Slow Cooker Cheesy Potato Soup

I like slow cooker things because they can be so easy to make. You dump a bunch of stuff in a pot in the morning and get home from work and just eat. Some recipes, I'll admit, are much better than others. The boys really liked this recipe. I thought it was a little grainy feeling in my mouth. I assume it was just disintegrated potato pieces. Tasted great though. The green onion and bacon really add a pop to it.

• 32 oz, frozen southern style diced hash brown potatoes, thawed
• 1/2 cup chopped onion 
• 1 medium stalk celery, diced (about 1/2 cup)
• 32 oz chicken broth
• 1 cup water
• 3 Tbsp all purpose flour
• 1 cup milk
• 8 oz shredded American-cheddar cheese blend
• 1/4 cup bacon pieces
• 4 medium green onions, sliced (about 1/4 cup)

In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on low heat for 6-8 hours. In a small bowl, mix flour into milk, stir into potato mixture. Increase heat setting to high. Cover and cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Serves 6
Prep time: 15 minutes
Total Time: 6 hours, 45 minutes

Recipe from Betty Crocker