 oz bag), thawed
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1 mdstalk celery, diced (1/2 cup)
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32 oz(1 carton) progresso chicken broth
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1 cwater
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3 Tbspgold medal all purpose flour
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1 cmilk
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8 oz(1 bag) shredded american-cheddar cheese blend (2 cups)
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1/4 creal bacon pieces (from 2.8 oz pkg)
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4 mdgreen onions, sliced (1/4 cup)
How To Make cheesy potato soup
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1In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water
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2Cover: cook on low heat setting 6-8 hours
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3In a small bowl mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover, cook 20-30 minutes or until mixture thickens.
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4Stir in cheese until melted.
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5Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired
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6NOTES: Can subsitute 2 crispy cooked crumbled bacon for purchased bacon pieces. Use the southern style potatoes as they are diced not shredded. Diced works best in this recipe
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