Categories: Soups

Ingredients

• 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
• 1/2 c frozen chopped onion
• 1 medium stalk celery
• 1 carton (32 oz) chicken broth
• 1 c water
• 3 T flour
• 1 c milk
• 2 c shredded cheese
• 1/4 c bacon pieces
• 4 medium green onions, sliced

Directions

1. In 4 qt. slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low for 6-8 hours.

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

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