Cheesy Potato Soup

Best Choice Slow Cooker Liner
1 (32oz) Best Choice Frozen Southern Style Hashbrowns, thawed
½ cup onion, chopped
1 medium celery stalk, diced
1 (32oz) carton Best Choice Chicken Broth
1 cup water
3 tablespoons Best Choice Flour
1 cup Best Choice Milk
1 bag (about 2 cups) Best Choice Shredded Mild Cheddar Cheese
2 strips Best Choice Bacon, crumbled into pieces
4 medium green onions,sliced


Place liner in slow cooker. Add potatoes, onion, celery, broth and water; mix together.

Cover and cook on low setting for 6-8 hours.

Pour milk into a small bowl. Mix flour into milk. Once combined, pour into potato mixture to thicken.

Increase heat to high. Cover and cook for an additional 20-30 minutes.

Stir in cheese until melted.

Serve in bowls, garnishing with bacon crumbles and green onions.


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